Cucumber Soup Warm Recipes

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CUCUMBER SOUP



Cucumber Soup image

In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 11

3 medium cucumbers
3 cups chicken broth
3 cups sour cream
3 tablespoons cider vinegar
2 teaspoons salt, optional
1 garlic clove, minced
TOPPINGS:
2 medium tomatoes, chopped
3/4 cup sliced almonds, toasted
1/2 cup chopped green onions
1/2 cup minced fresh parsley

Steps:

  • Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. , Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.

Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

SIMPLE CUCUMBER SOUP



Simple Cucumber Soup image

The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.

Provided by virgi

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 3

Number Of Ingredients 7

1 tablespoon butter, or more to taste
1 tablespoon olive oil
1 small yellow onion, chopped
1 large clove garlic, minced
2 large English cucumbers, peeled and thinly sliced
2 small zucchinis, peeled and thinly sliced
3 cups vegetable broth

Steps:

  • Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 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.

CREAMY CUCUMBER SOUP



Creamy Cucumber Soup image

There's no reason to only use cucumbers raw--they are wonderful sautéed then pureed with avocado for a silken-textured soup that's good warm or cold.

Provided by EatingWell Test Kitchen

Categories     Healthy Vegetarian Soup & Stew Recipes

Time 35m

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
¼ cup chopped fresh parsley, plus more for garnish
½ cup low-fat plain yogurt

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.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 13.6 g, Cholesterol 1.8 mg, Fat 11.8 g, Fiber 5.1 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 493.6 mg, Sugar 6.1 g

CUCUMBER POTATO SOUP



Cucumber Potato Soup image

Served hot or cold, this soup never fails to delight the taste buds! It's simple to make, has a nice dill flavor and is a great way to use a few potatoes and a garden cucumber. It's one of my favorites. -Robert Breno Strongsville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 medium potatoes, peeled and diced
1 teaspoon salt
2 cups water
1 medium cucumber, peeled, diced and seeded
1/4 teaspoon white pepper
1 cup heavy whipping cream or 1 cup milk
1/2 cup milk
1 green onion, sliced
1 teaspoon dill weed or 1 tablespoon minced fresh dill
Additional salt and pepper to taste

Steps:

  • In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. , Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold.

Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 631mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

CUCUMBER SOUP (WARM)



Cucumber Soup (Warm) image

I never would have believed it, until someone made me eat some: cucumber soup can be served warm and is really yummy! It's easy, quick, inexpensive, low fat, and really tasty - just perfect comfort food for the colder months! This is a traditional Belgian recipe. Even my kids loved this and said it tasted like broccoli and cheese soup - but better (I agree!). It has a very mild taste and the cucumber is not overwhelming. Some black pepper really brings out the best in this recipe.

Provided by CoffeeMommy

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

3 unpeeled and washed English cucumbers
3 big onions
2 chicken stock cubes
200 ml whole milk
salt and pepper

Steps:

  • Sautee coarsly chopped onions in some butter/oil.
  • Coarsely cut the cucumbers (do not peel!) and add to the onions.
  • Add salt and pepper to taste.
  • Add 2 liters of water and the stock cubes.
  • Cook together until the cucumbers are soft.
  • Blend together until smooth.
  • Add 200ml of milk.
  • For an extra touch add some parsley just before serving.

Nutrition Facts : Calories 75.6, Fat 1.4, SaturatedFat 0.7, Cholesterol 3.5, Sodium 404, Carbohydrate 14.4, Fiber 2, Sugar 7.3, Protein 3.1

HOT CUCUMBER SOUP



Hot Cucumber Soup image

My friend Liza, who works for my parent company, just emailed me this recipe. Liza likes to surf Zaar for recipes, but hasn't joined as a member yet. She's letting me post her recipe (which sounds really yummy). Hopefully, she'll post some of her own soon!

Provided by Mirj2338

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

500 g cucumbers
2 tablespoons margarine or 2 tablespoons butter
1 large onion, chopped
4 tablespoons flour
4 cups stock
salt and pepper
1 tablespoon lemon juice
1/2 cup cream

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.

Nutrition Facts : Calories 134.5, Fat 10.1, SaturatedFat 4.5, Cholesterol 22.1, Sodium 53.6, Carbohydrate 10.4, Fiber 0.9, Sugar 2.6, Protein 1.8

HOT CUCUMBER SOUP



Hot Cucumber Soup image

A hot variation to the popular cold cucumber soup, the hot cucumber soup is simply irrestible. The grated cucumbers , a dash of butter and seasonings make this soup a healthy soothing choice.

Provided by vaishnavdhara

Categories     Soups

Time 20m

Yield 2

Number Of Ingredients 8

500 gms cucumber , chopped
2 tbsp butter
1 cup chopped onions
4 tbsp plain flour (maida)
4 cups vegetable stock
salt and freshly ground black pepper powder to taste
1 tbsp lemon juice
1/2 cup fresh cream

Steps:

  • MethodHeat the butter in a broad pan, add the onions and saute till they turn transparent.Add the plain flour, vegetables stock, mix well and bring the liquid to boil.Add the cucumber and cook till the cucumber becomes tender and are cooked, while stirring in between.Remove from the flame, cool and blend in a mixer till smooth.Add the salt and pepper, mix well and serve hot garnished wth cream.

SPICY CUCUMBER SOUP



Spicy Cucumber Soup image

This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.

Provided by Chelsea!

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

Time 50m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
½ onion, chopped
2 teaspoons minced garlic
2 cucumbers, peeled, seeded and chopped
1 cup vegetable broth
½ cup milk
2 tablespoons soy sauce
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
2 teaspoons curry powder
1 teaspoon sesame oil

Steps:

  • Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 11.3 g, Cholesterol 2.4 mg, Fat 9.2 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 583.4 mg, Sugar 5.4 g

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