in Soup Recipes, USA or Canada

American cucumber soup with corn, cold

updated

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Ingredients for 4 servings:

  • 1 cucumber(s), peeled
  • 2 cloves garlic
  • 1 cup whipped cream
  • 500 g yogurt
  • 2 tsp dill
  • 1 pinch(s) celery, dried
  • ½ can corn
  • salt and pepper
  • nutmeg
  • 1 dashes lemon juice

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

cold refreshment on warm days

Peel the garlic and puree it with the cream, yogurt, and chopped cucumber in a blender. Season with salt, pepper, dill, celery, nutmeg, and lemon juice. Chill for 1 hour, ideally, but this isn’t necessary if the ingredients come from the refrigerator. Divide the dish among 4 plates and divide the corn evenly among the plates. Buttered bread makes a great side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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