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Cold Cucumber Soup Recipe

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This recipe for Cold Cucumber Soup, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, August 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cucumbers (about 2 1/2 pounds), peeled, halved, and seeded
1 cup sour cream
1 tablespoon minced fresh dill
1 1/2 teaspoons sugar
1 teaspoon Dijon mustard
1 clove garlic , minced
3 cups buttermilk
Table salt and ground black pepper

Directions:
Directions:
Cut 1 of the cucumbers into 1/4-inch cubes and reserve. Process the remaining 3 cucumbers, the sour cream, dill, sugar, mustard, and garlic in a blender (or food processor) until smooth. Transfer to a large bowl or container. Stir in the buttermilk and reserved cubed cucumber. Season with salt and pepper. Cover and refrigerate until well chilled, about 30 minutes (or up to 6 hours). Season again with salt and pepper to taste before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Adding a pound of small cooked shrimp makes this soup a perfect main course for a luncheon or light summer dinner. This soup should be eaten the same day it is made.

I got this recipe from www.cookscountry.com

 

 

 

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