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How To Make Iced Cucumber Soup

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How To Make Iced Cucumber Soup
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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. Enlarge 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.
Serves:
4
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Total Time:
35 minutes

Step 1: Brown the cucumber

  • 1 tsp unsalted butter
  • 3 large cucumbers, peeled, seeded and chopped
  • 500 ml chicken stock
  • 120 ml white wine
  • 1 tbsp fresh dill
  • ½ tsp ground nutmeg
  • 200 ml sour cream
  • 120 ml yoghurt
  • ½ tsp salt
  • freshly ground black pepper
  • 1 saucepan
  • 1 blender
  • 1 bowl
  • 1 wooden spoon
  • 1 whisk

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.
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