Time 20m Number Of Ingredients 9 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.
Number Of Ingredients 10 Steps:
Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky. Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.
Time 1h15m Yield 4 Number Of Ingredients 7 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.
Time 10m Yield 4 servings. Number Of Ingredients 9 Steps:
Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.
Time 4h30m Yield 6 Number Of Ingredients 12 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.
Time 40m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Coarsely purée cucumbers in a blender or food processor. Transfer to a metal bowl and whisk in remaining ingredients and salt to taste. Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.
Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 9 Steps:
In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers; refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the broth, dill, vinegar and salt; bring to a boil. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly., In a blender, process soup in batches until pureed. Pour into a container; refrigerate until chilled. Just before serving, whisk in 1/2 cup sour cream. Garnish each serving with reserved cucumber slices and 1 tablespoon sour cream.
Number Of Ingredients 9 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.
Yield Serves 6 Number Of Ingredients 8 Steps:
Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water. Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.
Time 10m Yield Serves 4 in bowls or 12 in small cups Number Of Ingredients 7 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.
More about “chilled cream of cucumber soup recipes”
Time 4h45m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Bring the vegetable broth to the boil. Chop 4 of the cucumbers coarsely. Thinly slice the fifth, and set the slices aside. Add the chopped cucumbers, potato, leeks, shallot and garlic to the boiling broth, and cook until tender, about 45 minutes. Remove from heat and blend. Add salt and pepper to taste, and cool. Refrigerate for several hours, until well chilled. To serve, pour the chilled soup into a soup tureen, add the sliced cucumbers and chopped chives. Spoon the sour cream or yogurt on top, or serve it separately at the table.
