Best Cold Cucumber And Yogurt Soup Recipes

EASY AND CREAMY CUCUMBER YOGURT SOUP

Easy and Creamy Cucumber Yogurt Soup image

Mediterranean diet friendly Easy and Creamy Cucumber Yogurt Soup an easy cold summer soup that delicious and can be made in a blender!

Time 10m

Number Of Ingredients 7

Ingredients

Cucumber- 3 cups chopped. First remove the skin and then the seeds before chopping up your cucumbers.
Avocado- 1. Peel the avocado and remove the pit. Make sure that your avocado is somewhat soft (ripe is easier to work with.)
Yogurt- 1 1/4 cups. I like a fat-free plain (unflavored yogurt. Greek Yogurt may be a bit too thick for this recipe.)
Green Onion- 1 chopped.
Garlic- 1 clove minced. Lemon Juice- 1 tablespoon.
Dill- 2 tablespoons plus additional as needed for presentation.
Seasonings to taste. This can include Salt and/or Pepper.

Steps:

Prepare the cucumber as described above- skin and seeds removed and chopped.
Also, prepare the avocado by removing the pit and peel.
In a blender, blend together the cucumber, avocado and yogurt on high for 15 seconds.
Add the onion, garlic, and dill and blend until smooth. You can season to taste as needed.
Refrigerate the soup for at least four hours before serving. Serve with additional dill as desired. Some folks like to add a bit of mint as well.

Nutrition Facts : ServingSize 1 g, Calories 326 kcal, Carbohydrate 24 g, Protein 12 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 211 mg, Fiber 11 g, Sugar 8 g, UnsaturatedFat 18 g

EASY COLD CUCUMBER SOUP

Easy Cold Cucumber Soup image

Easy cold soup for a hot day!

Provided by lreddy

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

Ingredients

2 large cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

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.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g

CHILLED CUCUMBER AND YOGURT SOUP

Chilled Cucumber and Yogurt Soup image

Provided by Food Network

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 clove garlic, sliced
1 onion, small dice
3 seedless cucumbers, peeled, seeded and chopped
4 cups stock, or water
1 1/2 cups yogurt
1 tablespoon chopped dill

Steps:

Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

COLD CUCUMBER SOUP

Cold Cucumber Soup image

This cold cucumber soup is one of my favorite soups in the summer. It's quick to make and is really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.

Provided by nch

Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 8

Ingredients

16 ounces plain whole-milk yogurt
2 large cucumbers
1 ⅓ cups buttermilk
2 cloves garlic
¼ cup finely chopped fresh mint, or to taste
1 small bunch chopped fresh flat leaf parsley, or to taste
1 tablespoon extra virgin olive oil
salt and ground white pepper to taste

Steps:

Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
Refrigerate for at least 1 hour. Serve chilled.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 10.4 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 97.9 mg, Sugar 7.8 g

CUCUMBER SOUP

Cucumber soup image

The refreshing cucumber soup is served cold, so it will go down well on a summer's day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.

Provided by Samuel Goldsmith

Categories Starter

Time 10m

Yield Serves 4 in bowls or 12 in small cups

Number Of Ingredients 7

Ingredients

2 cucumbers (about 675g)
150g Greek yogurt
2 limes, juiced
small handful of tarragon, chopped
3 mint sprigs, leaves picked
small bunch of chives, chopped
rapeseed oil, to serve

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.

Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium