Best 2 Cold Cucumber Cream Soup Recipes
In the realm of refreshing and flavorful soups, Cold Cucumber Cream Soup stands out as a culinary delight, offering a symphony of textures and flavors that will tantalize your taste buds. This chilled soup, often served as a starter or light lunch, is a delightful blend of crisp cucumbers, creamy dairy, and aromatic herbs, resulting in a dish that is both invigorating and satisfying. While the classic Cold Cucumber Cream Soup recipe forms the core of this culinary journey, variations abound, each adding unique twists and culinary flair. From the Avocado Cucumber Soup's vibrant green hue and rich, creamy texture to the Spicy Cucumber Soup's piquant kick, this article presents a diverse collection of recipes that cater to every palate. Dive into the refreshing embrace of these chilled cucumber soups and discover a world of culinary artistry.
Let's cook with our recipes!
COLD CREAM OF CUCUMBER SOUP
This is a recipe by Beth Elon, who has a column every other week in our local paper. In our house it's just not Friday night dinner unless there's soup, but with the weather being so hot lately, I haven't been able to even bear the thought of sitting down to a hot steaming bowl of chicken soup, let alone cooking it on Friday. I tried this out the other night and it was so refreshing, I think we'll have this more often than just Friday nights during the summer! Prep time includes chilling (who wants lukewarm cuke soup?).
Provided by Mirj2338
Categories Vegetable
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the vegetable broth to the boil.
- Chop 4 of the cucumbers coarsely.
- Thinly slice the fifth, and set the slices aside.
- Add the chopped cucumbers, potato, leeks, shallot and garlic to the boiling broth, and cook until tender, about 45 minutes.
- Remove from heat and blend.
- Add salt and pepper to taste, and cool.
- Refrigerate for several hours, until well chilled.
- To serve, pour the chilled soup into a soup tureen, add the sliced cucumbers and chopped chives.
- Spoon the sour cream or yogurt on top, or serve it separately at the table.
COLD CUCUMBER CREAM SOUP
A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch.
Provided by James Mace
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
- Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
- Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
- Refrigerate soup until completely chilled, at least 1 hour.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 8.4 g, Cholesterol 41.1 mg, Fat 15.1 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 359.6 mg, Sugar 1.1 g
Tips:
- For a smoother soup, peel the cucumbers before blending.
- If you prefer a thinner soup, add more water or vegetable broth.
- To make the soup more flavorful, use a variety of herbs and spices, such as dill, mint, basil, garlic, or onion powder.
- For a vegan version of the soup, use plant-based milk and yogurt.
- Serve the soup chilled, garnished with fresh herbs, cucumber slices, or croutons.
Conclusion:
Cold cucumber cream soup is a refreshing and flavorful dish, perfect for a light lunch or dinner on a hot summer day. It is easy to make and can be tailored to your own taste preferences. Whether you enjoy it plain or with a variety of toppings, this soup is sure to become a favorite.
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