Foods | Cooking
Hints & Tips
This wonderful Cucumber Soup recipe is from the 1965
cookbook A Treasury of Great Recipes by Mary and Vincent Price. The
original recipe came from the Scandia Restaurant in Los Angeles, California.
More of Linda's great
Soup, Stew, and Chili Recipes.
Cold Cucumber Soup Recipe
Yields: 6 servings
Prep time: 20 min
Cook time: 35 min
3 medium cucumbers, divided
2 tablespoons butter
1 leek, chopped (white part only)
2 bay leaves
1 tablespoon all-purpose flour
3 cups good-quality vegetable or chicken broth
1 teaspoon salt
half and half cream
Juice of 1/2 lemon
Peel and thinly slice two (2 cucumbers).
In a large pot over medium heat, melt butter; add sliced
cucumbers, leek, and bay leaves. Cook slowly until tender, but not brown. Discard bay leaves.
Whisk in the flour until well combined. Add vegetable or chicken broth and salt; bring just to a
boil, then reduce heat to low and let simmer approximately 20 to 30 minutes,
stirring occasionally. Remove from heat and let cool.
Puree cooled soup mixture through a sieve or in a blender or food processor. Chill soup in refrigerator several hours.
Peel, halve, and remove seeds from remaining cucumber, then grate. Add to soup
with half and half cream, lemon juice, and dill to taste. Correct seasoning with
salt and pepper. Chill in refrigerator for at least another 30 minutes or longer, so soup will be icy cold when served.
Serve in cold soup cups and top each serving with a dollop of sour cream.
Makes 6 servings.