Best 4 Cool As A Cucumber Soup Recipes

**Cool as a Cucumber Soup: A Refreshing Delight for Hot Summer Days**

As the sun blazes and temperatures soar, there's nothing quite as refreshing as a bowl of cool, creamy cucumber soup. This chilled soup is not only delicious and hydrating, but also incredibly versatile. From classic cucumber soup to variations featuring avocado, mint, or even yogurt, there's a recipe for everyone to enjoy. Dive into the world of cucumber soups and discover a symphony of flavors that will transport you to a state of pure refreshment.

Let's cook with our recipes!

COOL CUCUMBER SOUP

Cool Cucumber Soup image

Provided by Ellie Krieger

Time 20m

Yield 4 servings, serving size: 1 cup

Number Of Ingredients 7

Ingredients

3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), seeded and diced
2 teaspoons olive oil

Steps:

In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K.

Nutrition Facts : Calories 130 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 5 milligrams, Sodium 140 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 11 grams

COOL AS A CUCUMBER SOUP SHOOTERS

Cool As A Cucumber Soup Shooters image

Provided by Daphne Brogdon

Categories appetizer

Time 10m

Yield 12 servings

Number Of Ingredients 9

Ingredients

3 English cucumbers, peeled, sliced lengthwise and seeds scooped out with a spoon
1 cup Greek yogurt
1/4 cup sour cream
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
Juice of 1 lemon

Steps:

Roughly chop the cucumbers and add them to a food processor or blender. Add the yogurt, sour cream, parsley, mint, salt, cayenne, garlic and lemon juice and blend until smooth. Serve immediately, or keep chilled in the refrigerator until ready to serve.
To serve, pour into small glasses or shot glasses.

COOL AS A CUCUMBER SOUP

Cool as a Cucumber Soup image

Here's an exceptionally easy, no-cook soup. This evolved from the classic recipe for Middle Eastern cucumber soup, which is made with a base of yogurt. However, I don't think it tastes right with soy yogurt, so I tinkered with it until it approximated the original flavor, without the yogurt. I enjoy it with barley added, as suggested in the variation below.

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 large cucumbers, peeled and seeded
1 recipe Vegan Sour Cream (page 7)
1/2 cup finely chopped mixed fresh herbs (such as dill, parsley, and mint), or more to taste
1 to 2 scallions, green parts only, thinly sliced
1 1/2 cups rice milk, or as needed
Juice of 1/2 lemon, or more to taste
1/2 teaspoon ground cumin, or more to taste
Salt and freshly ground pepper to taste

Steps:

Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating disk.
Transfer the cucumbers to a serving container. Stir in the sour cream, herbs, scallions, and enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, cumin, salt, and pepper. Serve at once or refrigerate until well chilled.
For a heartier version of this soup, add a cup or so of cold, cooked barley.
For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.
Per serving:
Calories: 88
Total fat: 2g
Protein: 5g
Fiber: 1g
Carbohydrate: 14g
Cholesterol: 0mg
Sodium: 166mg

COOL-AS-A-CUCUMBER SOUP

Cool-as-a-Cucumber Soup image

Categories Soup/Stew Dairy Herb No-Cook Low Fat Yogurt Low Sodium Lunch Mint Cucumber Summer Chill Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

3 medium cucumbers, peeled, seeded, cut into chunks
1 1/2 cups (about) chilled nonfat yogurt
2 green onions
1 small jalapeño chili, seeds removed
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 small yellow bell pepper, diced
1 tomato, seeded, diced
Fresh cilantro sprigs

Steps:

Process first 6 ingredients in blender or processor until smooth. Transfer mixture to bowl. Refrigerate. (Can be prepared up to 4 hours ahead.)
Ladle soup into bowls. Garnish soup with yellow bell pepper, tomato and cilantro sprigs and serve.

Tips:

- Use ripe cucumbers for the best flavor. Look for cucumbers that are firm and deep green in color. Avoid cucumbers that are yellow or have soft spots. - Peel the cucumbers if you prefer a smoother soup. However, leaving the peel on will add extra nutrients and fiber. - If you don't have a blender, you can use a food processor or immersion blender to purée the soup. - Add more or less water to achieve the desired consistency. - Garnish the soup with fresh herbs, such as dill or chives, for extra flavor. - Serve the soup chilled or at room temperature. - Cucumber soup can be stored in the refrigerator for up to 3 days.

Conclusion:

Cucumber soup is a refreshing and delicious summer soup that is perfect for a light lunch or dinner. It is also a great way to use up extra cucumbers from your garden. With its simple ingredients and easy preparation, this soup is sure to become a favorite. So next time you're looking for a quick and easy meal, give cucumber soup a try. You won't be disappointed!