Chilled Sour Cream-laced Cucumber Soup

Chilled cucumber soup LDA perfect summer soup, served chilled or just as tasty when it’s warm. English or ‘seedless’ cucumbers are one of Canada’s most prolific greenhouse crops

  • 2 English cucumbers
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) canola oil
  • 1 small onion, minced.
  • 2 tbsps (30 mL) all purpose flour
  • 3 cups (750 mL) chicken or vegetable stock
  • Salt and white pepper, to taste
  • 1 cup (250 mL) sour cream or buttermilk
  • 1 garlic clove, crushed and minced
  • Minced green onion, chives or chive blossoms and fresh mint, for garnish.

Dice the cucumbers without peeling; set aside. Melt the butter with the oil in a saucepan; stir in the onion and cucumber. Cook over medium heat till softened, about 15 minutes. Stir in flour; continue to cook for 1 to 2 minutes. Add stock, bring to a boil, cover and reduce heat. Simmer for 20 minutes. Remove from the heat; purée the soup with a hand blender. Add salt and white pepper to taste.

Chill for at least 6 hours but overnight is best.

Before serving stir in the sour cream; add the garlic and puree with a hand blender or a food processor till smooth. Serve in chilled bowls. Garnish with minced green onion, chives or chive flowers and sprigs of fresh mint.

Makes 6 servings

Adapted from Anita Stewart’s CANADA, the Food, the Recipes, the Stories (Harper Collins Canada 2014). 

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