Best 7 Chilled Cucumber Soup With Mint Leaves Recipes

CHILLED CUCUMBER MINT SOUP

Steps:

• Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
• Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
• Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.

MINT CUCUMBER SOUP

Steps:

• Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
• Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
• Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

CHILLED CUCUMBER SOUP WITH MINT LEAVES

Steps:

• Place all ingredients except garnish in a blender. Puree until smooth. Season with salt. Ladle into serving bowls. Garnish with rose petals.

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

CHILLED CUCUMBER SOUP

Steps:

• Wash the coriander thoroughly.
• Chop the leaves and the stalks and keep aside.
• Add the peeled and chopped onions and the peeled, seeded and sliced cucumbers with the coriander into a blender and mix well till everything is finely chopped.
• In a bowl mix the yoghurt with the Tabasco and the salt and freshly ground black pepper to your taste.
• If you want the spice to be a little less then hold back on the Tabasco adding just 4-5 drops, for a stronger flavour add in more Tabasco.
• Whisk the stock and the cucumber mixture into the yoghurt well.
• Cover and refrigerate for 2-3 hours allowing it to chill.
• For best effect, chill the bowls you want to serve the cucumber soup in and pour the chilled soup into them, when you are ready to serve.
• This can be garnished with a dollop of yoghurt and a few coriander leaves.

COLD CUCUMBER SOUP WITH MINT

Steps:

• In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
• In a blender purée cucumber and mint with buttermilk and salt to taste until smooth. Add purée to sour cream mixture in a stream, whisking.
• Divide soup between 2 chilled bowls.

CHILLED CUCUMBER MINT SOUP

Steps:

• Grate cucumbers and squeeze out excess water. Place in a bowl. Add other ingredients, except hot pepper and chill at least 2 hours. The vinegar will turn the milk into buttermilk and the flavors will blend.
• Just before serving, process in blender until smooth. Add hot pepper to suit your tastes, or omit entirely for an authentic Middle Eastern flavour.