Cold Cucumber Soup Recipe

Recipe

This recipe for cold cucumber soup is both gluten free and vegetarian. Great summertime option for a creamy soup when cucumbers are plentiful in the gardens. Cook’s Delight® Vegetable Soup Base makes a delicious soup stock for this recipe.  Vegetable soup base is available on Amazon in individual quantities.

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Cuisine
United States
Servings:
For:
This Recipe Is:
Featuring:
4LunchGluten Free, VegetarianCook’s Delight® Vegan Supreme Chicken Style Soup Base VG-174

Ingredients

  • 1 pound chopped cucumber
  • 2 tbsp butter or margarine
  • 1/4 cup chopped green onion
  • 1 qt Cook’s Delight® Vegan Supreme Chicken Style Soup Stock (mix 4 tsp Cook’s Delight® Vegan Chicken Style Soup Base with 1 qt of boiling water)
  • 1 tsp wine vinegar
  • 1/2 tsp dill weed
  • 1/2 cup sour cream
  • Pepper to taste

Suggested Products

Cook’s Delight® Vegan Supreme Chicken Style Soup Base

Cook’s Delight® Organic Vegetable Soup Base

Step by Step Instructions

Step 1

1. Peel cucumber and chop in 1/2 inch chunks.


Step 2

2. Melt butter or margarine in large, heavy saucepan. Stir in onions and saute for two minutes. Add cucumber, Cook’s Delight® Vegan Chicken Style Soup Stock, vinegar and dill weed. Bring to a boil.


Step 3

3. Simmer uncovered for 20 minutes. Cool.


Step 4

4. Puree in blender. Stir in sour cream and chill for several hours.


Step 5

5. Serve with a teaspoon of sour cream and some chopped cucumbers for garnish.

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