Chilled Cream of Cucumber Soup

Submitted by SmilinJenE

"Cook time is chill time. This is a good make-ahead summer soup that is cool and refreshing - especially for those hot Florida summers. Even those that don't care for cold soup usually enjoy this!"

 

• Ready In: 4hrs 45mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 medium onion, chopped
• 29.58 ml butter or 29.58 ml margarine
• 907.18 g cucumbers, peeled
• 1182.95 ml chicken broth
• 59.14 ml minced fresh dill or 14.79 ml dill weed
• 14.79 ml balsamic vinegar or 14.79 ml white vinegar
• 1.23 ml salt
• 59.14 ml quick cooking farina
• 236.59 ml low-fat sour cream, divided

directions

1. In a large saucepan, saute onion in butter until tender.
2. Slice 1/3 cup cucumbers; refrigerate.
3. Chop the remaining cucumbers and add to onion mixture.
4. Add the broth, dill, vinegar, and salt; bring to a boil.
5. Gradually add farina, stirring constantly.
6. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
7. Cool slightly.
8. In a blender or food processor, process soup in batches until pureed.
9. Pour into a container; refrigerate until chilled (about 4 hours).
10. Just before serving, whisk in 1/2 c. sour cream
11. Garnish each serving with reserved cucumber slices and 1 T sour cream.