Printable | Taste of Home

Chilled Cream of Cucumber Soup

1 medium onion, chopped
2 tablespoons butter
2 pounds cucumbers, peeled
5 cups chicken broth
1/4 cup minced fresh dill or 1 tablespoon dill weed
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 cup quick-cooking farina
1 cup (8 ounces) reduced-fat sour cream, divided

In a large saucepan, saute onion in butter until tender. Slice 1/3 cup
cucumbers; refrigerate. Chop the remaining cucumbers and add to onion
mixture. Add the broth, dill, vinegar and salt; bring to a boil.

Printed from tasteofhome.com Oct 13, 2008

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Chilled Cream of Cucumber Soup cont.

Gradually add farina, stirring constantly. Reduce heat; simmer,
uncovered, for 20 minutes, stirring occasionally. Cool slightly. In a
blender or food processor, process soup in batches until pureed. Pour
into a container; refrigerate until chilled. Just before serving,
whisk in 1/2 cup sour cream. Garnish each serving with reserved
cucumber slices and 1 sour cream.

Yield: 8 serving.