Ultra-Easy Chilled Cucumber Soup

1. 1

   Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.

2. 2

   Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.

3. 3

   Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.

4. 4

   Chill overnight, serve with a sprinkle of fresh chopped chives.

5. 5

   Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.

* Per serving · 4 servings · Values may vary.

No additional tips available.