Cold Cucumber Soup Recipe

Annette McDermott
Cold cucumber soup

Ingredients for Cold Cucumber Soup Recipe

Makes 4 to 6 servings

  • 3 cucumbers, peeled, seeded, and chopped
  • 1 small onion, finely chopped
  • 3 cups vegetable broth (or chicken broth)
  • 1 cup cream or half-and-half
  • 1/3 cup sour cream, plus more for garnish
  • 1/2 teaspoon salt, more or less to taste
  • 1/2 teaspoon pepper, more or less to taste
  • 1/2 tablespoon freshly chopped mint, plus more for garnish
  • 1/2 tablespoon freshly chopped dill weed, plus more for garnish
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • Several slices of unpeeled cucumber for garnish

Instructions

  1. Place cucumbers, onion, broth, cream, and sour cream in a large bowl.
  2. Using an immersion blender or traditional blender, blend ingredients until smooth.
  3. Add salt, pepper, mint, dill weed, and garlic; blend until well-combined.
  4. Refrigerate until chilled; stir in lemon juice.
  5. Garnish with unpeeled cucumber slices, a dollop of sour cream, and freshly chopped mint and dill weed.
Cold Cucumber Soup Recipe