Ultra-Easy Chilled Cucumber Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I can't think of another recipe with such a favorable ratio of ease of preparation to final result. Guests assume you've studied under a master chef, leaving it up to you to decide whether or not to confess that this refreshing summer soup only took you ten minutes to prepare. Ingredients:
8 cucumbers |
2 large onions |
2 garlic cloves |
1 cup chicken stock (canned or bouillon) |
1 pint half-and-half |
fresh chives |
white pepper |
olive oil |
salt |
Directions:
1. Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
2. Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
3. Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
4. Chill overnight, serve with a sprinkle of fresh chopped chives.
5. Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.
|
|