Register Groups Members List Search Today's Posts Mark Forums Read

Forum Home - Go Back > General > Native Life > Recipes Chilled Cucumber Soup Chilled Cucumber Soup

Reply LinkBack Thread Tools Search this Thread Display Modes
Old 07-11-2007, 10:58 AM   #1
Ready to dance
 
wyo_rose's Avatar
 
Items Treasure ChestElephantGuitarPresent
User InfoThanks / Tagging InfoGifts / Achievements / AwardsvBActivity Stats
wyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond repute
wyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond repute
Join Date: Jun 2002
Location: Back and Forth
Posts: 16,510
Blog Entries: 2
Credits: 63,056.53
Savings: 0.00
Chilled Cucumber Soup

Here's a couple good recipes for cucumber soup which is so good when it's hot out. The first is a cooked version which I suggest cooking the night before. The second is a no-cook version for when you need it RIGHT NOW!

Chilled Cucumber Soup

2 tablespoons olive or vegetable oil
1 medium onion, chopped
2 medium cucumbers, peeled and diced
1 1/2 cups vegetable or chicken stock
5 tablespoons heavy cream
Salt and pepper to taste
Fresh mint, for garnish
Add the oil and onion to a large pan and saute for approximately 10 minutes or until onion has softened.
Add the cucumber and cook until cucumber is tender.
Transfer the mixture to a blender or food processor and carefully blend until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
Return the pureed mixture to the pot and add the stock and cream. Over medium-high heat, stirring constantly, bring to a boil. Reduce heat and simmer for 5 minutes. Cool to room temperature and then refrigerate until well chilled.
To serve, ladle soup into bowls and garnish with fresh mint, if desired.



Cool Cucumber Soup


- triple-tested at The Good Housekeeping Research Institute

All you need is a blender to whip up this refreshing, no-cook soup in no time flat.

Ingredients
3 cucumbers (about 8 ounces each), peeled, seeded, and coarsely chopped
1 cup plain low-fat yogurt
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 large ice cubes (about 1/2 cup)
1 cup loosely packed fresh mint leaves, coarsely chopped
Thin cucumber slices for garnish

Directions
1. In blender, combine cucumbers, yogurt, salt, and pepper; blend until smooth.
2. With motor running and center part of cover removed, add ice cubes, 1 at a time. Add mint and blend 5 seconds longer. If not serving right away, cover and refrigerate up to 1 day. Garnish with cucumber slices.
__________________
...it is what it is...
wyo_rose is offline   Reply With Quote Share with Facebook
Old 07-11-2007, 11:25 AM   #2
Ready to dance
 
wyo_rose's Avatar
 
Items Treasure ChestElephantGuitarPresent
User InfoThanks / Tagging InfoGifts / Achievements / AwardsvBActivity Stats
wyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond repute
wyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond repute
Join Date: Jun 2002
Location: Back and Forth
Posts: 16,510
Blog Entries: 2
Credits: 63,056.53
Savings: 0.00
Another night before soup:

Melon Soup with Spices

Melon is a popular ingredient of compotes and jams in the south of France and is delicious with all kinds of berries.
INGREDIENTS:
2 melons (about 1 lb. each)
4 oz. raspberries
1 vanilla bean, split lengthwise
1/2 oz. piece of fresh gingerroot, peeled & cut into matchsticks
4 2-inch long cinnamon sticks
4 cloves
1/4 cup + 2 teaspoons sugar
PREPARATION:
1. Place the ginger, vanilla bean, cinnamon sticks, cloves and sugar in a non-stick 11-inch skillet with high sides. Add 1-1/2 cups water and bring to a boil. Boil rapidly over high heat for 5 minutes.

2. Halve the melons widthwise and scoop out the seeds. Cut each half into 1/4-inch slices and remove the peel.

3. When the syrup has boiled 5 minutes, add the melon. Lower the heat and cook the slices for 3 minutes on each side. Remove the melon with a slotted spoon to a terrine dish.

4. Surround the melons with the raspberries and cover all with the syrup. Allow the syrup to cool to room temperature before placing in the refrigerator for at least 6 hours.
To serve:
Arange the melon slices in 4 soup plates and coat with the syrup.

Don't be afraid to buy ginger root. It may be $3.99 a pound, but just break off a hunk and I'm sure it will be less than $1.00.

A no-cook version:

Title: COLD MELON SOUP


3 c Corsely chopped cantaloupe
3 c Corsely chopped honeydew
2 c Fresh orange juice
3 T Honey
2 c Dry champagne
1 c Whipping cream
Fresh mint leaves (garnish)

Note: Melons should be RIPE.
Finely chop 1 1/2 cups each of cantaloupe and honeydew melons. Set aside.
Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey (this will only take a few seconds). Pour into large bowl. Stir in champagne and reserved melon. Cover and refrigerate until ready to serve.
Pour into iced bowls. Whip cream and use as garnish with fresh mint leaves. Makes 6 to 8 servings
__________________
...it is what it is...
wyo_rose is offline   Reply With Quote Share with Facebook
Old 07-11-2007, 11:28 AM   #3
Ready to dance
 
wyo_rose's Avatar
 
Items Treasure ChestElephantGuitarPresent
User InfoThanks / Tagging InfoGifts / Achievements / AwardsvBActivity Stats
wyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond repute
wyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond repute
Join Date: Jun 2002
Location: Back and Forth
Posts: 16,510
Blog Entries: 2
Credits: 63,056.53
Savings: 0.00
Rachael Ray's Melon Soup - No Champagne!

