› Budget Menu & Dirt Cheap Recipes › General Recipes › Cold Cucumber Soup
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- This topic has 0 replies, 2 voices, and was last updated May 19, 2009 at 4:37 pm by .
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- May 19, 2009 at 1:40 pm #273470
JoAnn
Cold Cucumber Soup
You can make this soup ahead of time and chill it, covered, in the refrigerator until ready to use.
Ingredients3 leeks, washed and sliced in rounds
2 cups vegetable stock
2 cups milk
6 cucumbers, peeled, sliced, and seeded
3 tablespoons minced fresh dill
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped green onion or chive
1 teaspoon salt
1 teaspoon freshly ground black pepperGARNISH
plain low-fat yogurt, or low-fat sour creamInstructions1. Cook the leeks in the stock in a large soup pot for 10 minutes. Add the milk and cucumbers.
2.Pour small batches at a time into a blender and purée until smooth. Add the dill, lemon juice, green onions or chives, salt, and pepper. Stir once or twice.
3.Chill covered in the refrigerator for 3 hours - May 19, 2009 at 4:37 pm #421642
rtebalt
I’ve never had cucumber soup. Sounds good! 🙂 Thanks!
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› Budget Menu & Dirt Cheap Recipes › General Recipes › Cold Cucumber Soup