Iced Oj And Lemon Cucumber Soup Recipes

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.

COOL "ICED" CUCUMBER SOUP

Steps:

• 1. Mix the first 6 ingredients, and marinate in refrigerator 2-4 hours. Then puree the mix in a blender. When ready to serve , mix in the yogurt or the sourcream.
• 2. Put a couple ice cubes in your soup bowl, before serving your soup.
• 3. Add a few radishes and a couple slices of cucumber on the side,to munch on, for a little crunch and color. Along with a a few lightly buttered crackers. A small sprig of parsley is a nice touch. Don't forget your toga!....LOL My friend stoppped by yesterday..and we enjoyed this out on the deck..in the shade. She loved it, and was going to stop at the store for cucumbers.

CHILLED LEMON CUCUMBER AND YOGURT SOUP

Steps:

• In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
• In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
• Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
• Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
• Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.

COOL CUCUMBER SOUP

Steps:

• Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt to a paste with the side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.

COOL CUCUMBER SOUP

Steps:

• Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
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ICED CUCUMBER SOUP

Steps:

• Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels.
• In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint, cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.)
• Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish; adjust the seasoning.
• Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate.