Best Cold Cucumber Cream Soup Recipes

COLD CREAM OF CUCUMBER SOUP

Steps:

• Bring the vegetable broth to the boil.
• Chop 4 of the cucumbers coarsely.
• Thinly slice the fifth, and set the slices aside.
• Add the chopped cucumbers, potato, leeks, shallot and garlic to the boiling broth, and cook until tender, about 45 minutes.
• Remove from heat and blend.
• Add salt and pepper to taste, and cool.
• Refrigerate for several hours, until well chilled.
• To serve, pour the chilled soup into a soup tureen, add the sliced cucumbers and chopped chives.
• Spoon the sour cream or yogurt on top, or serve it separately at the table.

COLD CUCUMBER CREAM SOUP

Steps:

• Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
• Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
• Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
• Refrigerate soup until completely chilled, at least 1 hour.

COLD CUCUMBER SOUP WITH CREAM FRESH AND SUMMER HERB SALAD

Steps:

• In a food processor or blender place all the "soup" ingredients and puree. Lightly season with salt and pepper and refrigerate for several hours or up to overnight. Strain through a fine mesh sieve and season with salt and pepper. Whisk water into creme fresh, till think enough to drizzle (or no longer clings to the spoon). In a bowl combine tomatoes, cucumber, radishes, chives, parsley, and dill. Season with salt and pepper. In an additional bowl stir together olive oil, white wine vinegar, honey, and lemon juice. Toss together, olive oil mixture and salad. Divide soup in bowls, drizzle soup with crème fresh and place salad into the center of each bowl, and sprinkle with chives.