Chilled Cucumber Soup
Light and velvety smooth- you’ll enjoy this chilled cucumber soup all summer long.
1 Tablespoon Extra virgin olive oil
1 Medium yellow onion- chopped
6 Large cucumbers-peeled, trimmed, seeded and chopped
1/2 Teaspoon kosher salt
1/2 Teaspoon ground white pepper (can omit, but gives a nice layer of flavor)
3 Cups Vegetable stock
1/2 Cup heavy cream or half and half
Heat oil in the bottom of a stock pot or dutch oven
Add onions and cook until they begin to turn translucent 3-4 minutes
Add cucumbers, salt and white pepper (if using) as cook another 3-4 minutes
Add vegetable stock- it should barely cover the veggies- add a little more if needed
Bring to a boil, reduce to simmer and cook 20 minutes or until the cucumbers are fork tender
Turn off the heat and allow to cool at least 10 minutes, stirring frequently to release heat
Working in batches, puree soup in the blender.
Fill blender half full and pulse mixture 3-4 times and lift the lid to release steam.
Puree on high one minute.
Pour pureed soup into large mixing bowl
Repeat until all soup is pureed.
Gently stir in cream
Chill in the fridge 12-24 hours
Garnish with diced cucumbers, diced red onion, thinly sliced radishes, fresh cracked pepper or dill