Fresh cucumber soup. Cold soup from fresh cucumbers: recipe with photos How to prepare soup from fresh cucumbers
Before the winter time has come to use canned cucumbers, I suggest you try to prepare .
Cucumber is a very ancient cultivated plant. It most likely originates from Northwestern India. Cucumbers originally came to Russia from Byzantium.
The wide distribution of cucumber is explained by the high taste qualities of the fruit. Cucumbers are approximately 97% water and are low in carbohydrates and protein. At the same time, they are quite rich in potassium, which helps remove water from the body and facilitates the functioning of the heart and kidneys. Cucumber fruits contain a lot of iron, calcium, phosphorus, and also contain sulfur, magnesium, sodium, silicon, chlorine and a number of trace elements. The presence of an enzyme in cucumbers that is similar in action to insulin increases their value as a dietary product. Cucumber fruits also contain various vitamins. The characteristic smell of cucumber fruits is explained by the presence of essential oil in them.
In terms of calorie content, cucumber fruits are inferior to most vegetable plants, but they have high not only taste, but also dietary qualities.
Cucumbers are used mainly fresh in the summer. If at the beginning of the season we are happy to eat fresh cucumbers at the table, then by autumn they are already somewhat boring and we want something new. So, let's prepare cucumber soup.
Ingredients
- 6 medium sized fresh cucumbers
- 6 carrots
- 1 onion
- 1 sweet pepper
- 1 large tomato
- bunch of parsley
- bunch of dill
- 4 cloves garlic
Wash fresh cucumbers and cut off ends. Wash and peel the carrots. Peel the onion and garlic. You can also use fresh whole garlic bulbs. Wash the tomato, dill, parsley, wash and peel the sweet pepper.
Grate fresh cucumbers and carrots on a coarse grater. Chop the onion quite coarsely. Finely chop the tomatoes, sweet peppers, dill and parsley.
Fry the onion in a frying pan with a small amount of vegetable oil until slightly golden brown.
Add grated carrots to the pan and continue to fry, stirring with a spatula, for about five minutes.
Add the chopped tomato to the pan and fry for about 10 minutes.
Place all the vegetables from the frying pan into the pan, add water, and put on fire. Add dill and parsley to the pan. Cook until done.
If you want to get a dietary vegetable soup with fresh cucumbers and a small amount of calories, then do not add potatoes, salt the soup to taste.
If you want to prepare a more nutritious and satisfying soup with cucumbers, you can add 1 or 2 chopped potatoes and 2 cubes of chicken, mushroom or meat broth to the pan, but do not add salt, as the cubes contain salt.
You can also prepare vegetable soup with fresh cucumbers in meat broth, and when serving, add a spoonful of sour cream to the plate.
The resulting very tasty and useful both for the stomach and the body as a whole, and for creating a light and good mood.
Bon appetit!
Few people know that fresh cucumbers can become the basis of a tasty and appetizing first course. We offer a recipe for an original cold puree soup made from cucumbers with avocado, and we will also tell you how to prepare a delicious pickle soup using fresh, not salted vegetables. Despite the unconventional preparation, both dishes turn out harmonious and balanced.
If desired, by excluding cream from the first recipe and replacing melted butter with vegetable oil in the second, you can consider the dishes meatless or vegetarian.
Cold puree soup from fresh cucumbers - recipe
Ingredients:
- fresh cucumbers – 450 g;
- salad onion – 25 g;
- green basil – 3 sprigs;
- olive oil – 20 ml;
- medium-sized avocado – 0.5 pcs.;
- heavy cream (homemade) – 15 g;
- freshly ground black pepper – 1 pinch;
- coarse rock salt - 1 pinch.
Preparation
Making cold soup is extremely easy. It is enough to wash the cucumbers, cut them into pieces, put them in a blender container along with basil sprigs, olive oil and salad onions and grind everything to a puree. Immediately season the mixture to taste with coarse rock salt and ground pepper and immediately pour into plates. For an impressive presentation, you can first pour the soup into a tureen.
Now let's prepare an addition to this avocado soup. First, we peel the fruit, then cut it into two parts and remove the seed. Grind the fruit pulp with the sour cream in a blender until pureed.
When serving in a bowl of cucumber soup, place a spoonful of avocado puree on top and complement the composition with a basil leaf.
