Cucumbers are a known to be a wonderful cooling food for people living in hot climates and this iced cucumber soup is a tasty way to stay cool this summer. This quick and easy soup can be a refreshing lunch, light dinner or delicious entrée. The whole family is sure to enjoy its creamy flavour and it is a great way of getting the kids to eat their veges. Cucumbers contain a host of vitamins and minerals including vitamin C, silica, potassium and magnesium to name just a few. So get cooking and keep cool.
- 3 cucumbers
- 1 onion
- 2 oz butter or margarine
- 3 tablespoons plain flour
- 2 ½ cups chicken stock made using Massel brand vegetarian chicken flavour stock cubes or powder
- 1 teaspoon dill
- 2 teaspoons lemon juice
- ½ pint cream
- salt, pepper
- chives or mint
Peel cucumbers, cut in half lengthways, remove seeds, then chop finely.
Peel and chop onion. Sauté cucumbers and onion in butter until soft.
Stir in flour, then gradually add stock.
Add dill and lemon juice.
Bring to boil, stirring. Remove from heat; cool.
Push soup through sieve or blend in electric blender until smooth.
Stir in cream. Season with salt and pepper.
Sprinkle each serving with finely chopped chives or mint.