Cold Cucumber Soup With Cream Fresh And Summer Herb Salad Recipes

COLD CUCUMBER CREAM SOUP

Steps:

• Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
• Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
• Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
• Refrigerate soup until completely chilled, at least 1 hour.

COLD CREAM OF CUCUMBER SOUP

Steps:

• Bring the vegetable broth to the boil.
• Chop 4 of the cucumbers coarsely.
• Thinly slice the fifth, and set the slices aside.
• Add the chopped cucumbers, potato, leeks, shallot and garlic to the boiling broth, and cook until tender, about 45 minutes.
• Remove from heat and blend.
• Add salt and pepper to taste, and cool.
• Refrigerate for several hours, until well chilled.
• To serve, pour the chilled soup into a soup tureen, add the sliced cucumbers and chopped chives.
• Spoon the sour cream or yogurt on top, or serve it separately at the table.

COLD CUCUMBER SOUP

Steps:

• Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours.

CHILLED CUCUMBER SOUP

Steps:

• Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.

EASY COLD CUCUMBER SOUP

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.