Iced cucumber Soup


  • 1 large cucumber
  • 1 onion
  • 900 ml chicken stock
  • 25 g butter or margarine
  • 25 g plain flour
  • Salt and pepper
  • 150 ml natural sugar


  • 18 ice cubes
  • Mint sprigs
  • Cucumber slices

Cooking Process

Serves 6
Cooking time: 25 minutes
Calories: 85 per portion

1. Dice the cucumber, and finely chop the onion.
2. Place the cucumber in a saucepan with the stock and onion.
3. Bring to the boil, cover and simmer for about 20 minutes, or until the cucumber is tender.
4. Cool ,then blend in a liquidiser until smooth.
5. Melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute.
6. Gradually add the cucumber purée.
7. Bring to the boil, stirring frequently, then reduce the heat and simmer for 2 minutes.
8. Season to taste.
9. Add the natural yoghurt and leave to cool thoroughly.
10. Garnish each serving with ice cubes, mint sprigs and cucumber slices.

Iced cucumber Soup
Bon Apetite!


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Iced cucumber Soup