Cold Refreshing Cucumber Soup Recipes

COLD & REFRESHING CUCUMBER SOUP

Steps:

• Using a sharp knife, carefully cut the cucumbers in half lengthways.
• Scoop out the seeds by running a teaspoon over the seeds, leaving the flesh.
• Cut your seeded cucumbers into chunks and coarsely chop the rest along with the shallots.
• Next place your coarsely chopped cucumber, yogurt, lemon juice, shallots, garlic, dill, parsley and oil in a high speed blender. Blend until smooth.
• Pour this puree into a large bowl. Season with a tiny pinch of sea salt and white pepper to taste.
• Cover and refrigerate for at least 8 hours or overnight.
• Ladle your cold soup into small bowls.
• Garnish with freshly diced cucumber and green onions, if desired.
• Drizzle with additional olive oil and sprinkle pine nuts on top; serve immediately.
• Enjoy!

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.

REFRESHING COLD CUCUMBER SOUP

Steps:

• peel and cut the cucumber very small and thin.
• mix cucumber with the yogurt and sour cream and add salt and pepper to taste.
• put this mix in the refrigeretaror for 2 hours.
• sprinkle the chopped mint. and serve.

COLD CUCUMBER SOUP

Steps:

• Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
• Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
• Refrigerate for at least 1 hour. Serve chilled.

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.