Chilled Cucumber Soup Ingredients
- 1 onion, diced
- 50 g/2 oz butter
- 550 g/1 lb 4 oz cucumber, diced
- 1.8 litres/3 pt vegetable stock
- 2 tablespoons chopped fresh parsley
- juice of 1 ⁄2 lemon
- 600 ml/1 pt single cream
- salt and freshly ground black pepper
Chilled Cucumber Soup Recipe
In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured. Add the cucumber and continue to cook gently for a further 5 minutes.
Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes. Add the parsley and lemon juice, and continue to cook for a further 5 minutes.
Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill.
When ready to serve, whisk in the single cream. Serve chilled.