Creamy Cucumber Soup Recipes

CREAMY AVOCADO CUCUMBER SOUP

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.

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.

EASY AND CREAMY CUCUMBER YOGURT SOUP

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.

CHILLED CREAMY CUCUMBER SOUP

Steps:

• Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.

HOT CUCUMBER SOUP

Steps:

• As per the recipe: Peel and slice the cucumbers.
• Melt the butter/marg in large saucepan and saute the onion until transparent.
• Stir in the flour.
• Add the stock and bring to a boil.
• Add the sliced cucumber and cook until tender.
• Puree in electric blender.
• Season to taste with salt and pepper and stir in lemon juice.
• Just before serving, mix in the cream.
• What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
• I use more onions, approx.
• 2 med-large.
• Don't use more lemon juice as it changes the taste of the soup.
• Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
• It's yummy.

CREAM OF CUCUMBER SOUP RECIPE

Steps:

• Peel the cucumbers and cut the shavings into dice. Boil gently in salted water until soft. Drain, and set aside.
• Chop the cucumber flesh and the onions into dice as well.
• Heat a pot with 1 tablespoon of Crisco and sautee diced onions and cucumber flesh for 5 minutes. Add parsley and stock, let it simmer 20 minutes.
• Mix the cornstarch with milk and add to the pot. Let it simmer for 10 minutes.
• Wash and drain the spinach and pound it in a mortar. Then get a cloth and lightly squeeze the liquid into the pot to get that green color.
• Strain the soup through a sieve then return it to the pot. Set aside.
• Whisk cream and egg yolks in a basin and pour the hot soup little by little while stirring at the same time. Return to the pot and heat over a low flame for 8 minutes. Keep stirring to avoid boiling and curdling. Turn the heat off.
• Season with nutmeg, pepper, and salt to taste.
• In a separate pan heat 1 tablespoon of Crisco and toss the croutons, sugar, salt, and pepper for 2 to 3 minutes. Set aside.
• Ladle soup into a bowl and sprinkle cucumber peel and croutons on top. Serve while hot.

CREAMY CUCUMBER SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
• Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

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.