With a Grateful Prayer and a Thankful Heart: Frosted Cucumber Soup

Friday, July 15, 2016

Frosted Cucumber Soup

Cold, light and refreshing for hot summer days, this chilled cucumber soup doesn't heat up the kitchen because it requires no cooking. Just a whirl in the blender and a stay in the fridge. Serve really cold as you enjoy cucumbers in this unusual way.


My dear friend, Susan prepared Frosted Cucumber Soup many years ago for a summer birthday lunch. She shared her recipe that is easy and great for using those abundant cucumbers.
Serve as a first course or as a light lunch entree.
Frosted Cucumber Soup
source: my friend, Susan

Puree in a blender:
3 cucumbers, peeled, seeded and chopped
1 envelope leek soup mix
3/4 cup milk
1 cup sour cream
1 tsp. lemon juice
few drops green food coloring, optional
additional salt and pepper as desired

Chill soup until icy cold. Serve with a spoonful of sour cream and a sprinkling of chives or fresh mint over each. (NOTE: fresh dill would also be good)

5 comments:

podso said...

What a great idea for all the garden cucumbers!

Gayle - Moments With Me said...

This looks and sounds yummy. I love cucumbers.

Ann said...

sounds delicious and refreshing. I can imagine how good it must smell too

Bev said...

sounds delicious!!

Pattie @ Olla-Podrida said...

I love cucumbers and am growing them in my little deck container garden. When enough of them reach maturity, I'm going to make this soup. I absolutely love cucumber soup of all types, but am particularly interested in this recipe because of the inclusion of the leek soup mix. Thank you!

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