May 12, 2010

Cool Cucumber Soup

"For-a-Crowd" Recipes, cucumbers, herbs, soup, summer

Presented by

34 ratings

Prep time: 18 minutes
Chilling time: 2 hours
Servings: 6 to 8
Partner: Ham & Green Tomato Pasta

Cucumbers, onion and parsley from Grandma’s garden made this a refreshing summer lunch.

Ingredients

2 medium cucumbers
1/2 medium onion
2 cups sour cream
1 1/4 cups chicken broth
1/3 cup fresh parsley sprigs
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
12 to 16 cucumber slices, optional for garnish
6 to 8 mint sprigs, optional for garnish

Directions

1

Peel and coarsely chop 1 cucumber. Coarsely chop the remaining unpeeled cucumber and the onion.
2

Combine cucumbers, onion, sour cream, chicken broth, parsley, salt, white pepper and nutmeg in a blender.
3

Process cucumber mixture just until well blended.
4

Pour cucumber soup into a large bowl. Chill, covered, for 2 hours or longer.
5

Ladle soup into individual soup bowls. Garnish with cucumber slices and mint sprigs, if desired.
6

Variation: For cold potato soup, bake 2 baking potatoes; cool. Peel and coarsely chop potatoes. Proceed with recipe,

Grandma's Secret Trick

The secret of Grandma's green goddess salad dressing was this: It was the recipe for Cool Cucumber Soup without the chicken broth and with a little more parsley and a clove of garlic. She sometimes substituted 1 cup of mayonnaise for one of the cups of sour cream. She just put all the ingredients in a blender and processed the mixture until it was smooth.