RCI-SP.006.0028.001
Cold Cucumber Soup
Cold Cucumber Soup
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- cucumbers2 largepeeled and seeded
- 1 1/4 cups
- 1 cup
- Onion1 smallcut into wedges
- fresh parsley4 sprigsstems removed
- fresh dill or 1 teaspoon dill weed2 sprigsstems removed
- 1 tablespoon
- 1/4 teaspoon
Method
1
Peel and seed the cucumbers, then cut them into rough chunks to prepare for blending.
2
Combine the cucumber chunks, nonfat sour cream, low sodium chicken broth, onion wedges, parsley sprigs, and fresh dill sprigs in a blender.
3
Blend the mixture on high speed for 1-2 minutes until completely smooth and creamy, stopping to scrape down the sides as needed.
4
Pour the blended soup through a fine-mesh strainer into a bowl, pressing gently on the solids to extract all liquid and create a silky texture.
5 minutes
5
Stir in the lemon juice and white pepper until fully incorporated.
6
Cover the soup and refrigerate for at least 1 hour until thoroughly chilled before serving.