cucumber soup
no date available.
All pictures on this page except Pic2 have been borrowed from the internet.
Cucumber soup is very easy to make. The method is the same as for Zucchini Soup with or without the blending. Blend and chill cucumber soup makes it Vichyssoise.
We're talking the big salad cucumbers here, not the little ones for pickling. Cucumber skin can be bitter. Better peel it. By itself, the cucumber may be rather bland. Add spices and other vegetables for different flavor combinations.
Pic1: cucumber soup
Pic2: cucumbers with other vegetables
INGREDIENTS
This is what you need for 4 servings:
- 4 cucumbers, peeled
- stock (chicken, beef, vegetable)
- S&P
- Any other vegetables you care to add.
Directions
- Peel the cucumbers.
-
optional:
- If there are large seeds, remove them, keep only the outer shell.
- Chop or slice the cucumbers.
- Transfer to a 6-qt. pot.
- Add stock to cover, S&P to taste, any condiments and other vegetables.
- Bring to a low boil over medium heat. Reduce heat.
- Simmer over low heat for 15-20 minutes, go for 30 if you want to blend.
- optional:
- puree part or all of the vegetables.
- Serve immediately and enjoy.
- Serving suggestion:
- Refrigerate the soup and serve chilled. ( = Vichyssoise)
b. Cucumber Soup on the internet
Pic3: simmeringPic4: blended
Pic5: served with parsley
Pic6: with potatoes & cornPic7: chilled
Pic8: Polish cucumber soup