Cold Cucumber Soup Recipe

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Cold Cucumber Soup

Author: Cynthia Lee

Nutrition Information

Serves: 6

Calories: 95

Fat: 2 g
Saturated fat: 0 g
Carbohydrates: 10 g
Sodium: 700 mg
Protein: 4 g
Cholesterol: 5 mg

Recipe type: Entree

Cuisine: Polish

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Cucumber soup is famous for its consumption during summers. With a lot of nutritional value to offer, this is a soup which mostly people drink when it is served cold. Get ready to treat yourself with one of the easiest recipes to prepare a cucumber soup.

Ingredients

Cucumbers - 2
Margarine - 2 tablespoons
Chicken broth - 4 cups
Thinly sliced green onion - 2 tablespoons
Red wine vinegar - 1 tablespoon
Farina - 1 tablespoon
Chopped fresh parsley - 3 tablespoons
Sour cream - ½ cup
Dried tarragon - ⅛ tablespoon
Salt - As per your needs

Instructions

Peel and chop the two cucumbers in small equal pieces so that they can be cooked afterwards.
Add two tablespoons of margarine in a preheated saucepan and pour the small chopped pieces in it.
Add red wine vinegar and slowly stir the mixture.
Add 4 cups of chicken broth and pour in farina, salt and tarragon to the saucepan.
Stir the ingredients with a wooden spatula to make sure that the mixture does not stick to the bottom or on the sides.
Cook the mixture for a further 20 minutes or at least until the cucumber pieces are soft.
Continue to stir the ingredients until everything is fully combined.
Pour the mixture from the saucepan straight into a blender and puree it until it reaches the desired level.
Pour the soup into a large bowl.
Add sour cream to the soup and whisk it slowly.
Add some part of the cream and whisk the mixture.
Repeat until all the cream is used and the mixture is fully prepared.
Refrigerate the soup for a good four hours for best results.

Instructions

1

Foods that go along with Cold Cucumber Soup:

Boiled Eggs

Cold cucumber soup, served with boiled eggs, is going to enhance the overall taste and experience for you.