in Soup Recipes

Cucumber cream soup

updated

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Ingredients for 4 servings:

  • 1 kg cucumber(s)
  • 600 ml yogurt
  • 100 g cream cheese
  • 250 ml vegetable broth, cold
  • 2 bunches of dill
  • lemon juice
  • salt and pepper

Instructions

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

Cold soup

Wash and trim the cucumbers, then puree them with yogurt, cream cheese, vegetable stock, and coarsely chopped dill. Reserve a little dill for garnish. Season with lemon juice, salt, and pepper and serve in ice-cold plates with dill sprigs. Ciabatta or fresh toast goes well with this 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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