Cold cucumber soup
Cold cucumber soup

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 750 mL (3 cups) peeled, seeded and cubed cucumber
  2. 1 garlic clove
  3. 250 mL (1 cup) chicken stock
  4. 125 mL (1/2 cup) each: plain 8% M.F. yogurt and 15% M.F. country-style cream
  5. To taste, salt and pepper
  6. 60 mL (1/4 cup) finely diced seeded cucumber
  7. 60 mL (1/4 cup) finely diced seeded watermelon
  8. 45 mL (3 tbsp.) finely chopped fresh mint

Directions

  1. Place cucumber, garlic, chicken stock, yogurt and cream in a blender. Blend until smooth and creamy in texture.
  2. Season with salt and pepper to taste. Refrigerate for 1 hour. Just before serving soup, combine diced cucumber and watermelon with mint in a small bowl.
  3. Reserve. Pour soup into pretty cocktail tumblers. Garnish each with the cucumbermelon mixture, and enjoy!

Variation: Replace diced watermelon by diced smoked salmon, and substitute fresh dill for mint.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more