Cucumber soup
Cucumber soup! Beautiful light green in colour, fresh in taste and best served ice cold from the fridge. Also perfect to take in a thermos to a picnic or to cool down during a long walk.
Ingredients for 1 litre:
1 small onion
1 small clove of garlic
1 large cucumber
500 ml water
1 stock cube
Bunch of chives
Bunch of parsley
Half a lemon
75 ml cooking cream, light cream or double cream
1 tablespoon extra virgin olive oil
Pepper and salt
Butter or vegetable oil
Preparation:
Peel the onion and garlic and chop finely. Sauté in some butter or oil until soft and lightly browned. Add water and stock and bring to the boil. Meanwhile, slice the cucumber into half slices (1 cm thick). When the water is boiling, add the cucumber and let it simmer for a maximum of 5 minutes. Meanwhile, chop the chives and parsley finely. Turn off the heat and add the herbs, along with the juice of the half lemon, the cream and the olive oil. Blend the soup until smooth and season with salt and pepper. Let it cool and then place in the fridge for at least 3 hours, until the soup is really cold.
Enjoy!
Tip for garnishing the soup: use a vegetable peeler to slice a few curls from the cucumber before cutting it into pieces.
By: Marleen
Categories: Kitchen secrets
- General
- Kitchen secrets
- Meal inspiration: never again "what shall we eat today?" 7 April 2025
- Light meals: with chicken and rice 2 April 2025
- Healthy meals for 6 people: make it easy for yourself 28 March 2025
- Rendang: a flavoursome journey to Indonesia from your own kitchen 24 March 2025
- Carrot soup: a delicious meal 19 March 2025