Cold Cucumber Soup

A tasty and healthy summer soup that will refresh your taste buds and prepare you for hot summer days.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Sweet potato, unpeeled, fresh

  • 20 g Butter, unsalted

  • 1 bouquet Parsley, fresh

  • 1 bouquet Spices, dried green

  • 0.5 l Soup base, chicken, cube

  • 0.5 l Sour cream

  • 1 pinch Spices, pepper, black

Steps

  1. Wash the cucumbers and peel them. Cut them in half lengthwise and scoop out the seeds with a spoon, then finely chop them. Wash and finely chop the parsley and green leaves.

  2. In a large pot, melt the butter over moderate heat, add the chopped cucumbers, parsley, and green leaves. Sauté over low heat for another eight minutes.

  3. Slowly add the broth to the cucumber mixture. Stir well and let it come to a boil over moderate heat. Then reduce the temperature, cover the pot, and let it simmer for 15 minutes. Remove the pot from the heat and let the soup cool to room temperature.

  4. Transfer the cooled mixture to a blender and blend until smooth. The soup should be smooth. Pour it into a larger bowl and add the cream. Cover the bowl and place it in the refrigerator. Serve the soup cold and sprinkle a little pepper on top.

Nutrition Information (Per 100g)

  • Calories: 102.27 kcal
  • Fat: 8.95 g
    • Saturated Fat: 5.23 g
  • Carbohydrates: 3.24 g
    • Sugars: 2.13 g
  • Protein: 0.9 g
  • Fiber: 0.28 g

Advice

You can replace the cream with milk, but the soup will be thinner.