COLD CUCUMBER CREAM SOUP

Cold Cucumber Cream Soup image

A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch.

Provided by James Mace

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 7

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Ingredients

2 tablespoons vegetable oil
1 large sweet onion, peeled and chopped
6 large cucumbers - peeled, seeded, and cut into pieces
4 cups chicken stock
2 tablespoons dill weed
salt and ground black pepper to taste
1 cup heavy whipping cream

Steps:

Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
Refrigerate soup until completely chilled, at least 1 hour.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 8.4 g, Cholesterol 41.1 mg, Fat 15.1 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 359.6 mg, Sugar 1.1 g