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Iced Cucumber Soup

Trusted.Chef's picture
Ingredients
  Chicken stock cube 2
  Boiling water 1 1⁄2 Pint
  Cucumber 1 Large, peeled and cubed
  Spring onions 6 , chopped
  Corn flour 1 Ounce
  Milk 3 Tablespoon
  Cream 1⁄4 Pint
  Green color 2 Drop
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a large pan, scramble and stir the chicken stock cubes in the water until dissolved.
2) Add the cucumber and spring onions, then simmer until the vegetables are softened.
3) Press the vegetables through a sieve, then return the puree to the pan.
4) In a bowl, blend the corn flour with the milk until smooth.
5) Stir into the soup, bring to a boil and simmer over a low heat for 3 minutes.
6) Remove from heat, then stir in the cream and a few drops of green food coloring.
7) Adjust the seasoning and refrigerate the soup until thoroughly chilled.

SERVING
8) Garnish the Iced Cucumber Soup with thinly sliced cucumber and serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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