Time 15m Yield 4 servings. Number Of Ingredients 9 Steps:
Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours.
Time 35m Number Of Ingredients 12 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.
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 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.
Time 2h30m Yield 2 1/2 quarts; 8 to 10 servings Number Of Ingredients 24 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.
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.
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 1h5m Yield 4 Number Of Ingredients 5 Steps:
Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces. Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled. Garnish soup with fresh dill weed or radish slices if desired.
Time 10m Yield 3 Number Of Ingredients 10 Steps:
Combine cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper in a blender. Blend until smooth. Divide soup among 3 bowls. Add 1 tablespoon labneh to the middle. Garnish each bowl with 1 tablespoon olive oil and a few mint leaves.
Time 8h15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into bowl. Cover and refrigerate for at least 8 hours.
Time 30m Yield 6 servings Number Of Ingredients 7 Steps:
Place the bulgur in a bowl, mix with the water and allow to soak 15 to 20 minutes, until softened. While the bulgur soaks, place the onion and dill in a food processor and process until chopped fine. Add the cucumbers to the food processor and process about 30 seconds to produce a thick puree. Transfer the mixture to a bowl and stir in the yogurt. Drain the bulgur well, pressing out any excess liquid. Add the bulgur to the cucumber mixture and season with salt and pepper. Refrigerate until ready to serve. Stir before serving and garnish each serving with a sprig of dill.
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.
