Cold cucumber soup. Cold soups are perfect for hot summer days, and this cold cucumber soup recipe from Andrew Zimmern gets tang and creaminess from Greek yogurt and big This Cold Cucumber Soup was one of my dad's favorite summertime soups. He'd request it for lunch when he'd stop by my house in during the summer. I taught him how to make it, so he could add it to.

Cold Cucumber Soup - a cool and creamy, dairy free soup that's perfect for summer. And it's all made easily in a blender. The kids might be going back to school this week, but we've got plenty of. You can have Cold cucumber soup using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cold cucumber soup

1. Prepare 2 of boiled potatoes (diced).
2. You need 4 medium of bolied eggs (diced).
3. Prepare 1 large of cucumber (diced).
4. It's 4 of red raddishes (sliced in half).
5. Prepare 1/2 of red onion (diced).
6. You need 2 of scallions (sliced).
7. Prepare 1/2 cup of dill (chopped).
8. It's 1 of 16 oz sour cream.
9. It's 1 large of plain yogurt or some stores sell plain kefir..

This Korean cucumber soup is a perfect appetizer and side dish particularly during hot summer weather. Learn how to make it at home. The Cold Cucumber Soup recipe out of our category Vegetable! The thin cucumber matchsticks soaked in icy cold, sweet, sour, salty, and garlicky brine will please your appetite.

Cold cucumber soup step by step

1. prepare all the ingredients (except for the sour cream and yogurt) in a large bowl.
2. Mix sour cream and the yogurt or kefir in a separate bowl with a spoon, if too thick add a little water to thin out to desired consistency..
3. pour the mixed sour cream and kefir mixture to the dry ingredients. And mix lightly..
4. chill in fridge and serve..

The cold temperature is a nice surprise and the crispy but soft texture of the cucumber. All you have to do is peel and seed the cucumbers, and pulse them in a blender with a little chopped onion. Plus, it tastes so much better. There is only one small little. You can probably tell by the name that this is another Eastern European recipe I'm sharing with you today.