Best 8 Chilled Cucumber Soup With Warm Salmon Recipes

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If you're looking for a light and refreshing summer dish that's also packed with flavor, chilled cucumber soup with warm salmon is the perfect option. This elegant soup combines the cool, crisp taste of cucumbers with the rich, smoky flavor of salmon, creating a dish that's both refreshing and satisfying. Whether you're serving it as a starter or a main course, this chilled cucumber soup with warm salmon is sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

CHILLED CUCUMBER SOUP WITH SMOKED SALMON AND DILL



Chilled Cucumber Soup with Smoked Salmon and Dill image

Categories     Soup/Stew     Dairy     Fish     Herb     Vegetable     Freeze/Chill     Sauté     Salmon     Cucumber     Summer     Chill     Dill     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

EASY COLD CUCUMBER SOUP



Easy Cold Cucumber Soup image

Easy cold soup for a hot day!

Provided by lreddy

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

Time 1h15m

Yield 4

Number Of Ingredients 7

2 large cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

Steps:

  • Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional

Steps:

  • Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.

Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

CHILLED SALMON WITH CUCUMBER-DILL SAUCE



Chilled Salmon with Cucumber-Dill Sauce image

A friend from Boston shared this traditional New England dish. It's a refreshing hot-weather meal and a nice change of pace from heavy, cookout food. -Sheri Sidwell, Alton, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups water
1 cup white wine or chicken broth
4 green onions, sliced
10 whole peppercorns
4 salmon fillets (5 ounces each)
DILL SAUCE:
1/2 cup reduced-fat sour cream
1/4 cup chopped peeled cucumber
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
2 teaspoons prepared horseradish
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork., With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 316 calories, Fat 18g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 186mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

CHILLED CUCUMBER-DILL SOUP



Chilled Cucumber-Dill Soup image

Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.

Provided by Cheryl

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

Time 4h30m

Yield 6

Number Of Ingredients 12

4 large cucumbers - peeled, seeded, and cubed, divided
½ cup finely chopped yellow onion, divided
½ cup finely chopped celery, divided
½ cup grated carrots, divided
4 medium jalapeno peppers, seeded and finely chopped
¼ cup Greek yogurt
¼ cup sour cream
2 teaspoons white sugar
1 teaspoon garlic powder
1 teaspoon dried dill weed
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

  • Set 1/4 cup of cubed cucumber aside.
  • Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
  • Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
  • Place into the refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 12.8 g, Cholesterol 6.1 mg, Fat 3.2 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 419.1 mg, Sugar 6.6 g

CHILLED CUCUMBER SOUP WITH WARM SALMON



Chilled Cucumber Soup With Warm Salmon image

Provided by Richard Sax

Categories     appetizer, side dish

Time 2h25m

Yield Four servings

Number Of Ingredients 7

2 medium-sized cucumbers
8 ounces plain low-fat yogurt
2 or 3 sprigs fresh dill, plus more for garnish
1/4 cup heavy cream
Salt and cayenne pepper
Olive oil, as needed
6 ounces salmon fillet, skin removed, cut into 12 thin 1-inch squares

Steps:

  • Peel the cucumbers, halve them lengthwise and scrape out the seeds with a teaspoon, reserving seeds. Cut up the cucumbers, setting aside a one-and-one-half-inch length for garnish if desired, and place in a food processor with the yogurt and dill. Puree until smooth. Transfer the puree to a mixing bowl; whisk in the cream. Place the reserved cucumber seeds in the food processor and process briefly. Strain the liquid from the seeds into the puree (this adds more cucumber flavor); discard the seeds. Season the soup with salt and cayenne; cover and chill at least two hours.
  • At serving time, cut the reserved cucumber into quarter-inch cubes; salt lightly and set aside. Heat a thin film of olive oil in a heavy skillet, preferably nonstick. Pat the squares of salmon dry; season lightly with salt, if desired. Add the salmon to the skillet and saute quickly over medium heat, turning once, until lightly golden, about two minutes total. Place three pieces of salmon in each soup bowl; place diced cucumber and a sprig of dill in the center. Pour the cold soup gently over the warm salmon and serve immediately.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 15 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 552 milligrams, Sugar 6 grams

CHILLED CREAM OF CUCUMBER SOUP



Chilled Cream of Cucumber Soup image

I have to be honest here. I really dislike cucumbers and dill and I have never tried this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it seemed to be fine. Cook time is chill time.

Provided by Annacia

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 cucumbers, peeled and seeded
1/2 cup buttermilk, chilled
1/2 cup nonfat sour cream, chilled
2 1/2 teaspoons white vinegar
1 teaspoon olive oil
1/2 teaspoon dried dill, crumbled

Steps:

  • Coarsely purée cucumbers in a blender or food processor.
  • Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
  • Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.

Nutrition Facts : Calories 149.7, Fat 4, SaturatedFat 1.3, Cholesterol 8.2, Sodium 117.3, Carbohydrate 23.7, Fiber 1.5, Sugar 12.6, Protein 7

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

Tips:

  • For the best flavor, use ripe, in-season cucumbers.
  • If you don't have a blender, you can grate the cucumbers and then puree them in a food processor.
  • For a smoother soup, strain the mixture through a fine-mesh sieve before serving.
  • Garnish the soup with fresh herbs, such as dill, chives, or mint.
  • Serve the soup chilled or at room temperature.
  • For a heartier soup, add some cooked quinoa, rice, or beans.
  • For a more flavorful soup, add some grated ginger or garlic.
  • For a spicy soup, add some chopped chili peppers.
  • For a creamy soup, add some sour cream or Greek yogurt.
  • For a vegan soup, omit the salmon and add some roasted vegetables, such as zucchini, squash, or bell peppers.

Conclusion:

Chilled cucumber soup with warm salmon is a refreshing and flavorful dish that is perfect for a summer meal. It is also a great way to use up leftover salmon. The soup is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying soup that will be enjoyed by everyone at the table.

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