Best Cucumber Medley Soup Recipes
CUCUMBER SOUP WITH TOMATOES
Healthy five-ingredient cucumber soup that is delicious and refreshing.
Provided by JRELERJR
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
- Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 43 calories, Carbohydrate 8.6 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 441.6 mg, Sugar 1.9 g
COOL CUCUMBER SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
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CUCUMBER POTATO SOUP
Served hot or cold, this soup never fails to delight the taste buds! It's simple to make, has a nice dill flavor and is a great way to use a few potatoes and a garden cucumber. It's one of my favorites. -Robert Breno Strongsville, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. , Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 631mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
EASY COLD CUCUMBER SOUP
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
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
COOL CUCUMBER SOUP
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt to a paste with the side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
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