Mint and Cucumber Soup
This Italian-inspired soup is ideal for sunny days when hot soup is not really appealing but cold, refreshing beverages are just what you crave. Rather than just grabbing a soda though, why not make this chilled soup and enjoy it for lunch with crackers or with a sandwich or fruit salad on the side? This is simple to prepare and the flavors it boasts are fresh, appetizing and gorgeous.
We are using vegetable bouillon as the basis for this soup, adding potatoes, onion, cucumber, lettuce and fresh mint for the main flavors. The soup ingredients are allowed to simmer gently, and then we are going to puree it in a food processor, before warming it back up with the cream, and then letting it cool down. Let it cool to room temperature then finish chilling it in the refrigerator until it is perfectly cold. This will take a few hours, meaning you need to plan this recipe ahead if you want to serve it well-chilled.
If you are more used to making chicken noodle soup and potato soup recipes than unusual chilled soups, why not give yourself a challenge and prepare this to make a change? It is light, cool, creamy and flavorful, and perfect for the warmer months. We like to use dill weed for garnish but if you have some fresh mint left over from making the recipe, you can use mint sprigs or mint leaves as your garnish instead. If you want to serve something on the side, choose delicate melba toast or thin crackers, either of which would complement the soup perfectly. This is the type of soup you can serve as an appetizer before any kind of main dish too, so consider it if you have dinner guests coming.
- 18 fl oz vegetable bouillon
- 3 tablespoons olive oil
- 1 chopped onion
- 6 fresh mint leaves
- 9 oz diced potatoes
- 1 oz chopped lettuce
- 9 oz chopped cucumbers
- 2 fl oz heavy cream
- Salt and black pepper, to taste
- Chopped dill weed, for garnish (optional)
- Meanwhile heat the oil in a large pot, then add the onion.
- Sauté the onion for 5 minutes, stirring occasionally.
- Add the mint, potatoes, lettuce, and cucumbers and sauté for 5 minutes.
- Grind in some salt and black pepper.
- Add the hot stock and cook for 15 minutes.
- Put the soup in a food processor and puree it.
- Pour it back into the pan and warm it back up.
- Stir in the cream and gently simmer for 5 minutes.
- Let the soup cool to room temperature, then refrigerate it for 3 hours.
- Serve garnished with dill weed if liked.
Chilled soups are very popular right now, especially fruit ones, but here we are using cucumber as our main ingredient, for a more savory taste. This soup includes vegetable bouillon, cream, onion, and even lettuce which does not find its way into many cooked dishes unless it is added last, but here we are using it for the flavor it imparts to the soup, and for how it complements the cucumber. Fresh mint is a wonderful herb to use in refreshing soups, both the sweet kind and the savory ones, and here we are adding it for a fresh and bright taste.
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