“This is a recipe by Beth Elon, who has a column every other week in our local paper. In our house it's just not Friday night dinner unless there's soup, but with the weather being so hot lately, I haven't been able to even bear the thought of sitting down to a hot steaming bowl of chicken soup, let alone cooking it on Friday. I tried this out the other night and it was so refreshing, I think we'll have this more often than just Friday nights during the summer! Prep time includes chilling (who wants lukewarm cuke soup?).”
READY IN:
4hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the vegetable broth to the boil.
  2. Chop 4 of the cucumbers coarsely.
  3. Thinly slice the fifth, and set the slices aside.
  4. Add the chopped cucumbers, potato, leeks, shallot and garlic to the boiling broth, and cook until tender, about 45 minutes.
  5. Remove from heat and blend.
  6. Add salt and pepper to taste, and cool.
  7. Refrigerate for several hours, until well chilled.
  8. To serve, pour the chilled soup into a soup tureen, add the sliced cucumbers and chopped chives.
  9. Spoon the sour cream or yogurt on top, or serve it separately at the table.

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