In green gazpacho, which is quite a lot of recipes, tomatoes are not used at all. The composition of this fragrant cold soup includes spicy greens, cucumbers, Green pepper, petiole celery leaf lettuce and other green vegetables in various combinations and proportions.

Ingredients:
- fresh cucumbers- 4 things;
- parsley - a large bunch;
- natural yogurt or thick kefir - 0.5 cups;
- dill - a few branches;
- basil - a few branches;
- apple cider vinegar (can be substituted lemon juice) - 1 tbsp. l;
- ice water - 0.5 cups;
- olive oil - 3 tbsp. l;
- salt - to taste;
- garlic - 4-5 small cloves;
- ground black pepper - a third of a teaspoon;
- stale white bread - 2 slices.

Cooking

Cut off the crusts from the slices of yesterday's white loaf. If the loaf is fresh, dry the slices in a toaster or oven.




Pour ice water over the bread, leave for 2-3 minutes.




Peel cucumbers for green gazpacho, cut into small pieces. In general, cucumbers are an excellent vegetable for cooking summer first courses, so we advise you to cook cold summer cucumber soup




Wash the greens, separate the leaves from the branches. Finely chop all the greens.




Squeeze the bread lightly, transfer to a blender. Add peeled garlic to bread and pour in a spoonful of vinegar. Opponents of vinegar can replace it with freshly squeezed lemon juice.



Grind everything into a bowl.




Put the cucumbers on the ground bread. At high speed, grind the cucumbers with a blender until almost homogeneous.




Add all the greens to the cucumbers. In addition to the herbs and greens indicated in the recipe for green gazpacho with cucumbers, you can put cilantro, green lettuce leaves, and other garden greens in green gazpacho. Season to taste with salt and ground pepper.




Pour in the olive oil and chilled unflavoured natural yoghurt. Dairy products are needed in order to slightly dilute the cucumber gazpacho and soften the taste. What to add - yogurt or thick kefir - the choice is yours.




Once again, thoroughly beat everything with a blender until a homogeneous consistency. You can add more or less yogurt - depending on how thick the gazpacho you want to get. If you follow the recipe, then the green cucumber gazpacho will turn out to be puree-like, rather thick, like puree soup.




In order for gazpacho to develop its taste, it must be kept in the refrigerator for at least 2 hours and then served in small deep bowls or in cups.



Dried croutons and fresh herbs are served with green cucumber gazpacho.

Refrigerator with sorrel and cucumbers

A refrigerator with sorrel is neither okroshka nor green borscht, but rather something in between. It's getting ready summer dish on a cold broth from sorrel, to which everything is added the same as in okroshka - radish, cucumber, potatoes, a lot of greens, eggs, meat products(this ingredient is optional). There are no less recipes for holodnik than okroshka recipes - it is also in Lithuanian cuisine, and in Polish, and in Belarusian, and it is cooked not only on sorrel broth, but also on beetroot. The refrigerator is filled with good homemade sour cream, and in a light diet option, yogurt is added. Traditionally, holodnik is served without bread, with warm boiled potatoes, but this is also variable, so bread is not excluded. Grain or bran bread on the table will come in handy.

Ingredients:
- fresh sorrel - a large bunch;
- fresh cucumbers - 2 pcs;
- radish - 10-12 pcs;
- green onion - a small bunch;
- water - 2 liters;
- fresh dill - 1 bunch;
- eggs - 2-3 pieces;
- boiled potatoes - a few tubers;
- salt - to taste;
- homemade sour cream- for submission.

Cooking

Finely chop the sorrel according to the cold recipe, as for green borscht. Pour 2 liters of cold water into the pan, salt the water a little. As soon as the water boils, put the chopped sorrel into it. From now on, count down 3 minutes and turn off the heat.


Cool the finished broth with sorrel until room temperature. Then transfer to the refrigerator. While the broth for the refrigerator with sorrel is cooling down, you will have time to chop all the vegetables and even boil the potatoes.




