Light Cucumber Soup Recipe (Cold)
This light cucumber soup recipe is prepared with cucumbers, yogurt-like sour cream and chicken broth. In the how-to part, you mix the ingredients and let them rest; You refresh it with dill and lemon while serving. Since it is consumed cold, it is suitable for summer days and light menus.
Ingredients
Ingredients
Step-by-Step Method
Prepare vegetables
Peel the cucumbers and chop them into large pieces. Roughly cut the onion as well; so the blender pulls more easily.
Smooth mixture.
Add cucumber, onion, sour cream, chicken broth, parsley, fresh dill and dried dill to the blender. Obtain a smooth consistency by pulling in short intervals.
Sweeten and balance
Add lemon juice, season lightly with white pepper. If it is too thick, you can thin it with a small amount of chicken broth.
Cool and rest
Transfer the soup to a container with a lid. Let it rest in the refrigerator for at least 8 hours; The aromas settle and a more refreshing drink occurs.
Serve
Stir before serving. If you want, sprinkle some more dill on top and serve cold.