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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