Cold Cucumber Cream Soup

Cold Cucumber Cream Soup
  • 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


  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.

04/08/2018
Cold Cucumber Cream Soup, recipe PT15M PT1H 5 455 calories

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