chilled cucumber soup

Still optimistic about a few more warm days, I am looking at a pile of cucumbers brought to me by a friend — well, at least I think she is a friend (off loading of cucumbers aside). So, here’s what I’m going to do with them:

Chilled Cucumber Soup

1 pound cucumbers

1 spring onion, cut in 1-inch lengths

1/2 teaspoon grated fresh ginger

1 cup cold chicken or vegetable stock, plus a little more to thin, if necessary

1 tablespoon rice vinegar

1/2 cup sour cream, non-fat sour cream, or whipping cream

salt and white pepper, to taste

1 teaspoon Madeira (optional)

freshly snipped chives, for garnish

Peel cucumbers; cut into 1-inch chunks. Add cucumber, spring onion, ginger, chicken stock and rice vinegar to blender container or food processor fitted with a metal blade. Process until smooth. Add sour cream, process until combined. Consistency can be adjusted with chicken stock if necessary. Adjust seasonings. For velvety smooth soup, strain through a fine sieve if desired. Chill if necessary. Can be prepared one day in advance.

Just before serving, stir in Madeira. Serve chilled, garnished with snipped chives.

Serves 4 to 6.


Comments

chilled cucumber soup — 1 Comment

  1. My grand father was Scottish and an immigrant from
    England in 1925. He gave my mom the recipe and she would make it every summer. Although hers had only chicken broth, cucumber, and a dollop of sour cream.
    One of my favorites!

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