COLD CUCUMBER SOUP
Provided by Food Network
Categories appetizer
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.
MEXICAN COLD CUCUMBER CILANTRO SOUP
Make and share this Mexican Cold Cucumber Cilantro soup recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
- Cover and refrigerate until very cold (you can do the soup a day ahead).
- Ladle into bowls and serve.
COLD CUCUMBER SOUP WITH FRESH CORIANDER
Provided by Florence Fabricant
Categories easy, lunch, soups and stews, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Peel the cucumbers and chop them coarsely. Chop the scallions.
- Place the cucumbers, scallions and coriander leaves in a blender and process until finely pureed. You may need two shifts. The soup can also be prepared using a food processor but the texture will not be as fine.
- Transfer to a bowl and stir in the yogurt. Add the lime juice. Season with cumin, just a dash of salt and pepper to taste. Chill until ready to serve and stir before serving. Garnish each serving with a thin slice of cucumber topped with a sprig of coriander.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 595 milligrams, Sugar 6 grams
COLD CUCUMBER-CILANTRO SOUP WITH YOGURT
Steps:
- peel cucumbers, quartering them lengthwise and remove the seeds. Slice or dice them, there should be about 4 cups. Add the salt and let it sit in its liquid for about 15 minutes. Add yougurt to the cucumbers and their liquid and add the cilantro, cumin peppers and mint and add everything to a food processor. Add water to make it more of a souplike consistency. Can add more lemon juice and salt. Refrigerate for a few hours and use cold plates, serves 6.
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