Cold cucumber soup is a godsend for hot days. Based on yogurt and kefir, with the addition of fragrant spices and fresh herbs, the soup does not require cooking, has an appetizing spicy taste and a thick silky texture. Light, nutritious and pleasantly refreshing, cold cucumber soup is a great alternative to hot first courses that can be prepared in a few minutes. Try it!

Prepare the ingredients according to the list.

Peel cucumbers and remove 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. Add fresh herbs: 2-3 sprigs of mint or basil, dill and green onions.

Add the juice of a quarter of a lemon, garlic cloves cut into small pieces, a little ground black pepper and salt.

Add yogurt and kefir. The amount of kefir can be adjusted to the density of the dish. I add 300 ml of thick yogurt and 400 ml of kefir - it turns out a medium-thick soup. To make the soup thicker, you can add less kefir or completely eliminate kefir by increasing the amount of yogurt.

Beat the ingredients for several minutes until a homogeneous mass is obtained. Taste the mixture and add more pepper, salt, or lemon juice to taste if needed.

Place the soup in the refrigerator for 1 hour to infuse 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!

It is not necessary to spend several hours at the stove to please the family with an original soup. It is enough to dwell on the recipe for a cold first course, consisting of kefir and vegetables. Supplement it with sour cream, lemon and plenty of fresh herbs.

11.10.2018

IN national cuisine Bulgaria includes a huge number of soups, including cold ones. One of the popular dishes is called Tarator, which contains only light and dietary products. Cold cucumber soup is easy to make at home if you know simple recipes. There are a couple more first courses for hot summer days, you can make them from the available ingredients. Delicious and original cold soup with beets or sorrel is obtained.

The traditional way of cooking Tarator

The Bulgarian dish consists of fresh vegetables, a large number herbs, walnuts and spices. Classic recipe cold cucumber soup involves the use of kefir, but liquid natural yogurt or sour milk is suitable. The cooking process takes little time, because you do not need to boil the ingredients. Bulgarian cold soup with cucumber is prepared from the following ingredients:

• cucumbers - 3-5 pcs.;
• garlic - 2 cloves;
• kefir - 1000 ml;
• dill and parsley - 1 bunch each;
• walnuts, peeled - 5-8 pcs.;
• sunflower or olive oil - 50 ml;
• mineral water without gas - 100 ml;
• ground black pepper or other spices - to taste;
• salt - 3-4 pinches.

Wash the greens and vegetables, finely chop the parsley and dill. Cucumbers can be cut into strips or grated. It is necessary to check whether they are bitter, if necessary, then remove the peel. Kefir is diluted with water, it needs quite a bit to achieve a liquid consistency. Salt, pepper and season the dish with vegetable oil. Spread on a plate in layers: cucumbers, chopped greens, kefir and nuts. Before serving, you can additionally cool the cold cucumber soup by putting it in the refrigerator for 20-30 minutes.

Some interesting recipes

Like many dishes, stew with kefir and vegetables has many variations. It is made from beets with herbs, tomatoes, chicken eggs. It is recommended to try each of the recipes because they are all very tasty and original. Cool cucumber soups are useful for weight loss, as they do not contain many calories. Tarator has only 27 kcal per 100 grams.

In the heat, it is ideal to prepare a cold dish of tomatoes, which quickly saturates and cools. It is necessary to simply include 2-3 small tomatoes in the traditional version. They need to be scalded with boiling water, peeled and cut into small cubes. Tomatoes and cucumbers are mixed together with herbs, poured with low-fat kefir, salted, peppered and served.

Expert opinion

Borisov Denis

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A more satisfying option is a cold sorrel soup with cucumbers and eggs. Vegetables and herbs are seasoned with herbal decoction, water or mineral water. A set of products is somewhat reminiscent of okroshka, but it cooks much faster. Many people prefer to supplement the recipe with sausage and radishes.

List of ingredients:

• sorrel - 100 g (2 bunches);
• chicken eggs- 2 pcs.;
• potato tubers - 3-4 pieces;
• fresh cucumbers - 3 pcs.;
• mineral or plain water - 1000 ml;
• parsley, dill and green onions - in a small bunch;
• salt, a mixture of peppers.

Rinse all greens well under ice water, finely chop. Send the sorrel to boil in boiling water for 3-4 minutes, removing the foam. Leave the pot to cool to room temperature. At this time, you can boil the potatoes until soft and hard-boiled eggs. Cut cold ingredients into cubes. Mix the ingredients together, transfer to a plate, pour over the sorrel broth, salt and pepper. It is recommended to serve after cooling, adding a spoonful of sour cream and a slice of lemon.

