Best Chilled Cream Of 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.

CHILLED CUCUMBER SOUP WITH SHRIMP

Steps:

• In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
• Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.

CHILLED CREAM OF CUCUMBER SOUP

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 or food processor, process soup in batches until pureed.
• Pour into a container; refrigerate until chilled (about 4 hours).
• Just before serving, whisk in 1/2 c. sour cream
• Garnish each serving with reserved cucumber slices and 1 T sour cream.

CHILLED CUCUMBER SOUP

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.

COLD CREAM OF CUCUMBER SOUP

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.

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:

• 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.

CHILLED CUCUMBER SOUP

Steps:

• Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish. Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.
• Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat. Add the bread cubes and the remaining 3 teaspoons each dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic.
• Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.

CHILLED CREAM OF CUCUMBER SOUP

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.