Cucumber Dill Soup With Scallions Recipes

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COOL CUCUMBER SOUP



Cool Cucumber Soup image

Provided by Ellie Krieger

Time 20m

Yield 4 servings, serving size: 1 cup

Number Of Ingredients 7

3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), seeded and diced
2 teaspoons olive oil

Steps:

  • In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
  • Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
  • Good source of: Vitamin K.

Nutrition Facts : Calories 130 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 5 milligrams, Sodium 140 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 11 grams

COOL CUCUMBER AND DILL SOUP



Cool Cucumber and Dill Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

3 cucumbers, 2 peeled, seeded, and chopped, and 1 coarsely chopped, for garnish
1 1/3 cups low-fat yogurt
1 1/3 cups low-fat milk
2 tablespoons roughly chopped fresh dill
1/2 teaspoon ground coriander
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint

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.

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).

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

Provided by Judy Goldwasser

Categories     Soup/Stew     Vegetarian     Yogurt     Cucumber     Chill

Yield Serves 6

Number Of Ingredients 8

5 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint yogurt
Salt and freshly ground pepper

Steps:

  • Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
  • Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

CHILLED CUCUMBER-DILL SOUP



Chilled Cucumber-Dill Soup image

Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.

Provided by Cheryl

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

Time 4h30m

Yield 6

Number Of Ingredients 12

4 large cucumbers - peeled, seeded, and cubed, divided
½ cup finely chopped yellow onion, divided
½ cup finely chopped celery, divided
½ cup grated carrots, divided
4 medium jalapeno peppers, seeded and finely chopped
¼ cup Greek yogurt
¼ cup sour cream
2 teaspoons white sugar
1 teaspoon garlic powder
1 teaspoon dried dill weed
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

  • Set 1/4 cup of cubed cucumber aside.
  • Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
  • Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
  • Place into the refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 12.8 g, Cholesterol 6.1 mg, Fat 3.2 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 419.1 mg, Sugar 6.6 g

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