The first thing to do is to put the potatoes to boil. It can be taken in any quantity - either just in the fridge or even with such a calculation to serve potatoes instead of bread. In the dietary version of the refrigerator, potatoes are excluded. Peel the potatoes, put in boiling water, salt. Cook until done. Wash vegetables. finely chop green onion.




Cut off the tips and tails of the cucumbers. Cut the cucumbers in half lengthwise, then cut as you like - cubes or slices.




Hard boil the eggs. Cut into small cubes.




Boiled potatoes cool. Cut into cubes. As an option, you can crush part of the potatoes with a crush (like a crush) to make the colder thicker. Cut the rest of the potatoes.




Cut the radish into cubes or slices.




Finely chop fresh dill. Together with dill, you can add any greens.




Put all the chopped vegetables and herbs in the sorrel broth. Salt to taste, you can add a little ground pepper.




As for sour cream, you can add it to the refrigerator and stir it. Or offer sour cream separately. By the way, holodnik without sour cream is also very tasty - the slight sourness of sorrel is very well felt, and sour cream softens it.




Pour the ice cream into bowls. Serve warm boiled potatoes in a separate plate, it is also better to offer sour cream separately. If after adding vegetables the refrigerator turned out to be warm, then add a few cubes food ice or refrigerate before serving. You can acidify the refrigerator with lemon juice.

Cucumber soup could be called okroshka on kefirif it had potatoes and meat. But there are no potatoes, and there is no meat either, this summer soup is made only from low-calorie foods. Fresh cucumbers dominate in it, preferably ground cucumbers, and all other components make the soup thicker and give a variety of flavors. The combination of mint and ginger is very unusual for cold soups, but it will be more interesting to try something new. Moreover, the soup is prepared very quickly - vegetables can be grated and cut in advance and put in the refrigerator. And before serving, pour cold kefir.

Ingredients:
- fresh cucumbers - 3 pieces (medium);
- egg - 2 pcs;
- rhubarb - 1 large stem;
- cilantro or parsley - 1 bunch;
- fresh chopped ginger root - 1 tsp;
- peppermint - 2 sprigs;
- salt - to taste;
- black and red ground pepper- taste;
- kefir of any fat content - 500 ml.

Cooking

For summer cold cucumber soup, it is better to take “real” cucumbers - ground, from the garden. They not only have more vitamins, they have a completely different taste - slightly sweet, fresh, and they are very juicy. If the cucumbers are already large, you need to cut off part of the skin from them (or all - it's up to you).

We rub the peeled cucumbers on a grater with large holes and immediately transfer them to the dishes in which we will cook the soup. Also, for a change, you can cook a cold beetroot soup.




Rhubarb also needs to be cleaned. First, cut the stem into small pieces and then pry off the skin with a knife, pull it down. Everything is exactly the same as if you were peeling petiole celery.




Cut the veined rhubarb into small cubes (or three on a grater).




Wash parsley and mint for summer cucumber soup under cold water. Finely chop the parsley.




We only need mint leaves. We cut them off and grind them with a sharp heavy knife. Note that this recipe uses peppermint. It gives both freshness and sharpness. If you don't have peppermint, add lemon balm or lemon balm to cold cucumber soup.




Mix all greens. We take a small piece of ginger root (about 3-4 cm), cut off the skin and rub the ginger on a grater with very small holes.




Finely chop hard-boiled eggs. It is desirable that the eggs have a bright yolk, then the finished cold cucumber soup will have a pleasant color of baked milk.




Mix all the ingredients of the summer cold cucumber soup. Add salt to taste and a mixture of ground peppers.




Pour the contents of the bowl with kefir, put it in the refrigerator for a while.




Pour chilled cucumber soup into bowls. Add to each crumbled egg yolk and sprig of greens. You can serve summer cucumber soup without bread or dry slices of bread in a toaster.

