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Prep Time: 30 Minutes Cook Time: 4320 Minutes |
Ready In: 4350 Minutes Servings: 8 |
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Make ahead soup that is perfect on warm summer days. Ingredients:
1 vidalia onion, coarsely chopped |
1 1/2 large cucumbers, peeled, seeded and sliced |
1/2 cucumber, finely chopped (reserve) |
1 teaspoon minced garlic |
2 teaspoons olive oil |
2 tablespoons butter |
2 tablespoons flour |
2 cups water |
1 1/2 teaspoons chicken bouillon granules |
1/2 teaspoon lemon juice |
1 pinch dried red pepper flakes |
1 teaspoon dried dill |
1 pint buttermilk |
1/4 cup sour cream |
salt & pepper |
2 tablespoons snipped chives |
Directions:
1. Sauté onion and sliced cucumber in olive oil until onion is transparent.
2. Season to taste with salt and pepper.
3. Add water, chicken base, pepper flakes and garlic. Bring to a boil.
4. In a small pan, melt butter then blend in flour. Add to cucumber mixture, simmer 30 minutes.
5. Process soup in blender until smooth.
6. Stir in buttermilk, lemon juice, dill, reserved chopped cucumber, sour cream and chives.
7. Cool soup completely, adjust seasonings and thin with half & half or milk if needed.
8. Serve cold.
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