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Cold Cucumber Cream Soup

James & Elizabeth

"A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch."
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Ingredients

1 h 45 m servings 171 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
  2. Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
  3. Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
  5. Refrigerate soup until completely chilled, at least 1 hour.

Footnotes

  • Cook's Note:
  • For best results, prepare this soup 2 days ahead of time to fully develop the flavors.

Nutrition Facts


Per Serving: 171 calories; 15.1 g fat; 8.4 g carbohydrates; 2.3 g protein; 41 mg cholesterol; 408 mg sodium. Full nutrition

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Reviews

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I thought it was really good. It was time consuming pitting the cucumbers, but ultimately worth it.

Not bland at all! I did modify a bit the second time around. It'snot tasteless, it has a delicate flavour. Anyways, 5 stars!

Didn't like it much; I found it tasteless.