Chilled Cucumber Soup
Cold cucumber soup is a classic summertime treat made many ways. The mellow flavour and smooth texture of this version are highlighted by tiny pearls of cucumber. Make sure you dice the cucumber as finely as possible.
Ingredients
- 1 cup (250 mL) diced peeled potato
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- 3 thin slices gingerroot
- 1-1/2 tsp (7 mL) salt
- 1 cup (250 mL) low-fat sour cream
- 3 tbsp (45 mL) lemon juice
- Pinch white pepper
- 2 large field cucumber, peeled, seeded and finely diced, or (4 cups/1 L finely diced, peeled cored pickling or English cucumbers)
- 1/4 cup (60 mL) finely chopped chives
Preparation
In saucepan, bring potato, onion, garlic, bay leaf, ginger, salt and 4 cups/1 L water to boil; reduce heat and simmer, covered, until potato and onion are softened, about 15 minutes. Let cool. Remove and discard bay leaf and ginger.
Purée potato mixture in blender; transfer to bowl. Whisk in sour cream, lemon juice and pepper; stir in cucumbers. Refrigerate until chilled, 2 to 4 hours. (Make-ahead: Refrigerate for up to 2 days.) Stir, sprinkle with chives, then serve immediately.
Makes 6 servings.
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