Ingredients
Units
- 2 medium cucumbers, unpeeled (best to use organic or English cucumbers)
- 1 tsp salt
- 2 Tbsp butter or olive oil
- 2 shallots or 1 small onion, minced (shallots will provide a sweeter flavor)
- 4 cups vegetable stock or water
- 1 Tbsp chopped parsley or other herbs (dill, basil or tarragon)
- ¼-½ cup heavy or sour cream or plain yogurt (optional)
Instructions
- Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon. Chop the cucumbers coarsely and sprinkle with 1 teaspoon of salt. Set them in a colander with a plate or bowl underneath and let drain. The salt helps to remove additional liquid from the cucumbers. Discard the seeds.
- Place the butter or oil in a saucepan and heat to medium. Add the shallots or onion, turning the heat to medium-low and cook, stirring occasionally, until soft, about 5 minutes. Add the water or stock and herbs.
- Rinse the cucumbers quickly and add them to the soup. Cook over medium heat for 5 minutes. Turn off heat and let stand for about 10 minutes to cool slightly. Puree in a blender or food mill. Be careful with the hot liquid in the blender. Taste and adjust seasoning if necessary.
- Chill in refrigerator until ready to serve.
- Serve with heavy or sour cream, or plain yogurt.
Notes
This recipe requires a bit of cooking. Use olive oil instead of butter and eliminate the sour cream or yogurt if you want a non-dairy soup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Quick
- Cuisine: Ashkenazi