The first dish of beets with vegetables can be both hot and cold. The second option is ideal for hot days. Beets are cooked and cooled for the longest time, other products do not require special preparation. The root crop can be boiled, baked, steamed or pickled. Ingredients for Cold Beetroot Soup:

• medium-sized root crop - 2 pcs.;
• chicken eggs - 5-6 pcs.;
• kefir - 1500 ml;
• cucumbers - 3 pcs.;
• water - 500-800 ml;
• radish - 10-15 pcs.;
• greens - a bunch;
• salt and pepper.

Boil the beets (this will take 40 to 60 minutes), as well as hard boiled eggs. Cool, peel and cut into thin strips. Wash and chop greens, grate cucumbers with radishes on a coarse grater. Mix parsley and onion with salt, squeeze a little with your hands so that there is more juice. Mix the ingredients together, season with spices and pour cool kefir. If it is already liquid, then you can do without water. Serve beetroot to the table, decorating with greens and half an egg.

Another incredibly delicious soup consists of beets with kefir, and a pickled root vegetable is used. It has a spicy taste and does not require long cooking. Everything is prepared just as easily from available products, like all past dishes. The following components are included in the cucumber soup (the refrigerator is enough for the whole family, if desired, the quantity can be reduced):

• kefir - 3500 ml;
• water - 1000 ml;
• pickled beets - 2 cans;
• fresh cucumbers - 8-10 pcs.;
• radish - 20-25 pcs.;
• green onions and parsley - 2 bunches each;
• salt and black pepper.

Rinse and chop the greens finely, pour into a saucepan and salt. Add cucumbers grated on a medium grater, chopped radishes and a little beetroot marinade. The root crop itself is recommended to grate or very finely cut into strips. Mix, add spices and pour cold kefir. If necessary, add water to make the dish more liquid. You can serve immediately, but it is better to insist a little cold soup on kefir with cucumber in a cool place.

Dietary kefir soup made from cucumbers and basil is not only tasty, but also healthy. Dairy products have a positive effect on the state of the gastrointestinal tract, saturate the body with useful substances, such as calcium and potassium. Cold kefir soup with cucumbers and herbs is prepared from ingredients such as:

• kefir - 1000 ml;
• fresh cucumbers - 4 pcs.;
• boiled eggs - 2 pcs.;
• radish - a few pieces;
• green onions and parsley - a few branches;
• basil - a bunch;
• salt and some spices.

Expert opinion

Borisov Denis

Assistant Chef at Fisherman's House

Ask an expert

Peel boiled chicken eggs and chop finely. Add chopped vegetables, chopped herbs, salt and seasonings to them. Put in a deep plate, pour chilled kefir and start a delicious dinner.

Many are accustomed to the fact that it takes a lot of time to cook soup, but not for cold cucumbers and fresh herbs. Summer first courses are easy to prepare in 10-15 minutes, and they turn out delicious. It is allowed to use different products: kefir, sorrel, carrots, onions or green onions, tomatoes, beets, eggs. It all depends on preferences and ingredients available at home.

Few people know that fresh cucumbers can be the basis of a delicious and mouth-watering first course. We offer a recipe for the original cold soup-puree of cucumbers with avocado, and also tell you how to cook a delicious pickle with fresh, not salted vegetables. Despite the non-traditional preparation, both dishes are 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 lean or vegetarian.

Cold fresh cucumber puree soup - recipe

Ingredients:

• fresh cucumbers - 450 g;
• lettuce bulb - 25 g;
• green basil - 3 sprigs;
• olive oil - 20 ml;
• medium-sized avocado - 0.5 pcs.;
• fat cream (homemade) - 15 g;
• freshly ground black pepper - 1 pinch;
• coarse rock salt - 1 pinch.

Cooking

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 state. Immediately flavor the mass to taste with coarse rock salt and ground pepper and immediately pour it into plates. For a spectacular serving, you can first pour the soup into a tureen.

Now let's prepare an addition to this avocado soup. First, we clean, and then cut the fruit into two parts and remove the bone. Grind the pulp of the fruit with the cream in a blender to a puree state.

When serving in a bowl with cucumber soup, put a spoonful of avocado puree on top and complement the composition with a basil leaf.