Hot soup rassolnik from fresh cucumbers and tomatoes with pearl barley
Ingredients:
- fresh cucumbers – 450 g;
- pearl barley – 110 g;
- filtered water or broth – 2 l;
- onion – 85 g;
- carrots – 125 g;
- sweet bell pepper – 220 pcs.;
- fresh tomatoes – 230 g;
- melted butter – 60 g;
- turmeric – 1 pinch;
- ground – 1 pinch;
- oregano – 1 pinch;
- ground sweet paprika – 2 pinches;
- medium sized bay leaves – 2 pcs.;
- freshly ground black pepper;
- coarse rock salt;
- granulated sugar;
- parsley and dill (greens).
Preparation
Pickle soup from fresh cucumbers and tomatoes can be prepared using either meat or vegetable broth, or even just water. In any case, it will turn out tasty, aromatic and appetizing. We first set the pearl barley to boil, rinsing it and filling it with water. For quick cooking, it is advisable to pre-soak the cereal overnight. We also cook the broth in advance or just boil water. At this time, prepare the vegetables. First, cut the cucumbers into strips or grate them on a coarse grater. Then we peel and chop the potatoes into small pieces.
Finely chop the peeled onion and fry it in melted butter for three minutes. Now add the sweet peppers and carrots cut into strips and fry the ingredients until slightly softened. During the frying process, add herbs and spices, namely, add turmeric, paprika, nutmeg, and oregano. Once the vegetables are cooked in the pan, add finely chopped fresh tomatoes.
Place chopped cucumbers into boiling water, cook for ten minutes, add potatoes and after boiling again, add the fried vegetables from the frying pan and the prepared barley into the soup. After about five minutes of moderate boiling, add salt, sugar, lemon juice, bay leaves, pepper to the dish to taste and cook for another couple of minutes. You can also add peeled and chopped garlic cloves to the soup at the end of cooking for flavor.
When serving, add rassolnik soup with fresh parsley and dill.
Cucumbers, along with other vegetables growing in your garden, are very beneficial for the body, thanks to vitamins and a high content of beneficial microelements. Moreover, the most useful are fresh fruits picked from the garden, without heat treatment. And many people believe that cucumbers in this form can only be used in salads.
Fresh cucumber soup will add variety to your summer table. The dish is original and tasty and is present in many national cuisines in cold form, based on kefir or yogurt. As a rule, other vegetables or cereals are added.
Recipe No. 1: Cold fresh cucumber soup with yogurt
Ingredients:
- 3 cucumbers;
- 500 grams of natural yogurt;
- 1 clove of garlic;
- 3 tablespoons olive oil;
- dill;
- pepper, salt;
- mint for decoration.
Peel the cucumbers and chop them coarsely, chop the garlic. Place cucumbers, yogurt, garlic in a blender, then add olive oil, salt and pepper. Grind all ingredients until smooth puree. Before serving, sprinkle the soup with chopped dill and garnish with mint.
Recipe No. 2: Fresh cucumber soup with chicken
![](https://i0.wp.com/owoman.ru/assets/images/dieta/ogurechnyj_sup_s_kuricej.jpg)
Ingredients:
- 2 cucumbers;
- 3 tablespoons soy sauce;
- 1 red hot pepper;
- 1 teaspoon brown sugar;
- 2 tablespoons sesame oil;
- 3 stalks of green onions;
- 1 clove of garlic;
- 500 grams of chicken wings;
- 2 tablespoons rice vinegar;
- salt.
Chicken wings need to be washed, brought to a boil, remove the foam and then cook for an hour. Wash vegetables and herbs. Cut the cucumbers into thin slices. Chop the garlic, green onions and hot peppers. Fry the garlic, white part of the onion and pepper in heated sesame oil and place them on the cucumbers. Mix vinegar with sugar, salt and soy sauce, add to cucumbers, then cover and leave for 3 hours. Heat the broth, add to the cucumbers, sprinkle with green onions and pour the soup into bowls.
Recipe No. 3: Fresh cucumber soup with kefir
![](https://i0.wp.com/owoman.ru/assets/images/dieta/ogurechnyj_sup_s_kefirom.jpg)
Ingredients:
- cucumbers - 3 pcs;
- dill - a bunch;
- garlic - a couple of cloves;
- yogurt or kefir - 1 l;
- salt - to taste;
- olive oil - 2 tsp.
Wash the cucumbers, peel and chop as finely as possible. Chop a bunch of dill and a little garlic. Place all this in a bowl, sprinkle with a pinch of salt, and if desired, you can add a little black pepper. Now pour kefir or yogurt into the bowl with the ingredients, stir, add vegetable oil, stir again. Summer soup is ready!
Recipe No. 4: Cold soup of fresh cucumbers with mint
![](https://i0.wp.com/owoman.ru/assets/images/dieta/ogurechnyj_sup_s_myatoj.jpg)
Ingredients:
- cucumbers - 4 pcs;
- mint - a couple of leaves;
- dill, parsley - a bunch;
- lemon - 1/3 pcs;
- salt, sugar - to taste.
