Ultra-Easy Chilled Cucumber Soup
photo by Andi Longmeadow Farm
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 cucumbers
- 2 large onions
- 2 garlic cloves
- 236.59 ml chicken stock (canned or bouillon)
- 473.19 ml half-and-half
- fresh chives
- white pepper
- olive oil
- salt
directions
- Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
- Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
- Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
- Chill overnight, serve with a sprinkle of fresh chopped chives.
- Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.
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Reviews
-
This is really really good. I used 6 very large cucumbers, and about 1.5 large vidalia onions. I used homemade extra strength vegetable broth, and fat free half and half. I could not get this to work in my food processor and instead had to do it in batches in the blender. But it was worth it. Really lovely chilled and we enjoyed it as part of a beach picnic. Thanks so much!
RECIPE SUBMITTED BY
I'm a freelance translator living in Milan, the best part of which is easy and affordable access to incredible ingredients.
I'm a man of extremes - my food tends to be either clean, simple and unadulterated or a big artery-clogging mess.
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