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Quick Cold Cucumber Soup Recipe

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This recipe for Quick Cold Cucumber Soup, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ivey Mitchell
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can potato soup
1 soup can of milk
1 chicken bouillon cube
1 large cucumber, peeled and chopped (almost 2 cups)
1 C half and half

Directions:
Directions:
In heavy saucepan combine soup, milk, bouillon cube and cucumber. Cook over low heat, stirring occasionally, for about 10 minutes or until cucumber is partially cooked and soup is very hot. Half fill the blender and whirl until smooth. Repeat with remaining soup until all is blended smooth. Cover and chill. Just before serving, stir in half and half.

Variation: Also good with pea soup instead of potato, small onion, clove garlic, handful parsley. Then after blending add dash Worcestershire and lemon juice, plus 1 Tbl. each of thyme & oregano, and sour cream instead of half and half. (But then it wouldn't be so "quick".)

Personal Notes:
Personal Notes:
For those of you with a garden full of cucumbers... This will always remind me of our Lloyd cruise to Alaska. That was my first introduction to tasty cold soups. But this one is even good before you chill it!

 

 

 

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