Cool as a cucumber soup

cool cucumbers on the chopping block

It’s been a long hot summer and my posts fell by the wayside while I wallowed in the heat-on the tennis courts, in the lake, on a roller coaster–or escaped to a restaurant, a movie theater, Target. I can’t even say I did much cooking. It was too hot to turn on the oven or to even grill outside.


But, baby, I’m back! There are a few posts in development so you’ll likely see a burst of activity over the next few days before I retreat back to bi-weekly posts.

Here’s a cucumber soup recipe that has pleased many and one that you can take from summer all the way through fall because of its rich creamy flavor. Just note that it takes about an hour with off and on attention. Make in the morning while you read the paper, catch up on e-mail, or watch your DVR show from last night. Chill and serve for lunch or dinner.


Ingredients: 3 cucumbers, 1.5 tablespoons butter, 1 tablespoon dill, 1 bay leaf, 1 leek (white portion only), 2 scallions, 2 cups vegetable broth, 1 heaping tablespoon flour, 1 cup 1/2 and 1/2, juice from 1/2 lemon.
scroll over images for captions
  1. Peel and slice 3 cucumbers.  The thinner the slices the quicker they will cook but  note that slices need not be neat because they will be pureed later.
  2. Place sliced cucumbers in a saucepan with 1.5 tablespoons butter over medium heat until butter is melted and coating cucumbers. Cucumbers will begin to wilt.
  3. Add 1 tablespoon dill, one bay leaf, diced leek, and diced scallions to the wilted cucumbers and cook on med-lo heat stirring only very occasionally and until cucumbers are completely tender and translucent, about 15 minutes.
  4. Stir in 2 cups vegetables broth, 1 heaping tablespoon flour, 1 teaspoon salt, 1/2 teaspoon pepper and simmer for 15 more minutes.
  5. IMG_1606
    cooling the soup for puree step

    Cool for 30 minutes. Soup can be cooled more rapidly by placing the pan into an ice bath (requires a large diameter pan) or by placing ice packs under the pan.

  6. Remove bay leaf and puree the cucumber mixture using your tool of choice. We here at food process at HUGE fans of the NutriBullet!
  7. Place pureed mixture into serving bowl and gently whisk in 1 cup of 1/2 and 1/2 and juice from one half lemon.
  8. Chill and serve.

    Jodie and her guys enjoy the soup!





 forget processed food, get a food process



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