Chilled Cucumber Soup 1


Combine onion, garlic, mint (or dill) and 1/2 c buttermilk in blender and puree thoroughly (don't want large chunks of either). Pour into large container. Coarsely puree the remaining ingredients together in several batches, dividing the buttermilk and yogurt to provide enough liquid for each batch. Add to the onion mixture. Taste for seasoning and adjust salt, pepper, or more lemon juice.

Refrigerate for at least 2 hours before serving. Keeps for several days. Serving suggestions: Garnish with mint leaves or dill sprigs, a dollop of sour cream, freshly toasted french bread croutons (rub cut garlic clove over crust, thinly slice bread, brush with olive oil and toast till lightly brown).

From: porter_c@a1.tch.harvard.edu (Christine)


Chilled Cucumber Soup 2

Reserve 1/2 of a cucumber for garnish. Saute onion, 4 1/2 cucumbers, bay leaves and peppercorns in butter in a Dutch oven until cucumber is tender and onion is transparent. Reduce heat to low; gradually stir in flour. Cook for 1 minute, stirring constantly. Add broth and cook over medioum heat, stirring constantly, until mixture comes to a boil. Reduce heat; cover and simmer mixture 30 minutes.

Press cucumber mixture through a sieve into a large bowl; discard seeds and pulp. Pour half of cucumber mixture into container of electric blender; process 30 seconds on medium speed, and pour into a large bowl. Process remaining half of cucumber mixture and pour into bowl. Cover and chill 4 to 6 hours, stirring occasionally.

Stir whipping cream and lemon juice into soup just before serving. Float cucumber slices on top. Yield 6 - 8 Servings.

From: Ann Sanders


Chilled Cucumber Soup 3


Combine soup, milk, cucumber, green pepper, olives, and hot sauce in container of electric blender; process 2 minutes. Add sour cream and lemon juice; stir well. Chill at least 4 hours. Garnish with cucumber slices, if desired. Yield: approx. 5 cups.

From: Ann Sanders


Chilled Cucumber Soup 4

Cut the onions into fine slices. Heat the oil in a pot, put the onions into the pot and steam until the onions become light brown. Add stock and white wine, season with salt and pepper. Let simmer for about 15 min.

Meanwhile, finely chop cucumbers, parsley and celery leaves. Then melt the butter in an saucepan and cook the flour over medium heat for some minutes, constantly stirring. Add the chopped cucumbers, parsley and celery leaves; reduce to low heat and allow to simmer until the cucumbers are tender (takes about 7 to 9 minutes). Add the content of the saucepan to the onion soup and let simmer for another 15 minutes.

Cool. Put the cooled soup into a food processor, add the cream and chill well. Garnish with chopped cucumber and one slice of lemon.

From: Ronjon (rmsarcar@HRZ.Uni-Bielefeld.DE)


Chilled Cucumber Soup 5

Place yogurt in strainer lined with cheesecloth. Leave overnight to drain in refrigerator.

Wipe cucumbers. Peel if they are waxed (deep green shiny skin on a cucumber shows it has been waxed). Halve lengthwise. Scoop out seeds. Slice. Sprinkle with salt. Leave 30 minutes to draw out juices. Drain. Rinse thoroughly.

Puree cucumbers, a little at a time, in blender or food processor with walnuts, garlic, vinegar and yogurt. Puree briefly or more thoroughly depending on whether you desire coarse or fine-textured soup.

Place puree in bowl. Stir in 3 tablespoons chives and olive oil. Taste to adjust for seasonings. Cover and chill at least 3 hours or up to 24 hours. Thin soup with ice water to consistency preferred. Serve very cold, adding ice cube to each bowl. Top with remaining chives. Makes 10 servings.

From: Los Angeles Times, 6/18/87 via christi@meaddata.com (Christi Wilson)


Chilled Cucumber Soup 6

Heat the butter in a saucepan and add the onions and garlic. Cook, stirring over medium heat, until wilted; do not brown. Add the sliced cucumbers, curry powder, chicken stock, salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Put the mixture in a food processor and pulse to blend to a fine texture. Pour the mixture into a bowl. Chill thoroughly.

Stir in the yogurt, cucumber cubes and mint. Blend well and serve in a chilled bowl.

From: Chicago Tribune, 9/4/1988 via christi@meaddata.com (Christi Wilson)


Chilled Cucumber Soup 7

Pare and seed cucumbers, and slice them into a saucepan. Add water, onion, salt and pepper. Cook until cucumbers are soft. Put them through a fine strainer or an electric blender until smooth.

Stir 1/2 cup of the stock with the flour until smooth. Add paste to remaining stock and stir until smooth. Add cucumber puree and bay leaf or cloves. Stir soup over low heat and simmer for 2 minutes. Strain and chill in a covered jar.

Just before serving, stir in cream and herbs. Serve cold.

From: The Joy of Cooking by Rombauer and Becker


Chilled Cucumber Soup 8

Combine all ingredients in a saucepan and heat slowly until very hot and the cucumbers are partially cooked (about 10 minutes). Puree in a blender and refrigerate, covered, until chilled. Before serving, stir in cream.

From: The Joy of Cooking by Rombauer and Becker


Chilled Cucumber Soup 9

Roughly dice a washed medium cucumber (don't bother to peel and seed it), add a stick of finely sliced celery and two finely chopped shallots; sautée over a medium heat in a tablespoon of butter for about 10 minutes. Add two teaspoons of plain flour, stir in and cook for about a minute, then slowly add a mug (10 oz) chicken stock, stirring until slightly thickened. Season as required - I used salt and Tabasco.

Simmer gently for 30 minutes then allow to cool before puréeing in a blender. Chill until ready to use. Into two soup bowls, share out one quarter of a peeled, seeded and grated cucumber and two teaspoons freshly chopped mint then pour chilled soup onto mixture, folding it gently together with a spoon. Add a swirl of cream or natural yoghurt and enjoy!

From: Janet Harvey back to the Cucumber Recipe File!