Cold Cucumber Cream Soup recipe

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Ingredients

2 tablespoons vegetable oil
1 large sweet onion, peeled and chopped
6 large cucumbers - peeled, seeded, and cut into pieces
4 cups chicken stock
2 tablespoons dill weed
salt and ground black pepper to taste
1 cup heavy whipping cream

Nutrition Info

171.2 calories
carbohydrate: 8.4 g
cholesterol: 41.1 mg
fat: 15.1 g
fiber: 1.8 g
protein: 2.3 g
saturatedFat: 7.6 g
servingSize: -
sodium: 359.6 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a heavy saucepan over medium heat. Add onion, cook and stir until soft, 8 to 10 minutes.

  2. Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.

  3. Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.

  4. Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.

  5. Refrigerate soup until completely chilled, at least 1 hour.

Recipe Yield

8 servings

Recipe Note

A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch.

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