Cucumbers, along with other vegetables growing in your garden, are very useful for the body, thanks to vitamins and a high content of useful trace elements. What is most useful is fresh, plucked from the garden, fruits, without heat treatment. And many believe that in this form, cucumbers can only be used in salads.

Soup from fresh cucumbers diversify your summer table. The dish is original and tasty and is present in many national cuisines cold, based on kefir or yogurt. As a rule, other vegetables or cereals are added.

Recipe number 1: Cold fresh cucumber soup with yogurt

Ingredients:

• 3 cucumbers;
• 500 grams natural yogurt;
• 1 clove of garlic;
• 3 tablespoons of olive oil;
• dill;
• pepper, salt;
• mint for decoration.

Peel cucumbers and coarsely chop, chop the garlic. Put cucumbers, yogurt, garlic in a blender, then add olive oil, salt and pepper. Blend all ingredients until smooth puree. Before serving, sprinkle the soup with chopped dill and garnish with mint.

Recipe number 2: Fresh cucumber soup with chicken

Ingredients:

• 2 cucumbers;
• 3 tablespoons of soy sauce;
• 1 red spicy pepper;
• 1 teaspoon brown sugar;
• 2 tablespoons of sesame oil;
• 3 stalks of green onions;
• 1 clove of garlic;
• 500 grams of chicken wings;
• 2 tablespoons of rice vinegar;
• salt.

Chicken wings should be washed, brought to a boil, remove the foam and then cook for an hour. Wash vegetables and herbs. Cucumbers cut into thin slices. Chop garlic, green onion and hot pepper. Fry the garlic, white part of the onion and pepper in hot sesame oil, put them on the cucumbers. Vinegar mixed with sugar, salt and soy sauce, add to the cucumbers, then cover and leave for 3 hours. Heat the broth, add to the cucumbers, sprinkle green onion and pour the soup into bowls.

Recipe number 3: Fresh cucumber soup with kefir

Ingredients:

• cucumbers - 3 pcs;
• dill - a bunch;
• garlic - a couple of cloves;
• curdled milk or kefir - 1 l;
• salt - to taste;
• olive oil - 2 tsp

Rinse the cucumbers, peel and cut as small as possible. Chop a bunch of dill and some garlic. Put all this in a bowl, sprinkle with a pinch of salt, if desired, you can add a little black pepper. Now pour kefir or yogurt into the bowl with the ingredients, mix, add vegetable oil, stir again. summer soup ready!

Recipe number 4: Cold fresh cucumber soup with mint

Ingredients:

• cucumbers - 4 pcs;
• mint - a couple of leaves;
• dill, parsley - a bunch;
• lemon - 1/3 pcs;
• salt, sugar - to taste.

Grind mint and herbs with a little water, cut 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 number 5: Greek soup from fresh cucumbers with nuts

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 cucumbers, grate on a coarse grater, add garlic (pre-chopped), salt and pepper all this, add herbs, butter, pour yogurt, add water, leave in the refrigerator for 3 hours. When serving soup, sprinkle with grated walnuts. Add a boiled egg for decoration.

Recipe number 6: Fresh cucumber soup with cream cheese

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, chop coarsely and place in a bowl along with the garlic and dill. Grind it all up with an immersion blender. Add cheese, cream and a pinch of salt. Move if the mixture is too thick - add more cream. Place the soup in the refrigerator for an hour.

Recipe number 7: Cold soup-puree from fresh cucumbers in broth

Ingredients:

• 500 ml of meat broth;
• 3 art. l. olive oil;
• 1 onion, chopped;
• 250 g cucumbers, chopped;
• 250 g potatoes, diced;
• 25 g lettuce, crumbled;
• 6 fresh mint leaves plus for serving
• 50 ml of heavy cream;
• salt and pepper.

