Chilled cucumber soup







Cook Time

15-25 Min


  • 1 onion, diced
  • 50g/2oz butter
  • 550g/1lb 4oz cucumber, diced
  • 1.8 litres/3pt vegetable stock
  • 2 tablespoons chopped fresh parsley
  • juice of 1/2 lemon
  • 600ml/1pt single cream
  • salt and freshly ground black pepper
  • In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured.
  • Add the cucumber and continue to cook gently for a further 5 minutes.
  • Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes.
  • Add the parsley and lemon juice, and continue to cook for a further 5 minutes.
  • Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill.
  • When ready to serve, whisk in the single cream. Serve chilled.
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