Cucumber soup – it’s a thing!
I had some cucumbers in the crisper and wanted to try something other than a tzatziki dip (which I do adore!).
Let me tell you, I’m a big fan of this healthy, budget-friendly cucumber soup.
Fast and easy to throw together.
This is going to be a familiar sight at the dinner table.
It makes for a light meal, and is perfect accompanied by a nice, chewy chunk of baguette.
I adapted this recipe from one I found on All Recipes. This soup is good served either hot or cold. I prepared it on a chilly, rainy day and opted for the hot version!
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Misc||Serve Cold, Serve Hot|
|Slightly adapted from recipe on||All Recipes|
- 4 Medium Cucumbers (peeled and diced)
- 2 Tablespoons Red onion (minced)
- 2 Tablespoons Butter
- 1 Tablespoon Red wine vinegar
- 4 Cups Chicken broth
- 1 Tablespoon Flour
- Pinch Tarragon
- 1/2 Cup Sour cream
- 3 Tablespoons Fresh Parsley (minced)
- Salt and Pepper (to taste)
|Peel, remove seeds, and dice cucumbers. Mince onions and parsley|
|In medium saucepan, melt butter. Saute onions. Add cucumbers, broth, red wine vinegar and flour.|
|Add tarragon and a little salt. Simmer soup until cucumbers are soft (approx. 20 minutes).|
|Run soup through strainer to separate broth from cucumbers and onions.|
|Puree cucumbers and onions in blender, adding a little broth if needed. Return pureed mixture to saucepan with reserved broth. Heat through. Whisk in sour cream, adjust seasonings and sprinkle with minced parsley.|
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