2 ripe small to medium cantaloupes
2 rounded tablespoons sugar
1 lime, juiced
1 1/2 cups spring water
2 kiwis, peeled and diced or thinly sliced
1/2 pint raspberries


Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.
__________________
...it is what it is...
wyo_rose is offline   Reply With Quote Share with Facebook
Old 07-11-2007, 12:04 PM   #4
Great Uncle Patrick
 
between2worlds's Avatar
 
User InfoThanks / Tagging InfoGifts / Achievements / AwardsvBActivity Stats
between2worlds has a reputation beyond reputebetween2worlds has a reputation beyond repute
between2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond reputebetween2worlds has a reputation beyond repute
Join Date: Nov 2005
Location: Walker's Landing, WA
Posts: 2,821
Credits: 5,691.96
Savings: 1.00
I made a musk melon smoothie last night that sounds something like the no-cook cucumber soup. Some yogurt, ice cubes, a little salt and a 1/4 musk melon scooped out of the rind and blenderized until smooth. Man was it tasty.

Gonna have to try the cuke soup though. Sounds good for a hot day!
between2worlds is offline   Reply With Quote Share with Facebook
Old 07-13-2007, 10:42 AM   #5
Ready to dance
 
wyo_rose's Avatar
 
Items Treasure ChestElephantGuitarPresent
User InfoThanks / Tagging InfoGifts / Achievements / AwardsvBActivity Stats
wyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond repute
wyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond repute
Join Date: Jun 2002
Location: Back and Forth
Posts: 16,510
Blog Entries: 2
Credits: 63,056.53
Savings: 0.00
Mmmm...melon soup sounds good!
__________________
...it is what it is...
wyo_rose is offline   Reply With Quote Share with Facebook
Old 01-07-2011, 02:05 PM   #6
Pow Wow Visitor
 
User InfoThanks / Tagging InfoGifts / Achievements / AwardsvBActivity Stats
maria_maria is an unknown quantity at this point
Join Date: Jan 2011
Location: on the corner
Posts: 7
Credits: 0.00
Savings: 0.00
Quote:
Originally Posted by wyo_rose View Post
Rachael Ray's Melon Soup - No Champagne!

2 ripe small to medium cantaloupes
2 rounded tablespoons sugar
1 lime, juiced
1 1/2 cups spring water
2 kiwis, peeled and diced or thinly sliced
1/2 pint raspberries


Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.
Summer hurry back!!!!!!! I miss my melons! :(
maria_maria is offline   Reply With Quote Share with Facebook
Old 01-07-2011, 04:55 PM   #7
Ready to dance
 
wyo_rose's Avatar
 
Items Treasure ChestElephantGuitarPresent
User InfoThanks / Tagging InfoGifts / Achievements / AwardsvBActivity Stats
wyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond repute
wyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond reputewyo_rose has a reputation beyond repute
Join Date: Jun 2002
Location: Back and Forth
Posts: 16,510
Blog Entries: 2
Credits: 63,056.53
Savings: 0.00
I agree! Hurry summer!! I want more fresh, ripe strawberries!!
__________________
...it is what it is...
wyo_rose is offline   Reply With Quote Share with Facebook
Old 01-21-2011, 01:57 AM   #8
Pow Wow Visitor
 
User InfoThanks / Tagging InfoGifts / Achievements / AwardsvBActivity Stats
Bulgarian is an unknown quantity at this point
Join Date: Jan 2011
Posts: 13
Credits: 0.00
Savings: 0.00
Quote:
Originally Posted by wyo_rose View Post
Here's a couple good recipes for cucumber soup which is so good when it's hot out. The first is a cooked version which I suggest cooking the night before. The second is a no-cook version for when you need it RIGHT NOW!


Cool Cucumber Soup


- triple-tested at The Good Housekeeping Research Institute

All you need is a blender to whip up this refreshing, no-cook soup in no time flat.

Ingredients
3 cucumbers (about 8 ounces each), peeled, seeded, and coarsely chopped
1 cup plain low-fat yogurt
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 large ice cubes (about 1/2 cup)
1 cup loosely packed fresh mint leaves, coarsely chopped
Thin cucumber slices for garnish

Directions
1. In blender, combine cucumbers, yogurt, salt, and pepper; blend until smooth.
2. With motor running and center part of cover removed, add ice cubes, 1 at a time. Add mint and blend 5 seconds longer. If not serving right away, cover and refrigerate up to 1 day. Garnish with cucumber slices.

We prepare the same soup in Bulgaria!!!
Bulgarian is offline   Reply With Quote Share with Facebook
Sponsored Links
Reply

Bookmarks


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Soup can lids, the new jingles? n8tivechick Jingle Dancing 18 07-05-2004 03:04 PM

    

Join the online community forum celebrating Native American Culture, Pow Wows, tribes, music, art, and history.

Join PowWows.com Today!

Your Guide to Native American Pow Wows Since 1996

Register For Free

Enjoy the benefits of being a member of PowWows.com!

Join our Native American online community focused on Pow Wow singing, dancing, crafts, Native American music, Native American videos, and more.

Add your Pow Wow to our Calendar

Share your photos and videos

Play games, enter contests, and much more!






New Threads

Pow Wow Calendar Search

 
Month: Year:

Location:
Facebook Profile Images

Videos

Featured Articles

Dance Styles

Crafts

Gallery