Cold Cucumber Soup
Prep time
Cook time
Total time
A bowl of Cold Cucumber Soup will hit the spot as the last days of summer fade away
Recipe type: Dinner
Serves: 4 Servings
  • 3 Small potatoes (peeled and diced)
  • 5 Large cucumbers (4½ cups), peeled, seeded and diced
  • ¾ Cup minced sweet onion
  • ½ Teaspoon celery seed
  • ½ Cup sour cream
  • 1 Tablespoon minced garlic
  • ½ Cup chicken stock
  • 4 Teaspoons garlic salt
  1. Peel and dice 3 small potatoes. Put them in a saucepan and boil. When they're done (about 5 minutes), drain and set aside to cool.
  2. Take 5 cucumbers, peel, seed and dice them. In a stock pot put 2 tablespoons olive oil and 2 tablespoons butter on medium heat. Add ¾ cup minced sweet onion to saute, stir constantly for 2½ minutes. Add 1 tablespoon minced garlic and cook for 30 seconds, add cucumbers, stir together and cook for 7 minutes.
  3. Add cooled potatoes, stir well, add ½ teaspoon celery seed and ½ cup chicken stock. Use immersion blender to puree soup. Add ½ cup sour cream, 4 teaspoons garlic salt, and fresh ground black pepper to taste.
  4. Put soup in refrigerator to chill for at least a couple of hours. The soup is best if let cool overnight before serving. To enhance the soup, serve with toast and a double creme brie.
Recipe by The Surprised Gourmet at