Cucumber summer soup made with Cook's Delight Vegan Vegetable Soup Base

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.

Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon

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

Ingredients

  • 1 lb chopped cucumber
  • 2 tbsp butter or margarine
  • 1/4 cup chopped green onion
  • 1 quart Cook’s Delight® Vegan Supreme Chicken Style Soup Stock (mix 4 tsp Cook’s Delight® Vegan Chicken Style Soup Base with 1 quart 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 1

Peel cucumber and chop in 1/2 inch chunks.


Step 2

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


Step 3

Simmer uncovered for 20 minutes. Cool.


Step 4

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


Step 5

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

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