Cold Cucumber Cream Soup Recipe - Allrecipes.com
  • READY IN hrs

Cold Cucumber Cream Soup

Recipe by  

"A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
  2. Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
  3. Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
  5. Refrigerate soup until completely chilled, at least 1 hour.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 1 hr 45 mins

Footnotes

  • Cook's Note:
  • For best results, prepare this soup 2 days ahead of time to fully develop the flavors.
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Nutrition

  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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