Serve hot or cold. This cucumber soup is light and flavorful. Very easy and fast to throw together. Budget-friendly.
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
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.