Chilled Cucumber Soup
If you want something light, fresh, and healthy, then this soup is for you! Whether you eat it as is or use it as a base for another soup, this recipe will have you eating healthy and loving it. Though it is a chilled soup you can also eat this warm. If you are adding anything like diced vegetables or chicken, I would recommend heating it. Happy dining!
Servings:
6
yield(s)
Prep Time:
15
mins
Cook Time:
20
mins
Total Time:
35
mins
Ingredients
-
4
large cucumbers, sliced
(I peeled 2 and left the skin on the other 2)
-
1
tbsp
onion
(grated)
-
4
tbsp
butter
(another fat can be used if desired)
-
14
oz
chicken broth
(can be substituted with vegetable stock)
-
1
tsp
seasoned salt
(I prefer Mortons)
-
1/8
tsp
cayenne pepper
-
1/4
tsp
curry powder
-
1 3/4
cup
heavy cream
-
1 1/2
tsp
lemon juice
-
as needed
chopped parsley
(for garnish)
Instructions
-
Add butter to a 5 qt. (or larger) pot. Add the cucumber and onion, saute until just soft.
-
Stir in the spices and chicken broth. Bring to a boil and then turn the heat to low. Let simmer for 6-8 minutes, until cucumbers are transparent.
-
Using a blender (stand, emersion, or a food processor), blend until smooth. Return to the pot or a larger bowl. Stir in the cream and lemon juice. Chill for several hours or overnight. Serve chilled and with freshly chopped parsley.