Grind the mint and herbs with a little water, cut the cucumbers, squeeze lemon into the mixture, add sugar and salt. Be sure to keep the dish in the refrigerator for at least an hour. You can serve cucumber soup to the table!
Recipe No. 5: Greek fresh cucumber soup with nuts
![](https://i0.wp.com/owoman.ru/assets/images/dieta/ogurechnyj_sup_s_orekhami.jpg)
Ingredients:
- cucumbers - 5 pcs;
- yogurt (Greek) - 300 ml;
- garlic - a couple of cloves;
- olive oil - 2 tbsp. l;
- walnuts - 100 g;
- salt;
- black pepper;
- greenery.
Peel the cucumbers, grate them on a coarse grater, add garlic (after chopping it), salt and pepper it all, add herbs, butter, pour in yogurt, add water, leave in the refrigerator for 3 hours. When serving the soup, sprinkle with grated walnuts. Add a boiled egg as decoration.
Recipe No. 6: Fresh cucumber soup with cream cheese
![](https://i1.wp.com/owoman.ru/assets/images/dieta/ogurechnyj_sup_pyure.jpg)
Ingredients:
- cucumbers - 6 pcs;
- any cream cheese - 400 gr;
- cream 10% - 200 ml;
- garlic - 2-3 cloves;
- dill - a bunch;
- salt - to taste.
Peel the cucumbers, roughly chop and place in a bowl along with the garlic and dill. Blend it all using an immersion blender. Add cheese, cream and a pinch of salt. Stir if the mixture is too thick - add more cream. Place the soup in the refrigerator for an hour.
Recipe No. 7: Cold puree soup from fresh cucumbers in broth
![](https://i1.wp.com/owoman.ru/assets/images/dieta/ogurechnyj_sup_pyure1.jpg)
Ingredients:
- 500 ml meat broth;
- 3 tbsp. l. olive oil;
- 1 onion, chopped;
- 250 g cucumbers, chopped;
- 250 g potatoes, diced;
- 25 g lettuce, chopped;
- 6 fresh mint leaves, plus for serving;
- 50 ml heavy cream;
- salt and pepper.
How to make cucumber soup - instructions:
Bring the broth to a boil. In another saucepan, heat the olive oil, add the onion and cook over low heat, stirring occasionally, for 5 minutes until the onion softens. Add cucumbers, potatoes, lettuce, mint and simmer for another 5 minutes. Add salt and pepper to taste, transfer to hot broth and cook for about 15 minutes.
Pour the contents into a food processor, puree it, pour it into the pan and reheat. Pour in the cream, simmer for another 5 minutes. Remove the finished soup from the heat, cool to room temperature, and then put it in the refrigerator for several hours. Before serving, pour the dish into a tureen and garnish with mint leaves.
Video with a recipe for making fresh cucumber soup
Cold cucumber soup is a godsend for hot days. Made with yogurt and kefir, with the addition of aromatic spices and fresh herbs, the soup does not require cooking, has a delicious spicy taste and a thick, silky texture. Light, nutritious and pleasantly refreshing, cold cucumber soup is an excellent alternative to hot first courses that can be prepared in a few minutes. Try it!
Prepare the ingredients according to the list.
Peel the cucumbers and remove the seeds.
Set aside 2-3 cucumbers for a while and use to serve the dish, and cut the remaining cucumbers into small pieces.
Place the cucumber slices in a blender bowl. Add fresh herbs: 2-3 sprigs of mint or basil, dill and green onions.
Add the juice of a quarter of a lemon, chopped garlic cloves, a little ground black pepper and salt.
Add yogurt and kefir. The amount of kefir can be used to regulate the thickness of the dish. I add 300 ml of thick yogurt and 400 ml of kefir - it turns out to be a medium-thick soup. To make the soup thicker, you can add less kefir or completely eliminate kefir and increase the amount of yogurt.
Beat the ingredients for a few minutes until smooth. Taste the mixture and add a little more pepper, salt or lemon juice to taste if necessary.
Place the soup in the refrigerator for 1 hour to steep and cool completely.
To serve, add 1-2 cucumbers, cut into small pieces, to each plate. Pour in the soup, add a pinch of fresh herbs and a little vegetable oil.
Cold cucumber soup is ready. Bon appetit!
Cucumber soup is most often prepared in the summer. It is served cold and seasoned with any fermented milk product. In this article we will look at several recipes for preparing this wonderful dish, which is prepared quickly and easily.
