Best Chilly Dilly Cucumber Soup Recipes

Chilled Cucumber Soup image

Provided by Judy Goldwasser

Yield Serves 6

Number Of Ingredients 8

5 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint yogurt
Salt and freshly ground pepper

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.

CHILLY DILLY CUCUMBER SOUP***** Recipe - (4.6/5) image

Provided by Marinel

Number Of Ingredients 9

4 cups reduced-sodium chicken broth
1 1/2 cups chopped peeled waxy, thin skinned potatoes (such as red or Yukon Gold, not russets)
1/2 cup chopped cauliflower or 1/2 cup additional chopped potatoes
1/2 cup chopped celery
1 large handful whole fresh dill sprigs (including stems), plus 1/4 cup coarsely chopped dill leaves, plus small sprigs for garnish
1 handful whole fresh chives, plus 1/4 cup coarsely chopped chives, plus more for garnish
1 tablespoon butter
1 1/4 cups finely diced seeded and peeled cucumber, plus thin half moon slices for garnish
freshly ground pepper to taste

Steps:

1. Combine broth, potatoes, cauliflower (or additional potato) in a large saucepan. Lay the whole dill and chives on top. Bring to a boil over medium high heat. Adjust the heat so it boils briskly and cook until the vegetables are very tender when pierced with a fork, 15 to 18 minutes. Remove from the heat and set aside until slightly cooled. 2. Meanwhile, combine 1/4 cup each chopped dill and chives with yogurt in a food processor. Process until the herbs are finely chopped and the mixture is slightly green. Transfer half the mixture to a bowl, cover and refrigerate to use later as a garnish. Leave the remainder in the processor. 3. Using a fork, lift off and discard the herbs from the pan. Transfer the vegetables to the processor with a slotted spoon (leave the broth in the pan). Add butter; process until very smooth, scraping down the sides as needed. 4. Add diced cucumber to the broth. Bring to a gentle boil and cook until the cucumber is just cooked through but still slightly crisp, about 3 minutes. Remove from the heat. Thoroughly stir the pureed vegetables into the cucumber mixture. Season with pepper. Refrigerate until chilled, at least 3 hours or up to 3 days 5. Serve the soup with a dollop of the reserved herbed yogurt. Garnish with small sprigs of dill, chopped chives and or half-slices of cucumber, if desired.