chilled cucumber soup in glasses garnished with cucumber slices

Chilled cucumber soup: Refreshing summertime starter. Image by Vinzenz Lorenz M from Pixabay

Chilled cucumber soup: Refreshing summertime starter

If you have lots of people coming over for a big summer feast, start them out with some chilled cucumber soup. A refreshing treat for the warm weather.

chilled cucumber soup in glasses garnished with cucumber slices

Chilled cucumber soup: Refreshing summertime starter. Image by Vinzenz Lorenz M from Pixabay

The weather is finally back to what South Africans love after a cold winter. Spring is here with summer right on its tail, making it the perfect time to invite your friends and family over for a feast. If you have a summery braai or dinner planned, your starters should be as refreshing as the drinks to stay cool. A chilled cucumber soup is a great way to start the food festivities as you prepare the palate for the flavours to come.

Chilled cucumber soup tips

Cucumber soup, like water with some slices is a nice fresh flavour that doesn’t weigh you down. This creamy chilled soup takes less than forty minutes to make and can be made a day before and then add the cream before serving. If you don’t have dried dill, some dill pickle juice can add some flavour and seasoning. Serve your cucumber soup in glasses to go with the summer cocktail theme.

If you have friends coming over for a big summer feast, start them out with some chilled cucumber soup. A refreshing treat for the warm weather.

Chilled cucumber soup recipe

0 from 0 votes
Recipe by Gary Dunn Course: StarterCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 2 tbsp butter

  • ¼ cup chopped onions

  • 3 cups cucumber, peeled and sliced

  • 4 cups chicken stock

  • 1 tsp wine vinegar

  • ½ tsp dried dill

  • 3 tbsp flour

  • milk

  • salt and black pepper

  • 1 cup sour cream

Method

  • Melt the butter, stir in the onions and cook over medium heat until tender.
  • Add the cucumber, chicken stock, vinegar and dried dill.
  • Bring to the boil, stir in the flour and simmer, uncovered, for 20 minutes.
  • Liquidize, return to the pot and simmer until the consistency is like thick cream.
  • Allow soup to cool, then chill in the fridge.
  • Season to taste and add the cream just before serving.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Do you want to make more tasty summer recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the St. Andrews Preparatory School, Prep 100 Recipe Book.

If you would like to submit a recipe for publication, please complete our recipe form here.