Chilled Cucumber Soup
Chilled Cucumber Soup might be just the soup you are searching for. Watching your figure? This vegetarian recipe has 168 calories, 6g of protein, and 13g of fat per serving. This recipe serves 8. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 40 minutes. If you have cucumbers, flour, salt and pepper, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event.
Toss cucumbers with 1 tsp. salt in a colander over a bowl.
Let stand, tossing or stirring a few times, for 30 minutes. Rinse cucumbers with cold water and drain well.
Melt butter in a large saucepan over medium-high heat.
Add onion and cook, stirring often, until softened, 3 to 5 minutes.
Add flour and cook, stirring constantly, until blended, about 2 minutes. Stir in cucumbers and slowly pour in broth. Bring to a boil over high heat, stirring often and scraping bottom of pan. Reduce heat to medium-low, season with salt and pepper, partially cover and simmer until cucumbers are very soft, 15 to 20 minutes.
Remove from heat and let cool slightly.
Working in batches, carefully puree soup in a blender. Cover and refrigerate until well chilled, at least 2 hours. (Can be made up to this point up to 2 days in advance.)
Just before serving, whisk in sour cream until smooth. Stir dill into soup. Season well with salt and pepper. Divide among 8 bowls and garnish with additional dill, if desired.