Best Cold Cucumber Soup recipe by SAM THE COOKING GUY

author SAM THE COOKING GUY   3 year ago

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Chilled Cucumber Soup Recipe with Coconut Milk

This Chilled Cucumber Soup Recipe with Coconut Milk is a very refreshing cold recipe and perfect for hot days. You may substitute the coconut milk with light cream or plain yoghurt. ★☆★ SUBSCRIBE TO ME ON YOUTUBE: ★☆★ ★☆★ RECIPE INGREDIENTS & LINKS ★☆★ Chilled Cucumber Soup ingredients: 0:25 Chilled Cucumber Soup method: 0:36 Print the full Chilled Cucumber Soup recipe: Share this Chilled Cucumber Soup Video: Thumbs Up and comment on this Chilled Cucumber Soup video. ★☆★ FOLLOW ME BELOW: ★☆★ Blog: Facebook Fan Page: Twitter: Instagram: Pinterest: Google +: Contact me: ★☆★ HIRE ME! CHEF SERVICES & PRODUCTS: ★☆★ 911 Chef Eric – My official Website: Restaurant Consulting: Personal Chef Services: Chef Coaching / Leadership Coaching: Vancouver Team Building Event: My Culinary Tours: My book: A Gourmand in Training : Keywords: Chilled Cucumber Soup cold cucumber soup cold cucumber soup recipe cold cucumber soup video cold cucumber soup youtube cold cucumber soup cold cucumber soup recipe cold soup recipes cucumber soup cucumber soup cold cucumber soup recipe recipe for cucumber soup summer soup recipes coconut cucumber soup how to make cucumber soup

4 No-Cook Chilled Soups (Weight Loss Recipes)

♥ #28DaysSoupChallenge. Eating soup on a daily basis can help you lose weight. They are high in nutrients, filling but low in calories. ♥ Soups aren't only meant to be eaten warm, you can have CHILLED SOUPS too. Read below for the full ingredient list. ♥ LIKE, SHARE this video & SUBSCRIBE Support me in reaching 1 million subscribers!!! xx ♥ Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN). Here are more ideas on the ingredients you can use: • VEGETABLES – Beets, cucumbers, summer squash, tomatoes, onions, bell peppers, celery, ginger, corn, avocado, scallions, spinach, arugula, basil, watercress, lettuce. • FRUITS – Mango, watermelon, peaches, cherries, strawberries, apples, papaya, cantaloupe • CREAMINESS – Yoghurt, silken tofu, milk or almond / cashew nuts. • ZEST – Add fresh citrus juice (lemon or lime) or a dash of vinegar for a better, more complex flavour. • RICHNESS – Add a drizzle of olive oil or avocado oil. Avoid coconut oil, which will harden if cold. • FULLNESS – Add beans such as black beans, white beans, chickpeas, lentils and more to make it a filling meal. • EXTRA KICK – Cayenne, minced jalapeños, garlic cloves, chilli, harissa, sriracha, tabasco or paprika. • TEXTURE – Pulse very quickly if you like chunky soups or blend until smooth. ---------- CHILLED MINT CUCUMBER YOGHURT SOUP (Serves 4) 1) 4 cups Cucumber, roughly chopped – 64Cals 2) ½ cup Fresh Mint Leaves, roughly chopped – 8Cals 3) 1 Garlic Clove, minced – 5Cals 4) 1.5 cups Greek or Plain Yoghurt – 225Cals 5) 2 tbsps. freshly squeezed Lemon Juice – 14Cals 6) 2 tbsps. Extra Virgin Olive Oil – 138Cals 7) Salt & Pepper to Taste 8) ½ cup Cold Water Per Serving = 113.5Cals ---------- CHILLED CHICKPEAS SESAME SOUP (Serves 4 or 5) 1) 2 cans of Chickpeas, rinsed & drained – 584Cals 2) 1 Garlic Clove, minced – 5Cals 3) 2 tbsps. Sesame Seeds – 104Cals 4) ¼ tsp. Ground Cumin – 2Cals 5) 3 tbsps. freshly squeezed Lemon Juice – 21Cals 6) 2 tbsps. Extra Virgin Olive Oil – 238Cals 7) Salt & Pepper to Taste 8) 1.5 - 2 cups Cold Water Per Serving: 238.5Cals or 159Cals ---------- CHILLED SPICED TOMATO SOUP 1) 3 cups Tomatoes, chopped – 96Cals 2) ¼ cup Cucumber, diced – 4Cals 3) ¼ cup Red Onion, diced – 15Cals 4) ¼ cup Red Bell Pepper, diced – 11.5Cals 5) 1 Garlic Clove, minced – 5Cals 6) 2 tbsps. Balsamic Vinegar – 28Cals *more if you like the taste of it. 7) 2 tbsps. Extra Virgin Olive Oil – 138Cals 8) 1 tsp. Cayenne Pepper – 6Cals 9) ½ tsp. Cumin – 4Cals 10) Salt & Pepper to Taste 11) 1 cup Cold Water Per Serving – 73Cals ---------- CHILLED AVOCADO SPINACH SOUP 1) 4 cups of Fresh Baby Spinach – 28Cals 2) 1 ripe Avocado, peeled and diced – 240Cals 3) 1 Garlic Clove, minced – 5Cals 4) 2 tbsps. Fresh Basil – 2.5Cals *Option: Parsley or Coriander 5) ¼ cup Plain or Greek Yoghurt – 37.5Cals 6) 2 tbsps. freshly squeezed Lemon Juice – 14Cals 7) 1 tsp. Smoked Paprika – 6Cals *optional 8) Salt & Pepper to Taste 9) 1 - 2 cups Cold Water Per Serving = 83Cals ---------- - No cooking required! Add all the ingredients into the blender and just blend it up. Chill in the fridge for at least 2 hours or overnight. - These recipes are easily adaptable to suit your diet, whether you're a vegan or vegetarian. Just change or omit the ingredients as needed. - The soups will keep well in the fridge for up to 3 days or freeze them up for up to 2 weeks. Please LIKE, SHARE & SUBSCRIBE to my channel. Do READ this box more info. Let's stay connected! (Subscribe to my website for printable workouts & recipes) Lots of Love xx

