Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Chilled Cucumber Soup

2 tbsp. sherry
1 lg. onion, chopped
4 leeks, chopped
4 med. potatoes, chopped (3 c.)
1 c. chopped celery
3 tbsp. minced parsley
6 c. chicken broth
1 c. non-fat yogurt
3 lg. cucumbers
Salt to taste
Tabasco to taste
Worcestershire sauce to taste


In a soup pot, heat the sherry and saute the onions and leeks (a total of 4 cups between the 2) until golden. Add potatoes, celery, parsley and chicken broth. Cook until the vegetables are tender. Puree. Allow to warm to room temperature. Meanwhile, peel and grate the cucumbers (you should have about 2 cups). Blend into the cooled soup, along with the yogurt. Season to taste with salt, Worcestershire sauce and Tabasco. Refrigerate until well chilled, at least 4 hours. Garnish with chives.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.