Chilled Cucumber Soup

Light and velvety smooth- you’ll enjoy this chilled cucumber soup all summer long.

Yields: 7 cups



  1. Heat oil in the bottom of a stock pot or dutch oven
  2. Add onions and cook until they begin to turn translucent 3-4 minutes
  3. Add cucumbers, salt and white pepper (if using) as cook another 3-4 minutes
  4. Add vegetable stock- it should barely cover the veggies- add a little more if needed
  5. Bring to a boil, reduce to simmer and cook 20 minutes or until the cucumbers are fork tender
  6. Turn off the heat and allow to cool at least 10 minutes, stirring frequently to release heat
  7. Working in batches, puree soup in the blender.
  8. Fill blender half full and pulse mixture 3-4 times and lift the lid to release steam.
  9. Puree on high one minute.
  10. Pour pureed soup into large mixing bowl
  11. Repeat until all soup is pureed.
  12. Gently stir in cream
  13. Chill in the fridge 12-24 hours
  14. Garnish with diced cucumbers, diced red onion, thinly sliced radishes, fresh cracked pepper or dill