Best 8 Cucumber And Walnut Soup Recipes

BULGARIAN CUCUMBER SOUP WITH WALNUTS

Steps:

• Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
• Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.
• Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.
• If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.

WALNUT SOUP

Steps:

• Preheat oven to 350 degrees. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminium foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack. Place the cooled walnuts in a food processor or blender with 1/2 cup cold water and process until almost a smooth paste, scraping down sides of the work bowl. Add 1/2 cup cold water and process until almost smooth. In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce to low and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot.

CUCUMBER-WALNUT SALAD

Steps:

• Soak 1/2 thinly sliced red onion in ice water, 5 minutes; drain and pat dry. Combine 1 cup chopped toasted walnuts, the red onion, 6 chopped Persian cucumbers, 1/2 cup chopped parsley and 2 tablespoons chopped dill in a bowl. Add 1 teaspoon sugar, 1/2 teaspoon kosher salt and a few grinds of pepper. Drizzle with 2 tablespoons each white wine vinegar and olive oil and toss.

COLD CUCUMBER-WALNUT SOUP

Steps:

• Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast in the oven 15 to 20 minutes. When cool enough to handle, rub walnuts between your hands to remove the skins. Chop walnuts coarsely and set aside.
• Mix together all the remaining ingredients in a large bowl. Taste for seasoning, adding more salt, pepper and/or lemon juice if desired. Then place anywhere from half to three-quarters of the mixture, depending on how thick or thin you want the soup to be, in the bowl of a food processor and process until very smooth. Return to the original bowl, add walnuts and mix well. Cover the bowl and refrigerate at least 4 hours before serving.

SIMPLE CUCUMBER SOUP

Steps:

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

COLD CUCUMBER WALNUT SOUP

Steps:

• 1. Preheat oven to 350*
• 2. Place walnuts on a baking tray and toast them in the oven for 15 - 20 minutes. Remove from the oven, coarsely chop and set aside
• 3. Combine the remaining ingredients in a large bowl. Transfer half of the mixture to a blender or food processer and puree. Continue with another half. Return puree to the bowl, combining with unprocessed ingredients. Mix in reserved walnuts.
• 4. Cover the soup and refrigerate for at least 4 hours before serving it.

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

CUCUMBER SOUP

Steps:

• Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.
• Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.