Ultra-Easy Chilled Cucumber Soup

“I can't think of another recipe with such a favorable ratio of ease of preparation to final result. Guests assume you've studied under a master chef, leaving it up to you to decide whether or not to confess that this refreshing summer soup only took you ten minutes to prepare.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
  2. Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
  3. Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
  4. Chill overnight, serve with a sprinkle of fresh chopped chives.
  5. Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.

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