BLENDER CUCUMBER YOGURT SOUP WITH CUMIN AND PAPRIKA
This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.
Provided by Martha Rose Shulman
Categories easy, soups and stews, appetizer, side dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend all of the ingredients except the herbs until smooth. Taste and adjust seasoning. Refrigerate for 1 hour or longer before serving.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 13 grams
FRAGRANT CUCUMBER & YOGURT SOUP
A simple, stylish cucumber & yogurt soup starter in 5 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Snack, Soup, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
- When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.
Nutrition Facts : Calories 312 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
EASY AND CREAMY CUCUMBER YOGURT SOUP
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
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
YOGURT, CUCUMBER AND SPEARMINT SOUP
Provided by Suzanne Hamlin
Categories easy, weekday, soups and stews, appetizer
Time 5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor, combine cucumber chunks, spearmint leaves and 1 cup yogurt. Pulse until pureed. Add the rest of the yogurt, lime juice, cumin and salt, and blend.
- Transfer to a bowl, cover and refrigerate 3 hours or overnight.
- To serve, stir throughly, taste for seasoning and ladle into small bowls or cups. Sprinkle each with 1 teaspoon nuts, if desired.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 7 grams
SPICY PEPPER & TOMATO SOUP WITH CUCUMBER YOGURT
Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Tip in the onions, carrot and peppers. Cook gently for 15 mins, to soften. Add the garlic and chilli, and cook for a few mins more. Pour over the chopped tomatoes and 800ml of the stock. Bring to the boil and simmer for 10-15 mins until the veg is completely tender.
- Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.
- Blitz the soup with a hand blender until smooth, using the extra stock to thin if it has become too thick. Heat through, season and spoon into bowls. Serve with a dollop of the yogurt mixture on top and a drizzle of olive oil.
Nutrition Facts : Calories 221 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
YOGURT WITH CUCUMBER AND MINT
The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce. It also makes an excellent snack.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
- Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.
CUCUMBER-YOGURT SOUP WITH FRESH DILL
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 3h10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.
- Stir together the cucumbers, garlic, olive oil, dill and salt. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth. Stir in the cucumber mixture.
- Refrigerate the soup until very cold, at least 3 hours. If needed, thin with a little more water. Taste and add more salt, if necessary. Ladle into bowls and serve.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1004 milligrams, Sugar 17 grams
YOGURT AND CUCUMBER SOUP
All the fresh herbs make this cold soup marvelously refreshing. Key ingredient is raisins. Absolutely perfect if you have an herb garden; otherwise, for those of us who don't, a little expensive to prepare (unless you have use for all those extra fresh herbs) but great on the tastebuds and wonderfully aromatic nevertheless. Substitute dried for fresh if fresh herbs unavailable. I prepared this for a 3-day July 4th weekend. Cut out of an article in the NY Times, adapted from Najmieh Batmanglij, a Thai chef living in the U.S., but she described this as a Persian soup. Cooking time is chilling time.
Provided by Kumquat the Cats fr
Categories Thai
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
- Refrigerate several hours or overnight.
- Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.
YOGURT SOUP WITH SPELT, CUCUMBERS AND WATERCRESS
Chilled soups are terrific in sweltering summer heat. This yogurt soup in particular has nice body and crunch, from the substantial whole grains (spelt, farro or wheat berries) and finely chopped cucumbers. The addition of watercress, diced tomatoes, herbs, garlic and lemon juice means that every spoonful ferries with it a mix of flavors and textures. Use good quality plain yogurt here (preferably whole-milk yogurt, though low-fat is fine), and you will be rewarded with an authentically tangy, creamy soup that manages to be filling and refreshing.
Provided by Martha Rose Shulman
Categories weekday, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine the spelt, water and salt to taste, and bring to a boil. Reduce the heat, and simmer about 50 minutes to an hour until tender and some of the kernels have begun to splay. Remove from the heat, drain and set aside.
- While the spelt is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well, and drain on paper towels.
- Combine all the ingredients except the radishes. Season to taste with salt and pepper. Chill for two hours or longer. Serve, garnishing each bowl with the sliced radishes.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 848 milligrams, Sugar 9 grams
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