Chilled Cream of Cucumber Soup Recipe

5 1 1
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Chilled Cream of Cucumber Soup Recipe

Read Reviews
5 1 1
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 116 calories, 6g fat (4g saturated fat), 18mg cholesterol, 707mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch.

  • 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
  1. 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.
  2. 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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tinkermom User ID: 2399252 30589
Reviewed Jul. 5, 2010

"Sooo delicious! easy to make and perfect for summer. Even my fussy husband loved it. This is now in my summer recipe repertoire!"

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