Cold Cucumber Soup With Mint Recipes

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MINT CUCUMBER SOUP



Mint Cucumber Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

2 English cucumbers
1 1/2 cups nonfat (0 percent) plain Greek yogurt
1/2 cup sour cream, plus more for swirling
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons torn fresh mint leaves, plus more for garnish
3/4 teaspoon kosher salt
1/2 clove garlic, pushed through a press
White pepper, preferably freshly ground
Sliced almonds, toasted, for garnish (see Cook's Note)

Steps:

  • Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
  • Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
  • Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

CREAMY AVOCADO CUCUMBER SOUP



Creamy Avocado Cucumber Soup image

Very simple, easy cold soup - perfect for hot summer afternoons. Add a small jalapeno for some kick!

Provided by michelleb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 8

3 large cucumbers - peeled, seeded, and coarsely chopped
1 large avocado, peeled and pitted
2 tablespoons olive oil
2 limes, juiced
1 large clove garlic
salt and ground black pepper to taste
1 large avocado - peeled, pitted, and coarsely chopped
1 pint cherry tomatoes, halved

Steps:

  • Place cucumbers, 1 avocado (peeled and pitted), olive oil, lime juice, garlic, salt, and black pepper in a food processor. Puree until smooth. Transfer to a serving bowl.
  • Stir chopped avocado and tomatoes into soup. Serve at room temperature or chilled.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 25.2 g, Fat 28.1 g, Fiber 11.5 g, Protein 5 g, SaturatedFat 4.1 g, Sodium 21.6 mg, Sugar 4.8 g

CHILLED CUCUMBER, BASIL, AND MINT SOUP



Chilled Cucumber, Basil, and Mint Soup image

Flecks of herbs, a squeeze of lemon juice, and a dash of hot sauce add zing to the cool cucumber in this no-cook soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 cup sour cream
1/2 cup fresh basil
1/2 cup fresh mint
1/4 cup sliced scallion
1 cup water
1 English cucumber, peeled, seeds removed, and chopped
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce, such as Tabasco
Salt
Optional: Thin cucumber slices

Steps:

  • Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.
  • Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

Nutrition Facts : Calories 153 g, Fat 7 g, Protein 4 g

LATE SUMMER CUCUMBER SOUP



Late Summer Cucumber Soup image

Serve this hot if the weather is less than summery or, on a hot day, it is equally good served very cold in chilled soup bowls.

Categories     Soups     Summer soup     Starters

Yield Serves 4

Number Of Ingredients 9

400g cucumber
4-5 good-size spring onions
1 medium potato (100g), peeled
1 round or cos lettuce
1 heaped tsp butter
850ml vegetable stock
sea salt and freshly ground black pepper
1 tbsp double cream or crème fraîche
a few snipped chives

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.

CHILLED YOGHURT AND CUCUMBER SOUP WITH MINT



Chilled Yoghurt and Cucumber Soup with Mint image

This cool, light and subtle soup is incredibly easy and quick to make. However it does need some fresh summer cucumbers in season for the best flavour of all.

Categories     Soups     Summer soup     Easy Entertaining     Waist Watchers     Summer

Yield 4

Number Of Ingredients 8

275ml natural yoghurt
2 medium, firm, young cucumbers
2 teaspoons fresh chopped mint
150ml soured cream
1 clove garlic, crushed
2 teaspoons lemon juice
a little milk if needed
4 slices of lemon, cut very thinly - to serve (or you can use cucumber)

Steps:

  • First peel the cucumbers thinly with a potato peeler so as to leave some of the green skin on, then slice them. Reserve a few slices to garnish the soup, then place the rest in a blender, along with the yoghurt, soured cream and crushed garlic. Switch on and blend at the highest speed until smooth. Add a seasoning of salt and pepper and the lemon juice, then pour the soup into a tureen and if it seems to be a little too thick, thin it with some cold milk. Now stir in the chopped fresh mint, cover with foil or with a lid and chill very thoroughly for several hours before serving. To serve, ladle the soup into individual soup bowls and float a few thin slices of cucumber and a thin slice of lemon on each one.

