Best 11 Simple Cucumber Soup Recipes

CUCUMBER SOUP

Steps:

• Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. , Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.

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.

COLD CUCUMBER SOUP

Steps:

• Prep the cucumbers, onion, and dill: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.
• Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed. At this point you can make ahead and chill.
• Chill the soup: Chill in a container in the refrigerator until cold.
• Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.

CREAMY CUCUMBER SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
• Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

COOL CUCUMBER SOUP

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.

COLD CUCUMBER SOUP

Steps:

• Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

ZESTY THAI CUCUMBER SOUP

Steps:

• Heat vegetable oil in a soup pot over medium heat; cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.
• Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.

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.

HOT CUCUMBER SOUP

Steps:

• As per the recipe: Peel and slice the cucumbers.
• Melt the butter/marg in large saucepan and saute the onion until transparent.
• Stir in the flour.
• Add the stock and bring to a boil.
• Add the sliced cucumber and cook until tender.
• Puree in electric blender.
• Season to taste with salt and pepper and stir in lemon juice.
• Just before serving, mix in the cream.
• What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
• I use more onions, approx.
• 2 med-large.
• Don't use more lemon juice as it changes the taste of the soup.
• Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
• It's yummy.

COOL AS A CUCUMBER SOUP

Steps:

• In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry., Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill.

CUCUMBER SOUP I

Steps:

• Peel, seed, and chop 2 cucumbers.
• Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
• Put the soup into a blender, and puree it.
• Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.