Cold Cucumber Soup Recipe

Name: Cold Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 Tbsp. butter; 1/2 large onion, finely chopped; 1 clove garlic, finely chopped; 2 large cucumbers, peeled, halved lengthwise, seeded and chopped; 3 Tbsp. all-purpose flour; 2 c. chicken bouillon; 1 tsp. salt; 3/4 c. sour cream or yogurt; 1 Tbsp. dill weed; 1 tsp. grated lemon rind; 1/2 tsp. mace

Servings: persons

2 Tbsp. butter
1/2 large onion, finely chopped
1 clove garlic, finely chopped
2 large cucumbers, peeled, halved lengthwise, seeded and chopped
3 Tbsp. all-purpose flour
2 c. chicken bouillon
1 tsp. salt
3/4 c. sour cream or yogurt
1 Tbsp. dill weed
1 tsp. grated lemon rind
1/2 tsp. mace

1
Heat butter in heavy skillet and saute onion, garlic and cucumber until onion is tender, about 10 minutes.
2
Sprinkle with flour.
3
Stir well.
4
Gradually stir in broth.
5
Add salt and bring to boil.
6
Cover and simmer until cucumber is tender.
7
Cool.
8
Puree mixture in batches in blender.
9
Stir or whip in sour cream, dill, lemon rind and mace.
10
Chill several hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. butter, 1/2 large onion, finely chopped, 1 clove garlic, finely chopped, 2 large cucumbers, peeled, halved lengthwise, seeded and chopped, and more.

Yes, Cold Cucumber Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Cucumber Soup

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