Everlasting Gardener

Joanie Lapic Herb Specialist

Cold Cucumber Soup

This is an ideal soup for a hot summer (or Indian summer) day.
Prepare soup the day before serving and chill well.

2 Tbsp. unsalted butter
1 yellow onion, diced
3 to 4 cups chicken stock
1 small potato, peeled and diced
3 cucumbers, peeled, seeded and diced
1/2 cup heavy cream
salt and freshly ground pepper
3 Tbsp. chopped fresh Dill, Mint or Basil (Dill is best!)
Melt butter over medium heat in medium saucepan.
Add onion, saute until tender (5 to 10 min.).
Add 3 cups chicken stock and potato, bring to a boil.
Reduce heat and simmer, uncovered, 10 min.
Add cucumbers and continue to simmer until cucumbers
are soft, about 10 more minutes.
Blend in blender or process in food processor, until pureed.
If puree is too thick, add as much of the remaining chicken
stock as necessary to make it of 'soup' consistency.
Transfer to bowl and whisk in the cream.
Cover and refrigerate the soup until well chilled.
Add salt and pepper to taste and ladle into chilled bowls.
Garnish with your Herb of choice (Dill, Mint or Basil)
and serve.
Can be enjoyed warm. But do NOT boil when warming.

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