Cold Cucumber Soup With Fresh Coriander
Published August 1, 1987
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
5 medium cucumbers, well chilled
4 fresh scallions
4 tablespoons coriander leaves
1 cup plain yogurt
1 tablespoon fresh lime juice
¾ teaspoon ground cumin
Salt and freshly ground white pepper
Thin slices of cucumber and fresh coriander sprigs for garnish
Nutritional analysis per serving (6 servings)
12 grams carbs; 5 milligrams cholesterol; 67 calories; 1 gram saturated fat; 2 grams fat; 2 grams fiber; 598 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the cucumbers and chop them coarsely. Chop the scallions.
- Step 2
Place the cucumbers, scallions and coriander leaves in a blender and process until finely pureed. You may need two shifts. The soup can also be prepared using a food processor but the texture will not be as fine.
- Step 3
Transfer to a bowl and stir in the yogurt. Add the lime juice. Season with cumin, just a dash of salt and pepper to taste. Chill until ready to serve and stir before serving. Garnish each serving with a thin slice of cucumber topped with a sprig of coriander.
Private Notes
Comments
Use mint instead of cilantro
Used 12 Persian cukes, mint, 1 avocado, 1/2 c more yogurt
I use buttermilk is a recipe that's older than dirt and I cannot for the life of me remember where I got it. It does include avocados and mint.
Wow.. delicious! Creamy but so tangy and refreshing. Used my garden cukes. I had to make the following subs: Goat yogurt instead of cow and reduced the amount Shallot instead of scallion.
Used Dill in stead of coriander. Added some sour cream for a richer and tangier flavor.