Cold Cream Of Cucumber Soup

1. 1

   Bring the vegetable broth to the boil.

2. 2

   Chop 4 of the cucumbers coarsely.

3. 3

   Thinly slice the fifth, and set the slices aside.

4. 4

   Add the chopped cucumbers, potato, leeks, shallot and garlic to the boiling broth, and cook until tender, about 45 minutes.

5. 5

   Remove from heat and blend.

6. 6

   Add salt and pepper to taste, and cool.

7. 7

   Refrigerate for several hours, until well chilled.

8. 8

   To serve, pour the chilled soup into a soup tureen, add the sliced cucumbers and chopped chives.

9. 9

   Spoon the sour cream or yogurt on top, or serve it separately at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.