Best 5 Soup Thats Cool As A Well You Know Cucumber Recipes
In the realm of culinary delights, there exists a refreshing and rejuvenating dish that tantalizes the taste buds and cools the senses: cucumber soup. This delectable creation, hailing from various culinary traditions, embodies the essence of summer's bounty, transforming humble cucumbers into a symphony of flavors. From the classic chilled cucumber soup, a staple of Eastern European cuisine, to the creamy avocado cucumber soup, a fusion of flavors inspired by Latin American and Mediterranean influences, this article presents a diverse collection of cucumber soup recipes. Each recipe offers a unique culinary journey, promising a symphony of tastes, textures, and aromas that will transport you to a realm of culinary bliss.
Check out the recipes below so you can choose the best recipe for yourself!
COOL AS A CUCUMBER SOUP
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor of cucumber.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
COOL CUCUMBER SOUP
Provided by Ellie Krieger
Time 20m
Yield 4 servings, serving size: 1 cup
Number Of Ingredients 7
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 CUCUMBER SOUP
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt to a paste with the side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
SOUP THAT'S "COOL AS A..." WELL YOU KNOW - CUCUMBER!
Having tons of fresh dill and a few extra cucumbers on hand, I decided to search Recipe Zaar for a cold cucumber soup to try. However, I just couldn't find a soup that was quite what I wanted, so I took elements from a few that tickled my fancy and made my own. As always, you can adjust the ingredients to taste, especially the garlic (which can be increased, decreased, or even eliminated) and the dill. I hope you enjoy it... and be sure to leave a comment!
Provided by jerseagrl
Categories Lunch/Snacks
Time 11m
Yield 2 medium bowls of soup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut cucumber into small enough sections to be blended, saving one short (approx. 2 1/2 in) section for later.
- Blend cucumber with yogurt buttermilk, lemon juice, garlic, and dill.
- Cube remaining cucumber and stir into blended mixture. This provides texture to the soup. However, if you would prefer an entirely smooth soup, just blend the cucumber chunk with everything else.
Nutrition Facts : Calories 164.8, Fat 5.1, SaturatedFat 3.2, Cholesterol 19.6, Sodium 159.4, Carbohydrate 23.6, Fiber 1.6, Sugar 15.7, Protein 9.4
BULGARIAN CUCUMBER SOUP WITH WALNUTS
Walnuts are used in sweet and savory dishes throughout the Mediterranean. Along the Italian Riviera, a rich ricotta and walnut sauce traditionally is served with ravioli filled with greens. In Turkey, a thick, garlicky walnut sauce called tarator is served with cooked vegetables, much as aïoli is in the South of France. In France, walnuts are added to salads, breads and many desserts, and they are eaten fresh as well as dried - a great delicacy in the fall, just after the harvest. I've never encountered creamy, fresh walnuts in American farmers' markets, but if you know a walnut farmer, perhaps you could request some the next time they're harvested. Before the weather becomes too chilly for cold soups, try this one. Bulgaria once was well known for the number of centenarians in its population, which some scientists attributed to the daily consumption of Bulgarian yogurt. Now, both the yogurt and eating culture in this mountainous country have changed for the worse, and so have local lifespans.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, appetizer
Time 1h30m
Yield Serves four
Number Of Ingredients 13
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.
Tips:
- Choose ripe cucumbers: Look for cucumbers that are deep green in color and have firm, smooth skin. Avoid cucumbers that are yellow or have blemishes.
- Peel and seed the cucumbers if desired: Peeling and seeding the cucumbers will give the soup a smoother texture. However, you can also leave the skin and seeds in for a more rustic soup.
- Use a variety of herbs and spices: Feel free to experiment with different herbs and spices to create your own unique flavor combinations. Some popular choices include dill, parsley, mint, garlic, onion, and black pepper.
- Chill the soup thoroughly before serving: Chilled cucumber soup is best served cold. Make sure to chill the soup for at least 2 hours, or overnight, before serving.
- Garnish with fresh herbs or vegetables: When serving, garnish the soup with fresh herbs or vegetables, such as dill, parsley, or cucumber slices. This will add a pop of color and flavor to the soup.
Conclusion:
Cucumber soup is a refreshing and delicious summer soup that is easy to make. With its cool, creamy texture and bright, tangy flavor, cucumber soup is a perfect soup for a hot summer day. It is also a healthy soup that is low in calories and fat. So next time you are looking for a light and refreshing soup, give cucumber soup a try. You won't be disappointed!
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