EASY COLD CUCUMBER SOUP



Easy Cold Cucumber Soup image

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

2 large cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

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

CHILLED CUCUMBER MELON SOUP



Chilled Cucumber Melon Soup image

Easy, spring or summer, no cook soup recipe using cucumbers and melon.

Provided by Jamie Geller

Categories     Soups

Time 8m

Yield 2 1/2 cups soup Servings

Number Of Ingredients 6

2 cups chopped honeydew melon
1 cup chopped English cucumber
1 lime, zest and juice
6 leaves mint plus more for garnish
1 tablespoon sugar substitute, such as Splenda
1/2 cup finely diced cantaloupe melon, for garnish

Steps:

  • Combine honeydew, cucumber, lime zest and juice, mint, sugar substitute, and ½ cup water in a blender and puree until smooth. Refrigerate for 1 hour or until well chilled. To serve, garnish with cantaloupe and additional mint leaves. As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) - Subscribe Now. Nutrition Information based on 2 servings.

Nutrition Facts :

CHILLED CUCUMBER MINT SOUP



Chilled Cucumber Mint Soup image

A simple and refreshing summer starter, this soup only takes minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

4 cucumbers, peeled and seeded
1 small or 1/2 large clove garlic
1 cup plain yogurt, lowfat if desired
2 tablespoons fresh lemon juice, plus more to taste
1/4 cup water
4 scallions, white and green parts, cut into 1-inch pieces
3/4 cup fresh mint leaves, loosely packed
Salt and freshly ground black pepper

Steps:

  • Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
  • Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
  • Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.

CUCUMBER MINT SOUP



Cucumber Mint Soup image

Provided by Jacques Pepin

Categories     easy, weekday, soups and stews, appetizer

Time 20m

Yield 6 servings (8 cups)

Number Of Ingredients 9

3 cucumbers (3 pounds total), peeled, seeded and coarsely sliced
1 cup (loose) mint leaves
5 cloves garlic, peeled
2 cups yogurt
3 tablespoons virgin olive oil
3 tablespoons cider vinegar
2 1/2 teaspoons salt
12 drops Tabasco sauce
2 cups water

Steps:

  • Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and 1/2 cup cold water. Process until pureed (the mixture will be granular).
  • Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water. Chill.
  • Stir before serving.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 6 grams

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Soothing and delicious--with bits of cucumber. Better the second day than the first, if it lasts that long.

Provided by Susiecat too

Categories     Vegetable

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 -3 cups diced cucumbers
3 -4 tablespoons minced chives
4 tablespoons chopped fresh dill or 2 tablespoons dried dill
1/2 bunch fresh parsley, minced
1 quart buttermilk
1 cup plain yogurt
salt and pepper
crushed garlic (optional)
minced scallion (optional)
minced of fresh mint (optional)

Steps:

  • Mix ingredients.
  • Chill overnight, or at least 3-4 hours.
  • YUM!
  • This also works well in smaller servings as a counterpoint to spicy foods (like raita).

COLD CUCUMBER SOUP WITH MINT



Cold Cucumber Soup with Mint image

Categories     Soup/Stew     Milk/Cream     Blender     Quick & Easy     Mint     Cucumber     Summer     Chill     Sour Cream     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 hard-boiled large egg yolk
1 tablespoon rice vinegar
1/2 cup chilled sour cream
1 chilled seedless cucumber (about 1 pound), peeled, halved lengthwise, cored, and cut into 1/2-inch pieces
1/4 cup fresh mint leaves, washed and spun dry
1/2 cup chilled well-shaken buttermilk

Steps:

  • In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
  • In a blender purée cucumber and mint with buttermilk and salt to taste until smooth. Add purée to sour cream mixture in a stream, whisking.
  • Divide soup between 2 chilled bowls.

COLD CUCUMBER MINT SOUP



Cold Cucumber Mint Soup image

Categories     Soup/Stew     Blender     No-Cook     Quick & Easy     Yogurt     Mint     Cucumber     Summer     Chill     Sour Cream     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
1 cup plain yogurt
2/3 cup sour cream
1/2 teaspoon English-style dry mustard, or to taste
1/4 cup chopped fresh mint leaves
cucumber slices and mint sprigs for garnish

Steps:

  • In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
  • Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.

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