How do i make Chilled Cucumber soup?

Question

How do i make Chilled Cucumber soup?

Answer 1

*chilled cucumber soup with smoked salmon and dill

1 1/2 tablespoons butter

1 cup chopped onions

4 cucumbers, peeled, halved, seeded, cut crosswise into 1/2-inch-thick slices (about 5 cups)

1 8-ounce russet potato, peeled, cut into 1/2-inch dice

3 1/2 cups low-salt chicken broth

3 large fresh dill sprigs plus 6 tablespoons minced fresh dill

1 teaspoon (or more) salt

1 cup crème fraîche or sour cream

3 ounces smoked salmon, cut into 1/2-inch pieces

Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.

*COLD CREAM OF CUCUMBER SOUP

1 med. cucumber

1 can cream of chicken soup

3/4 c. milk

1 c. sour cream

Celery salt

Cayenne pepper

Curry powder

Blend cucumber, peeled and cut into chunks, cream of chicken soup, milk and sour cream in blender until smooth. Season to taste with celery salt, cayenne pepper and a dash of curry powder. Serve chilled and garnish with chopped chives. Serves 4.

*Chilled Cucumber Soup

3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber

1 1/2 cups plain yogurt

1/4 cup sour cream

1/2 teaspoon English-style dry mustard, or to taste

Salt and pepper

1/4 cup chopped fresh dill

Fresh lemon juice, to taste

Cucumber slices, dill sprigs, for garnish

In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup until ready to eat. Before serving, stir in finely diced cucumber, dill and lemon juice. Garnish soup with cucumber slices, and dill sprigs.

*

ICED CUCUMBER SOUP

In a saucepan put 3 cucumbers, peeled and thinly sliced, 1/2 cup chopped green onions, 1/2 teaspoon salt and a sprinkling of pepper. Add 1 cup water, bring the liquid to a boil, and simmer it until the cucumbers are soft. Stir in 2 tablespoons flour, mixed to a smooth paste with a little cold water, and 2 cups chicken stock. Stir the soup until it comes to a boil, and simmer it for 10 minutes. Add a pinch of cayenne and more salt if needed and strain the soup through a fine sieve, pressing through as much as the vegetable pulp as possible. Add 1 tablespoon chopped chervil and stir the soup over ice until it is cold. Stir in 1/2 cup heavy cream and chill until ready to serve. Garnish each serving with a thin slice of scored cucumber.

*Chilled Avocado Cucumber Soup

1/2 medium cucumber

1 ripe small California avocado

1 scallion

1 garlic clove

2 tablespoons fresh coriander leaves

2 tablespoons fresh lemon juice

1/2 cup plain yogurt

1/2 cup cold water

1/2 cup ice cubes

Garnish:

2 fresh coriander sprigs

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender puree all ingredients until smooth and season with salt and pepper.

Serve soup garnished with coriander.

*Cucumber Soup with Wasabi-Avocado Cream

3 English cucumbers (3 1/2 pound total), peeled and sliced

1/2 cup cold water

2 to 3 tablespoons seasoned rice wine vinegar

2 teaspoons kosher salt, plus 1 teaspoon

1 ripe California avocado, peeled and pitted

1/2 tablespoon fresh lime juice

1 (8-ounce) container plain yogurt

1 teaspoon wasabi paste (or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water)

2 tablespoons finely chopped fresh chives

Freshly ground white pepper

1 1/2 cups ice cubes

Garnish: finely chopped fresh chives

Puree cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.

Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper, to taste.

Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.

Cooks' note: Soup (before blending with ice) and avocado cream can be made 1 day ahead and kept, separately, chilled and covered.

ENJOY :-)

Answer 2

Cucumber Soup:  Q-Spec Recipe

Sweat onion, celery, and cucumber in butter until almost tender (no colour - med/low heat), 3-5 minutes.  add flour, stir well to make a roux, cook for a few minutes but do not brown (control the heat).  add Vegetable stock slowly beating with a whip constently.  Make sure that the stock is smoothyly and completely incorporated before adding more,  Make a Sachet containing Thyme, Bay leaves, parsley stems, crushed peppercorns, and add to the pot.

Season with a little curry powder or ground cumin if you like it. (a great flavour combination: cucumber and curry).  Simmer until all ingredients are tender.   remove sachet and puree in a food mill (or blender, or with immersion blender etc..) and/or strain through a fine strainer pressing against solids to extract the maximum liquid.  Add scalded cream (almost but not quite boiled) until desired consistency is reached.  Taste and adjust seasoning (salt and white ground pepper).  REMEMBER: when the soup is chilled for service the flavours will tasted more muted, when serving cold ALWAYS over season/flavour.

Adjust seasonings (salt and ground white pepper), chill soup.

Serve with cucumber garnish.

Answer 3

Cucumber Yogurt Soup

http://www.cherskitchen.com/recipes/soup...

Answer 4

http://www.cooks.com/rec/view/0,1748,145...

yum :D