in Soup Recipes

Cold cucumber soup

updated

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Ingredients for 2 servings:

  • ½ tbsp instant chicken broth
  • 125 ml water, hot
  • ½ tbsp lemon juice
  • ½ cucumber(s), approx. 250 g
  • ½ bunch of dill
  • 1 tbsp sour cream
  • 75 g yogurt
  • salt and pepper
  • 1 nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dissolve the bouillon in 125 ml of hot water and let cool. Set aside 50 g of cucumber, peel the rest, cut into pieces, and puree. Cucumber puree: Mix the bouillon, lemon juice, yogurt, and sour cream, and season with salt, pepper, and nutmeg. Thinly slice the remaining cucumber. Finely chop the dill and stir it into the soup along with the cucumber slices.

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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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