"We grow lots of cukes in North Carolina, and plenty are available from friends if you don't happen to have a garden," writes Doris Heath of Franklin, North Carolina. "This is a good make-ahead summer soup that is so cool and refreshing. If people like cucumbers, they will enjoy this-even those who say they don't care for cold 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. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly.
- In a blender, 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 tablespoon sour cream. Yield: 8 servings (2 quarts).
Originally published as Chilled Cream of Cucumber Soup in Light & Tasty June/July 2001, p19
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