Best 7 Dilled Cucumber Soup Recipes

CHILLED CREAMY CUCUMBER SOUP

Steps:

• Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.

COOL CUCUMBER AND DILL SOUP

Steps:

• Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
• Chill the soup in the refrigerator until cold, about 1 hour.
• Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

DILLED CUCUMBER SOUP

Steps:

• Peel cucumbers.
• Cut several thin slices and put in ice water.
• Save these slices for garnish.
• Chop remaining cucumbers.
• Sauté cucumbers and onion in butter over medium heat until wilted, but not browned.
• Pour into blender and pulse until finely chopped, almost liquid.
• Return to saucepan; add chicken stock, lemon juice, dill weed and salt.
• Simmer about 5 minutes to blend flavors.
• Remove from heat; cover and refrigerate for at least 6 hours.
• Just before serving, stir in sour cream.
• If desired, add 1 to 2 drops of green food coloring.
• Garnish each serving with a cucumber slice and fresh dill weed.

CHILLED CUCUMBER SOUP WITH SMOKED SALMON AND DILL

Steps:

• Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.

CUCUMBER DILL SOUP

Steps:

• Cut several thin slices of cucumber for garnish; soak in ice water until needed. Chop remaining cucumber.
• Sauté cucumber and onion in butter until wilted, but not browned.
• Process sautéed vegetables with 2-3 drops of green food coloring in a blender or food processor until smooth; return to saucepan.
• Add chicken stock, lemon juice,dill, and salt; simmer for 5 minutes.
• Chill for at least 6 hours.
• Just before serving, whisk in sour cream.
• Garnish each serving with crisp cucumber slices and sprinkle with fresh or dries dill.

EASY COLD CUCUMBER SOUP

Steps:

• Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

CHILLED CUCUMBER-DILL SOUP

Steps:

• Set 1/4 cup of cubed cucumber aside.
• Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
• Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
• Place into the refrigerator for at least 4 hours before serving.