How to cook cucumber soup - instructions:

Bring the broth to a boil. In another saucepan, heat the olive oil, add the onion and sauté over low heat, stirring occasionally, for 5 minutes, until the onion softens. Add cucumbers, potatoes, lettuce, mint and simmer for another 5 minutes. Salt and pepper to taste, transfer to hot broth and simmer for about 15 minutes.

Pour the content into food processor, mash it, pour it into a saucepan and heat again. Pour in the cream, boil for another 5 minutes. Ready soup Remove from heat, cool to room temperature, and then refrigerate for several hours. Before serving, pour the dish into a tureen and garnish with mint leaves.

Video with a recipe for making soup from fresh cucumbers

Cucumber soup is most often cooked in 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

That is the name of the dish, which we will talk about. We first heard about cucumber soup in Bulgaria. To taste, it is very similar to okroshka. However, it does not include sausage, and the soup is called dietary, because 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 just for you.

To date, there are many types of this dish, which is served not only cold, but also hot. You can diversify the taste with avocados, prunes, dried apricots, lemon, etc. However, let's talk about everything in order.

classic cucumber soup recipe

The preparation of this dish will not take much time, but you will be able to diversify your menu.

After all, housewives have to think every day how to please the family. To prepare cold cucumber soup, you need products:

1. Cucumbers - 0.5 kg.
2. Kefir - 500 ml.
3. Walnuts - 100 gr.
4. Dill - a small bunch.

Sometimes they cook such a dish in the winter. Then add salted cucumbers and serve it hot.

Cucumber soup on kefir has a fresh and original taste. First, chop the nuts with 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 he who gives an unforgettable flavor to the dish.

Then rinse the cucumbers well and cut them into thin circles, 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 to let the juice flow.

Dip the dill in cold water - let it lie down for a few minutes. Then pour boiling water over and finely chop. If you wish, you can add other greens that your family loves.

When the cucumbers have released juice, then you can combine all of the above ingredients in one container. Pour kefir into the same place and refrigerate for 30 minutes to cool completely. Now you can serve it in serving bowls.

With the addition of 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 so that the skin does not get into the soup, and add tomato juice in the end. Stir liquid and refrigerate. Let the soup cool for 30-40 minutes. Then you can serve.

Soup puree

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 cutting is completely unimportant for mashed soup.

Combine kefir and sour cream (2 cups each). In the same container, add 2 tbsp. l. wine vinegar and the same amount of olive oil. Mix everything well. Salt, pepper and add cucumbers with dill.

When all the products are combined, beat them with a blender until a homogeneous consistency. You will get a cucumber puree soup, which is preferably placed in the refrigerator before serving. Pour it into serving bowls, garnish with herbs or lemon slices. The dish will turn out not only tasty, but also beautiful.

Cucumber soup with chicken broth

As mentioned above, such a dish can be served not only cold, but also hot. It is best cooked in chicken broth. It turns out the soup is very nutritious, tasty, original and beautiful.

To prepare it, you first need to prepare chicken bouillon, about one litre. Then peel 0.5 kg of cucumbers and cut into small cubes. Put them in a boiling broth, boil for two minutes, add finely chopped dill, boil for another minute. Cool and beat the whole mass with a blender.

Pour the cucumber puree soup back into the pan, bring to a boil, salt and pepper to taste, boil 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 hostess. However taste qualities- That's not all. We must not forget about appearance dishes. After all, if it is not very beautiful, then you will not want to try it.

Presentation is very important for the kitchen. Therefore, culinary experts advise decorating cucumber soup with bright foods. It can be a radish, a variety of greens, fresh peas, corn, crab sticks, a pineapple. You can also decorate plates with portions, for example, slices of lemon or orange.

The recipe contains approximate proportions. It all depends on how thin or thick your soup is. Therefore, if you need density, pour less kefir, and put more cucumbers.

Ideal for soup Fry bread or loaf in olive or butter until golden brown. Then rub them with garlic, cool and serve. The croutons will be softer if they are soaked in milk before frying.

