Cool as a Cucumber Soup

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Create this cool, refreshing alternative to the hot soups of Winter with this delicious cucumber soup that is served up cold. I absolutely love this soup!

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Member Recipe by "K_LeMay"

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PREP TIME 20 minutes
TOTAL TIME 40 minutes
SERVINGS 6

2: tablespoons Shllots

2: medium Cucumbers, peeled and chopped

2: 10 3/4 ounces cans Chicken broth

3: tablespoons Tapioca

1: tablespoon Red wine vineger

1/2: teaspoon Dill, or to taste

12: ounces Sour cream or low fat yogurt

: Salt and pepper to taste

: Sprigs of fresh Dill or Toasted almounds

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1 Saute shallots in butter until soft. Add remaining ingredients, except sour cream, and simmer about 30 minutes or until cucumbers are tender. Puree in blender. add sour cream until very smooth. Chill and garnished with dill or almonds.

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Posted 8/12/2011 2:00:45 PM REPORT ABUSE omamcm said:

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I made this soup and it lasted for one meal. My gr.daughter, age 11, age 2 big bowls. I did modify just a bit. Having frozen residual juices from a ham I had baked, I used it along with the chicken broth. I also added 2 fresh cloves of garlic and used about 2 more 4" cucumbers and a very large onion. With an abundance of cucumbers, I'm going to triple this recipe and freeze without the sour cream, and add the sour cream upon thawing, heating and serving. This soup is equally good hot or cold. As a garnish, I added a few croutons and a sprinkle of dill weed on the hot soup. This was my first experience with cucumber soup.

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