• Servings 6
  • Prep 15 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Chilled Cream of Cucumber Soup


  • 3 medium cucumbers, about 1 and 1/2 lbs, peeled and chopped
  • 1 medium onion, minced
  • 5 cups chicken stock
  • kosher salt and white pepper to taste
  • 2 tsp arrowroot or cornstarch
  • 1 cup heavy cream
  • 1 tbs fresh chives, chopped


  • Put the peeled and chopped cucumbers, onion and stock into a heavy sauce pan, cover and simmer gently for 15 minutes.
  • Cool a little, then add to a blender or food processor and puree until smooth.
  • Strain and return to the sauce pan.
  • Season to taste with salt and white pepper.
  • Mix the arrowroot or cornstarch with 1 tbs of water and stir into the soup, simmer, until lightly thickened, but do not boil.
  • Stir the cream into the soup.
  • Chill and serve garnished with the chives.

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