Bulgarian soup tarator
This is the name of the dish we’ll talk about. We first heard about cucumber soup in Bulgaria. It tastes very much like okroshka. However, it does not include sausage, and the soup is called dietary, since thanks to it you can easily lose weight.
Many housewives experiment and add their favorite ingredients. If you don’t want diet cucumber soup, you can add meat, sausage and other products that are more accessible to you.
Today there are many types of this dish, which is served not only cold, but also hot. You can diversify the taste with avocado, prunes, dried apricots, lemon, etc. However, let's talk about everything in order.
Classic cucumber soup recipe
Preparing this dish will not take much time, but you will be able to diversify your menu.
After all, housewives have to think every day about how to please their family. To prepare cold cucumber soup, you need the following ingredients:
- Cucumbers - 0.5 kg.
- Kefir - 500 ml.
- Walnuts - 100 gr.
- Dill - a small bunch.
Sometimes this dish is prepared in winter. Then add pickles and serve it hot.
Cucumber soup with kefir has a fresh and original taste. First, grind the nuts in a blender and chop the garlic very finely. Combine these two ingredients, mix well and crush a little with a rolling pin so that the garlic releases its juice. It is this that gives an unforgettable aroma to the dish.
Then wash the cucumbers well and cut them into thin slices, and then cut them into strips. If the skin is hard, cut it off. Place the cucumbers cut into strips in a container and lightly salt them to release the juice.
Place the dill in cold water and let it sit for a few minutes. Then pour boiling water over it and chop finely. If you wish, you can add other greens that your family loves.
When the cucumbers have released their juice, then you can combine all of the above ingredients in one container. Pour kefir in there and put it in the refrigerator for 30 minutes to cool completely. Now you can serve it in portioned plates.
With added tomatoes
Many housewives love to experiment in the kitchen. Therefore, culinary experts advise adding tomatoes to cucumber soup. Prepare the dish as described above, only add finely chopped tomatoes to the cucumbers.
The soup will turn out to be a delicate pinkish or red hue, and the taste and aroma will be unforgettable. It all depends on the number of tomatoes.
There is another way to add tomatoes. Rub them on a grater to prevent the skin from getting into the soup, and add tomato juice at the very end. Stir the liquid and put it in the refrigerator. Let the soup cool for 30-40 minutes. Then you can serve.
Cream soup
This dish is also served cold. To prepare it, take 0.5 kg of cucumbers and a bunch of dill. You can cut them arbitrarily. That is, the way you like it, because for puree soup, cutting is completely unimportant.
Combine kefir and sour cream (2 cups each). Add 2 tbsp to the same container. l. wine vinegar and the same amount of olive oil. Mix everything well. Salt, pepper and add cucumbers and dill.
When all the products are combined, blend them with a blender until smooth. The result will be cucumber soup, which should be placed in the refrigerator before serving. Pour it into portioned plates, garnish with herbs or lemon slices. The result will be a dish that is not only tasty, but also beautiful.
Cucumber soup with chicken broth
As mentioned above, this dish can be served not only cold, but also hot. It is best cooked with chicken broth. The soup turns out to be very nutritious, tasty, original and beautiful.
To prepare it, you first need to prepare chicken broth, about one liter. Then peel 0.5 kg of cucumbers and cut into small cubes. Place them in boiling broth, boil for two minutes, add finely chopped dill, boil for another minute. Cool and puree the whole mass with a blender.
Pour the cucumber puree soup back into the pan, bring to a boil, add salt and pepper to taste, and simmer for no more than one minute. Turn off and serve hot. Be sure to add 1 tsp. butter. You can decorate the dish with fresh herbs. For example, dill or cilantro.
In the article we looked at how cucumber soup is prepared. The recipe for each dish is simple and accessible to the housewife. However, taste is not everything. We must not forget about the appearance of the dish. After all, if it’s not very beautiful, then you won’t even want to try it.
Presentation is very important in a kitchen. Therefore, culinary experts advise decorating cucumber soup with brightly colored foods. This could be radishes, a variety of greens, fresh peas, corn, crab sticks, pineapple. You can also decorate plates with portions, for example, with slices of lemon or orange.
The recipe contains approximate proportions. It all depends on how thin or thick the soup you need. Therefore, if you need thickness, pour less kefir and add more cucumbers.
Ideal for soup. Fry the bread or loaf in olive oil or butter until golden brown. Then rub them with garlic, cool and serve. Croutons will be softer if you soak them in milk before frying.
If the soup is made with kefir, then before serving you can add one tablespoon of sour cream to the plates. The taste will be more delicate and refined. Experiment, cook from the heart, and each of your dishes will not only have a presentable appearance, but also an excellent taste.