Hot pickle soup from fresh cucumbers and tomatoes with pearl barley

Ingredients:

• fresh cucumbers - 450 g;
• pearl barley - 110 g;
• filtered water or broth - 2 l;
• bulb bulb - 85 g;
• carrots - 125 g;
• Bulgarian sweet 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;
• bay leaves of medium size - 2 pcs.;
• freshly ground black pepper;
• coarse rock salt;
• granulated sugar;
• parsley and dill (greens).

Cooking

Pickle from fresh cucumbers and tomatoes can be prepared both in meat broth, and in vegetable broth, or even just in water. In any case, it will turn out tasty, fragrant and appetizing. We put barley to boil initially, washing 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 we are preparing vegetables. Initially, cut into strips or grind cucumbers on a coarse grater. Then we clean and chop the potatoes with medium-sized cubes.

Finely chop the peeled onion and fry it in melted butter for about three minutes. Now add chopped sweet peppers and carrots and fry the ingredients until slightly softened. In the process of frying, we add spices and spices, namely, we introduce turmeric, paprika, nutmeg, oregano. At the end of cooking vegetables in a pan, add finely chopped fresh tomatoes.

Put chopped cucumbers into boiling water, cook for ten minutes, add potatoes and, after boiling again, transfer the roasted vegetables from the pan and the finished barley to the soup. After five minutes of moderate boiling, add salt, sugar, lemon juice, bay leaves, pepper to the dish to taste and boil for a couple more minutes. You can also throw peeled and chopped garlic cloves into the soup at the end of cooking for flavor.

When serving, we supplement the pickle soup with fresh parsley and dill.

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 peppers, petiole celery leaf lettuce and other green vegetables in various combinations and proportions.

Ingredients:
- fresh cucumbers - 4 pcs;
- 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 replaced with 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 salad 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. This summer dish is prepared on a cold sorrel broth, to which everything is added that is 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 prepared 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 serving.

Cooking

Finely chop the sorrel according to the cold recipe, as for green borscht. Pour 2 liters into the pot cold water, 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 fire.


Cool the finished broth with sorrel to 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 the 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.




Cool boiled potatoes. 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 - to 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.

While the winter time for using canned cucumbers has not yet come, I suggest trying to cook .

Cucumber is a very ancient cultivated plant. Most likely, it comes from Northwest 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 about 97% water, they are poor in carbohydrates and proteins. At the same time, they are quite rich in potassium, which helps to remove water from the body, facilitates the work of the heart and kidneys. Cucumber fruits contain a lot of iron, calcium, phosphorus, there are also sulfur, magnesium, sodium, silicon, chlorine and a number of trace elements. The presence in cucumbers of an enzyme 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 due to the presence of essential oil in them.
In terms of calories, cucumber fruits are inferior to most vegetable plants, but they have high not only taste, but also dietary qualities.

Cucumbers in the summer are used mainly fresh. If at the beginning of the season we are happy to eat fresh cucumbers to the table, then by the fall they are already somewhat boring and we want something new. So, we are preparing soup from cucumbers.

Ingredients

• 6 fresh medium sized cucumbers
• 6 carrots
• 1 head of onion
• 1 sweet pepper
• 1 large tomato
• bunch of parsley
• bunch of dill
• 4 garlic cloves

Wash fresh cucumbers, cut off the ends. Wash and peel carrots. Peel the head of onion and garlic. Whole fresh garlic bulbs can also be used. Wash the tomato, dill, parsley, wash and clean the sweet pepper.

Grate fresh cucumbers and carrots on a coarse grater. Chop the onion pretty big. Finely chop the tomatoes, bell peppers, dill and parsley.

Fry the onion in a frying pan with the addition of a small amount of vegetable oil until slightly golden.

Add grated carrots to the pan and continue to fry, stirring with a spatula, for about five minutes.

Add chopped tomato to the pan and fry for about 10 more minutes.

Put all the vegetables from the pan into the pan, add water, put on fire. Add dill and parsley to the pot. Cook until done.

If you want to get a dietary vegetable soup with fresh cucumbers and low calories, then do not add potatoes, salt the soup to taste.
If you want to cook a more high-calorie and satisfying soup with cucumbers, then you can add 1 or 2 chopped potatoes and 2 cubes of chicken, mushroom or meat broth to the pan, while you should not add salt, as the cubes contain salt.
You can also cook vegetable soup with fresh cucumbers in meat broth, and when serving, put a spoonful of sour cream on a 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!