Chilly dilly cucumber soup
Serve this refreshing soup as a simple side dish on a sweltering summering evening. The combination of cucumber and dill would pair well with roasted or grilled salmon or chicken. As a lunch option, try it alongside a cold sandwich or crisp salad. For this recipe look for a long, and thin hothouse or English seedless cucumber. They usually come wrapped in plastic, which seals in the moisture and helps to prolong freshness. It also means the cucumber doesn’t need to be waxed. If you’d like an extra bit of zip, stir a pinch of cayenne or crushed red pepper into the soup before refrigerating.
1 medium, seedless, peeled, and chunked
8 medium, chunked (white and light green parts only)
¼ cup(s), chopped, fresh
Light sour cream
- In a food processor or blender puree the cucumber, broth, scallions, and chopped dill. Transfer to a bowl and refrigerate, tightly covered, at least 2 hours.
- Stir in the sour cream until well blended. Serve, sprinkled with the dill.