Chilled Cream of Cucumber Soup Recipe
Overview
Chilled Cream of Cucumber Soup is a perfect make-ahead dish for hot summer days, especially refreshing during the scorching Florida summers. This soup combines the crispness of cucumbers with the creamy texture of sour cream, balanced with delicate dill flavors and a hint of vinegar.
- Prep Time: 45 minutes
- Cook Time: 0 minutes (Chill Time: 4 hours)
- Total Time: 4 hours 45 minutes
- Yield: 8 servings
- Calories: 135.4 per serving
- Dietary Information: Low Protein, Low Cholesterol
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Onion |
| 2 tbsp | Butter |
| 2 tbsp | Margarine |
| 5 | Cucumbers |
| 1/4 cup | Chicken broth |
| 1 tbsp | Fresh dill |
| 1/4 tsp | Dill weed |
| 1/4 cup | White vinegar |
| 1 tsp | Salt |
| 1/4 cup | Farina |
| 1/2 cup | Low-fat sour cream, plus additional for garnish |
Instructions
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Saute Onion: In a large saucepan, melt butter and margarine over medium heat. Add finely chopped onion and saute until tender.
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Prepare Cucumbers: Reserve 1/3 cup of cucumbers for garnish. Chop the remaining cucumbers and add them to the onion mixture in the saucepan.
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Cook Soup Base: Stir in chicken broth, fresh dill, dill weed, white vinegar, and salt. Bring the mixture to a boil.
-
Add Farina: Gradually add farina to the boiling mixture, stirring constantly to prevent clumping. Reduce heat and simmer uncovered for about 20 minutes, stirring occasionally, until the farina is cooked and the soup thickens slightly.
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Cool and Blend: Allow the soup to cool slightly. Working in batches, carefully transfer the soup to a blender or food processor and blend until smooth.
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Chill Soup: Pour the pureed soup into a container and refrigerate for at least 4 hours, or until well chilled. The chilling process allows the flavors to meld together perfectly.
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Finish with Sour Cream: Just before serving, whisk in 1/2 cup of low-fat sour cream into the chilled soup. This addition adds creaminess and a subtle tanginess.
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Serve: Ladle the chilled soup into bowls. Garnish each serving with reserved cucumber slices and a dollop of sour cream. Optionally, sprinkle a little extra dill for a decorative touch.
Serving Tips
- This soup is best served cold, making it ideal for a refreshing starter or light lunch during hot weather.
- Pair with crusty bread or a fresh salad for a more substantial meal.
- Adjust the seasoning according to your taste preferences, adding more vinegar or salt if desired.
Storage
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Stir well before serving leftovers.
Enjoy Your Chilled Cream of Cucumber Soup!
This recipe offers a delightful way to enjoy the crispness of cucumbers in a creamy, chilled soup form, perfect for cooling down on a hot summer day. Whether you’re hosting a gathering or simply craving something refreshing, this soup will surely become a favorite in your recipe collection.