Sam the Cooking Guy - Salmon Day

Great salmon recipes that are delicious and easy to make. Special thanks to Tommy at Catalina Offshore Products.

Hungarian Mushroom Soup Recipe

Full printable recipe at This Hungarian Mushroom Soup recipe is inspired by a dish I enjoyed at Old Wives Tale in Portland, way back in 2008. I've put my own spin on it, of course, complete with garlic-shallot puree and a gremolata topping. I think this is way better than most cream of mushroom soup recipes, and I hope you'll agree!

Quick Pickles - Everyday Food with Sarah Carey

Have you ever made pickles at home? You should -- it couldn't be easier. Today, I'm slicing cucumbers into chips (this is a great shape to use with sandwiches, but you can cut them however you like) and pickling them in a vinegar brine. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer. Make them today and enjoy! Sarah's Tip of the Day: When pickling, cucumbers with fewer seeds and thinner skins work best. Choose small Kirby cucumbers or larger European ones. Subscribe for more easy and delicious recipes: --------------------------------------------------------------- YIELD Makes 3 1/2 cups INGREDIENTS 3 cups white vinegar 1 1/2 cups sugar 2 teaspoons coarse salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 2 to 4 small red chiles (optional) 1/8 teaspoon ground turmeric 1 1/2 cups fresh dill fronds (about 1 bunch) Prepared Vegetables DIRECTIONS STEP 1 In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week). --------------------------------------------------------------- Get the Full Recipe: More Vegetarian Recipes: --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: Like Everyday Food: Follow Everyday Food: Everyday Food Pinterest: Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. Quick Pickles - Everyday Food with Sarah Carey

A recipe that's so easy all you need to do is throw a couple ingredients into a food processor. Say hello to our Cold Cucumber Soup, served up in tiny espresso cups.▼


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