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Cold Cucumber Soup With Fresh Dill

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  Unsalted butter 1 Tablespoon
  White of leek 1⁄2 , washed, patted dry, and chopped
  Onion 1⁄4 Medium, chopped
  Cucumbers 2 , peeled, seeded, and chopped
  Chicken stock 1 Quart
  Skim milk 1⁄2 Cup (8 tbs)
  Freshly ground white pepper To Taste
  Vegetable seasoning To Taste
  Chopped fresh dill 1 Tablespoon
  Cucumber 1⁄3 , seeded and cut in 4 rectangles (2 X 1 1/2 Inches Each, For Garnish)
  Fresh dill sprigs 4 (For Garnish)

In a 3-quart saucepan, melt the butter over medium heat, add the leek, onion, and cucumber, and saute for 2 minutes.
Add the stock and bring to a boil.
Reduce the heat and simmer the vegetables, uncovered, for 20 minutes.
Puree the soup in a food processor or blender in several batches (the hot liquid will increase in volume dramatically as it is pureed).
Pour into a bowl, let cool to room temperature, and refrigerate until cold, about 1 1/2 hours.
The soup can be prepared ahead to this point.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 608 Calories from Fat 218

% Daily Value*

Total Fat 25 g37.9%

Saturated Fat 11.1 g55.4%

Trans Fat 0 g

Cholesterol 63 mg21%

Sodium 1449.2 mg60.4%

Total Carbohydrates 67 g22.3%

Dietary Fiber 4.4 g17.5%

Sugars 31.1 g

Protein 33 g65%

Vitamin A 69.5% Vitamin C 71.8%

Calcium 32.5% Iron 33%

*Based on a 2000 Calorie diet


Cold Cucumber Soup With Fresh Dill Recipe