Creamy Cucumber Veloute Recipe

Name: Creamy Cucumber Veloute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound European cucumbers, cut into 1/2-inch pieces; 3/4 cup plain whole milk yogurt; 1/4 cup water; 1 tablespoon fresh lemon juice; Pinch of curry powder; Pinch of cayenne pepper; 2 teaspoons creme fraiche or sour cream; Salt and freshly ground white pepper; 1/4 cup heavy cream; 16 small mint leaves

Servings: persons

1 pound European cucumbers, cut into 1/2-inch pieces
3/4 cup plain whole milk yogurt
1/4 cup water
1 tablespoon fresh lemon juice
Pinch of curry powder
Pinch of cayenne pepper
2 teaspoons creme fraiche or sour cream
Salt and freshly ground white pepper
1/4 cup heavy cream
16 small mint leaves

1
In a blender, combine the cucumbers, yogurt, water, lemon juice, curry powder and cayenne and puree until very smooth.
2
Blend in the creme fraiche.
3
Strain the soup through a fine sieve, pressing down on the solids to extract as much liquid as possible.
4
Season the veloute with salt and white pepper and refrigerate until chilled.
5
In a medium bowl, gently whip the cream.
6
Season with salt and white pepper and chill.
7
Just before serving, stir the veloute and pour it into 8 small glasses or demitasse cups.
8
Garnish each serving with a heaping teaspoon of the whipped cream and 2 mint leaves.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 pound European cucumbers, cut into 1/2-inch pieces, 3/4 cup plain whole milk yogurt, 1/4 cup water, 1 tablespoon fresh lemon juice, and more.

Yes, Creamy Cucumber Veloute falls under the General 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.

Creamy Cucumber Veloute

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