Cold Cucumber Soup With Fresh Coriander Recipes

COOL CUCUMBER AND DILL SOUP

Steps:

• Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
• Chill the soup in the refrigerator until cold, about 1 hour.
• Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

CHILLED CUCUMBER-CHICKPEA SOUP

Steps:

• Prepare Coriander Paprika Spice Rub. In medium bowl toss shrimp with spice rub; set aside. Thinly slice enough cucumber measure 1/3 cup; set aside. Peel, seed, and cut up remaining cucumbers.
• In blender, combine cut-up cucumbers, chickpeas, tahini, mint, lemon juice, olive oil, honey, garlic, coriander, cayenne, and 1/4 teaspoon each salt and black pepper. Cover; blend until smooth, scraping sides as needed.
• Just before serving, with motor running, add ice cubes, a few at a time, through lid opening until smooth and thickened (blender will be full). Pour into bowls. Top soup with shrimp, sliced cucumber, tomatoes, and green onions. Makes 4 to 6 servings. Coriander-Paprika Spice Rub
• In small bowl combine coriander, paprika, salt, and pepper.

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.

TRADITIONAL GERMAN COLD CUCUMBER SOUP

Steps:

• Wash the cucumbers and peel as needed. You can also leave the cucumber peel on, without peel the cucumber soup becomes lighter and smoother.
• Grate the garlic and mix well with the yogurt, the herbs, the lemon juice and the remaining spices.
• Add the cucumber to the yogurt mixture and blend everything gently with a blender.
• Alternatively, you can simply add the grated cucumber to the yogurt mixture and you're done.
• Season the soup with salt and pepper to taste.

LATE SUMMER CUCUMBER SOUP

Steps:

• To prepare for this, chop the cucumber into chunks (thankfully no need to peel) and the same with the potato. Slice the spring onions (including the green part), while the lettuce leaves can just be separated and washed, and the leaves torn. Now in a medium-size saucepan melt the butter and add all the prepared vegetables, stirring them around a bit. Then, keeping the heat low, pop a lid on and let them sweat gently for 10 minutes. After that pour in the stock, season and, after a couple of stirs, bring it back to a gentle simmer. Put the lid back on so it can simmer gently for another 20 minutes. When the time is up, use a stick blender to purée the soup, making sure there are no escaped bits of cucumber that the blades didn't catch - it will finish up a magnificent fresh green colour, very pretty. Reheat gently and serve in warm soup bowls with some cream swirled into each one and a few chives sprinkled over.

COLD CUCUMBER SOUP

Steps:

• Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
• In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
• Puree until smooth, about 1 minute.
• Check seasoning and add salt if necessary.
• Chill at least an hour before serving.
• Makes 3 cups

COLD CUCUMBER SOUP WITH FRESH CORIANDER

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.

COLD CUCUMBER AND AVOCADO SOUP

Steps:

• Peel cucumber and cut into 4 pieces.
• Quarter avocado, removing pit, and peel.
• Cut scallion into large pieces.
• In a blender puree all ingredients until smooth and season with salt and pepper.
• Serve soup garnished with coriander.

COLD CUCUMBER SOUP WITH YOGURT AND DILL

Steps:

• Put all the ingredients into a blender and puree until smooth. Taste and adjust seasonings at this stage.
• Chill in the refrigerator for at least 2 hours. Pour into the serving bowls and garnish with finely chopped cucumber, a drizzle of olive oil, and fresh dill.

COLD CUCUMBER SOUP - IDEAL FOR A HOT SUMMER

Steps:

• Wash the cucumbers and peel as needed. You can also leave the cucumber peel on, without peel the cucumber soup becomes lighter and smoother.
• Grate the cucumber in either slim slices or rough pieces with the medium sized grater hole size.
• Grate the garlic well and mix well with the yogurt, the herbs, the lemon juice and the remaining spices.
• Add the cucumber to the yogurt mixture and blend everything gently with a blender. Alternatively, you can simply add the grated cucumber to the yogurt mixture and you're done.Season the soup with salt and pepper to taste.

CHILLED AVOCADO CUCUMBER SOUP

Steps:

• Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper.
• Serve soup garnished with coriander.

COLD CUCUMBER SOUP WITH RICE-AND- LAMB SALAD

Steps:

• To make the lamb, bring it to room temperature. Whisk together all the marinade ingredients and pour over the lamb, turning it to coat evenly. Refrigerate for 2 hours, turning frequently. Grill over hot coals until medium rare and chill.
• To make the soup, puree 5 cucumbers, the garlic, scallion, almonds, chili pepper, cilantro, coriander seeds, bread crumbs and lemon zest in a food processor in batches until smooth. place in a bowl and stir in the buttermilk, milk, pepper and onion. Mince the remaining cucumber and stir into the soup. Season to taste with salt and pepper and chill.
• To prepare the salad, place the vinegar, salt, pepper, mustard and ginger in a bowl. Whisk in the sesame oil and then the vegetable oil. Add the lamb, rice, pistachios and apricots and toss well. Add the parsley and toss. Chill.
• Ladle the soup into 6 bowls, add some lamb salad and garnish with mint.

CHILLED CUCUMBER SOUP

Steps:

• Start this one off by preheating a large fry pan on medium heat. Add the oil, then the onions and garlic. Sauté until they are nicely caramelized.
• Add the basil to the pan, cook for another 30 seconds or so and then transfer to a food processor or blender.
• Add the cucumber, yogurt, lemon juice, honey, salt, pepper and coriander seed to the blender as well.
• Now puree until very smooth, chill in the fridge for a couple hours and then serve.
• Garnish with a dollop of yogurt and a pinch of paprika to pretty it up.