If the soup is made on 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 have not only a presentable appearance, but also an excellent taste.

Step by Step Recipes for Refreshing Cold Cucumber Soup

2018-07-03 Natalia Danchishak

Grade
prescription

1241

Time
(min)

servings
(people)

In 100 grams ready meal

2 gr.

2 gr.

carbohydrates

4 gr.

40 kcal.

Option 1. The classic version of cold cucumber soup

Cold cucumber soup is a great alternative to hot first courses on a hot day. The base of kefir and yogurt is perfectly complemented by herbs and fresh cucumbers. The soup is refreshing, nutritious and light.

Ingredients

• kilogram of fresh cucumbers;
• 20 ml grows. oils;
• three sprigs of basil;
• 400 ml of kefir 2.5%;
• a bunch of fresh dill;
• 300 ml of natural yogurt;
• a bunch of green onions;
• half a lemon;
• two cloves of garlic;
• salt and ground pepper to taste.

Cold Cucumber Soup Recipe Step by Step

Wash cucumbers and peel. The seeds are removed. Set aside two cucumbers for serving, and cut the rest into small pieces. Shredded cucumbers are sent to the blender container. Add sprigs of basil and the rest, pre-washed greens.

Cut the garlic cloves. Cut half a lemon. We send everything to the rest of the ingredients. Salt to taste and pepper. Add kefir and yogurt. Blend all ingredients until smooth.

Pour the resulting mixture into a tureen and send for an hour in the refrigerator. When serving, add a few finely chopped cucumbers to a plate and pour in vegetable oil.

To make the soup thicker, you can add less kefir, or completely eliminate it by increasing the volume of natural yogurt. If the cucumbers are young, you can add them without peeling or removing the seeds. The soup can be served immediately after cooking, adding crushed ice to the plate.

Option 2. A quick recipe for cold cucumber soup with avocado

Cold soup according to this recipe is prepared very quickly. Avocado will add exoticism, and fresh vegetables will make the dish incredibly healthy. The soup turns out to be low-calorie, so it can be safely served to people who monitor their weight.

Ingredients

• three fresh cucumbers;
• spring water;
• four avocados;
• wine white vinegar;
• lemon;
• chives;
• two pods of sweet pepper;
• olive oil - 30 ml;
• tomato;
• spices.

How to cook fast cold soup from cucumbers

Wash the avocado, peel the skin, cut in half and remove the pit. Peel cucumbers. Remove large seeds. Cut avocado and cucumber into large chunks.

Place the chopped cucumbers in a blender, pepper, salt and pour in the olive oil. Squeeze the lemon juice here and add wine vinegar. Blend until you get a thick puree. Dilute with spring water to desired consistency.

Wash the tomatoes, wipe and chop into small cubes. Finely chop the avocado. Bell pepper free from seeds and stalks. Cut the pulp of the vegetable into pieces. Finely chop the chives. Divide vegetables among bowls and top with cucumber mixture.

Before serving, you can garnish the soup with mint or parsley leaves. You can put all the chopped vegetables and avocados in one pot, pour over the cucumber mixture, stir and refrigerate for two hours.

Option 3. Cold cucumber soup with salmon

Cold cucumber soup is a refreshing light first course. Salmon will make it hearty and very tasty.

Ingredients

• 300 g salmon fillet;
• 10 g of butter and vegetable oil;
• seven small cucumbers;
• 200 ml of milk;
• two potatoes;
• 300 ml of heavy cream;
• bulb;
• a quarter of a chili pepper.

spice oil

• a bunch of basil;
• 60 ml olive oil.

Marinade

• 350 ml of white wine;
• four peas of allspice;
• 60 ml of vinegar;
• Bay leaf;
• 100 g fine sugar.

