How To Make Iced Cucumber Soup

Iced Cucumber Soup Recipe. Iced cucumber soup perfectly cooling for a hot summer's day garnished with sour cream and fresh dill. Savour our Iced Cucumber Soup recipe.
- You Will Need
-
Step 1:
-
Brown the cucumber
-
Heat the butter in a frying pan. Add the cucumber and fry for 10 minutes or until it is slightly brown in colour.
-
Step 2:
-
Add the stock
-
Pour in the chicken stock and increase the heat to a medium high temperature. Bring it to boiling point, stirring occasionally and then add the white wine.
-
Step 3:
-
Lower the heat
-
Reduce the heat to medium and let it simmer for about 10 minutes, still stirring occasionally. Add the dill, nutmeg, salt and pepper and let it simmer for a few more minutes.
-
Step 4:
-
Blend
-
Pour the soup into a blender and purée until smooth. Transfer to a bowl and let it cool.
-
Step 5:
-
Whisk in the yoghurt and sour cream
-
Once cooled, add the yoghurt and half of the sour cream and whisk until thoroughly combined. Cover and place in the fridge to chill.
-
Step 6:
-
Garnish and serve
-
Once it is thoroughly chilled, serve out into bowls and garnish with a dollop of the remaining sour cream, cucumber slices and fresh dill.