Cucumber And Yogurt Soup Good For Somersizers Recipes

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YOGURT AND CUCUMBER SOUP



Yogurt and Cucumber Soup image

All the fresh herbs make this cold soup marvelously refreshing. Key ingredient is raisins. Absolutely perfect if you have an herb garden; otherwise, for those of us who don't, a little expensive to prepare (unless you have use for all those extra fresh herbs) but great on the tastebuds and wonderfully aromatic nevertheless. Substitute dried for fresh if fresh herbs unavailable. I prepared this for a 3-day July 4th weekend. Cut out of an article in the NY Times, adapted from Najmieh Batmanglij, a Thai chef living in the U.S., but she described this as a Persian soup. Cooking time is chilling time.

Provided by Kumquat the Cats fr

Categories     Thai

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 15

4 pickling cucumbers or 2 cucumbers, peeled, seeded and diced
3 cups low-fat yogurt
1/4 cup scallion, chopped
2 tablespoons of fresh mint, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh thyme, chopped
2 garlic cloves, minced
1/2 cup raisins
1/4 cup walnuts, coarsely chopped
salt and pepper, to taste
3 tablespoons dried rose petals (available at Middle Eastern stores) (optional)
1 tablespoon of fresh mint or 1 tablespoon dried mint
1 pita bread, toasted and cut into squares

Steps:

  • Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
  • Refrigerate several hours or overnight.
  • Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.

CHILLED CUCUMBER AND YOGURT SOUP



Chilled Cucumber and Yogurt Soup image

Provided by Food Network

Number Of Ingredients 7

2 tablespoons olive oil
1 clove garlic, sliced
1 onion, small dice
3 seedless cucumbers, peeled, seeded and chopped
4 cups stock, or water
1 1/2 cups yogurt
1 tablespoon chopped dill

Steps:

  • Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

COLD CUCUMBER AND YOGURT SOUP



Cold Cucumber and Yogurt Soup image

Categories     Cucumber

Number Of Ingredients 7

A small Kirby pickling cucumber
1 scallion
2/3 cup chicken broth
1/4 cup plain whole-milk yogurt
Salt and freshly ground pepper
A grating of fresh ginger
A generous sprinkling of chopped chives and fresh dill, if available

Steps:

  • Peel the cucumber, and cut into chunks. Trim the scallion of coarse outer leaves, keeping the tender green; chop it and the white part into rough pieces. Put the cucumber and scallion along with the chicken broth and yogurt in a food processor or a blender, and spin until well blended. Season with salt and pepper and a grating of fresh ginger. Pour into a chilled soup bowl, and sprinkle the herbs on top.
  • Variation
  • Use fish stock instead of chicken broth, and add about 1/3 cup cooked salmon broken into flakes. Decrease the amount of yogurt to 2 teaspoons, and purée everything together in a blender or a food processor.

SPICY CUCUMBER SOUP WITH YOGURT BY SY



Spicy Cucumber Soup with Yogurt by Sy image

This is a wonderful Cold Yogurt Soup for a hot summers day! Try chopping up the cucumbers very fine or leave them on the chunky side! It you chop up the cucumbers real fine and add more water, you then have a good "Yogurt Drink" instead of a soup! Also, other variations for this Cold Yogurt Soup are using chicken stock, buttermilk, sour cream, touch of tabasco... Enjoy!

Provided by SkipperSy

Categories     Southwest Asia (middle East)

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3 -4 cups yogurt, rich creamy type (not the non-fat yogurt variety)
1/2 cup sour cream
1 cup water
2 large cucumbers, peeled & seeds scooped out and cup up into small pieces
1 scallion, chopped up finely
1 clove garlic, chopped finely
1 -2 tablespoon lemon juice (If using a tangy type yogurt, eliminate or use 1 tablespoon)

Steps:

  • Put cucumbers in a bowl or colander and sprinkle with salt and toss; let stand for about 15-30 minutes
  • Put yogurt, sour cream and about 1 cup water into a bowl and blend till smooth (Like the consistency of buttermilk)
  • Add cucumber, scallion, garlic, lemon, jalapeno pepper to yogurt mixture. Use a motorized hand blender to chop the cucumber finer and leaving some small chunks; not to fine though. (A Braun hand mixer-chopper works well for blending the yogurt in step #2 and this step #3
  • Put into refrigerator to chill
  • Serve cold and topped with any combo of fresh dill, mint leaves, chivesà Mrs. Dash spices and/or salt to taste.

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