How to cook

We clean the onion from the husk and crumble it with thin feathers. Melt in large saucepan butter, add vegetable and immediately spread the onion. Fry, stirring, until transparent.

Peel, wash and cut potatoes into small pieces. Spread to the onion and continue to fry, stirring, almost until cooked. Add cream and heat slightly.

My cucumbers, cut off the tails and chop coarsely. We place in a blender, pour in milk, add chili pepper without seeds and interrupt until a puree state. Add the contents of the saucepan and continue beating until a smooth homogeneous mass is obtained. We send the soup to the refrigerator.

We tear off the basil leaves from the branches, pour over them with boiling water and put them in a blender. Whisk with olive oil until smooth and strain the mixture through a sieve.

In a saucepan, combine vinegar with white wine, put bay leaf and allspice. Pour sugar and add a pinch of salt. Bring to a boil. We lower the salmon fillet into the boiling marinade and immediately turn off the fire. We leave for half an hour. We take out the salmon, cool and disassemble into small pieces. Pour cold soup into bowls. We put a piece of salmon in each and pour fragrant oil.

Instead of salmon, you can take any other red fish, the main thing is that the fillet is carefully cleaned from the bones. Before making soup, try cucumbers. If they are bitter, peel the vegetable.

Option 4. Cold cucumber soup with horseradish

Cold spicy cucumber soup - dish french cuisine. Spicy sauce chili and canned horseradish will make it spicy.

Ingredients

• canned horseradish - 60 g;
• chili pepper sauce - 24 g;
• parsley - 120 g;
• fresh cucumbers - 720 g;
• white bread - 120 g;
• ice - 320 g;
• sour cream - 400 g;
• onion - 200 g.

Step by step recipe

Wash cucumbers thoroughly, cut off both sides and peel. Cut the vegetable into small pieces.

We free the onion from the husk and chop it finely. Place cucumbers and onions in a blender. Cut white bread into thin slices and cut off the crusts. The pulp is soaked in water.

Rinse the greens, lightly dry and chop. In a container with vegetables, add sour cream, slightly squeezed crumb white bread, ice and canned horseradish. We interrupt everything until a homogeneous mass. Add chili sauce to taste. Stir, pour into bowls and serve.

Canned horseradish can be replaced with fresh, peeled, grated and pre-marinated. Depending on the fat content of sour cream, the calorie content of the finished dish depends. Instead of sauce, you can add finely chopped fresh chili peppers to the soup.

To prepare cold cucumber soup, we need:

• Cucumbers for juice (can be overripe) - 4-5 pcs. Ideally, it should be about 1 liter. juice.
• Cucumbers for cutting into slices - 1-2 pcs.
• Kefir - 0.5l. If you can, make matsoni. This is a very tasty ingredient!
• Greens: young dill, parsley, watercress or leafy mustard for sharpness.
• Lemon juice - just to taste!
• Potatoes - 2-3pcs. (add separately to plates especially hungry).
• Radishes - 4-5 pcs.

Chip of cucumber soup in a combination of cucumber juice and matsoni. Of course, you can do with kefir. I suggest adding potatoes to the men's plates. I prefer cold soup without the "carbs and starches".

How to make Cucumber Soup:

Peel overripe cucumbers, squeeze juice, strain. Cut the remaining vegetables into small cubes. Radishes are best cut into beautiful slices. It looks spectacular on a plate.

It is advisable to grind the greens together with matsoni or kefir in a blender. But, lovers of "naturalness" can be finely chopped. Sprigs of young watercress or mustard give the dish a spicy, subtle flavor.

If you are going to add boiled potatoes, then it is better to rub it on a grater or remember it with a crush. It is not forbidden to add young onion arrows, celery leaves.

Tasty Ideas

All nutritionists agree that cucumber soup is omnipotent: it removes excess fluid, promotes weight loss, restores lost strength and protects against “overheating”. Include in the menu our nettle salads, other goodies, and don't "steam" from the heat!