Cold, light and refreshing for hot summer days, this chilled cucumber soup doesn’t heat up the kitchen because it requires no cooking. Just a whirl in the blender and a stay in the fridge. Serve really cold as you enjoy cucumbers in this unusual way.
My dear friend, Susan prepared Frosted Cucumber Soup many years ago for a summer birthday lunch. She shared her recipe that is easy and great for using those abundant cucumbers.
Serve as a first course or as a light lunch entree.
Frosted Cucumber Soup
source: my friend, Susan
Puree in a blender:
3 cucumbers, peeled, seeded and chopped
1 envelope leek soup mix
3/4 cup milk
1 cup sour cream
1 tsp. lemon juice
few drops green food coloring, optional
additional salt and pepper as desired
Chill soup until icy cold. Serve with a spoonful of sour cream and a sprinkling of chives or fresh mint over each. (NOTE: fresh dill would also be good)