Easy Chilled Cucumber Soup Recipe

This Chilled Cucumber Soup Recipe is an amazing soup for summer. Not only does it have a great taste, but this simple chilled soup is an easy way to cool down fast.

The next time that you’re craving more veggies in your diet and a light and refreshing soup, remember just how simple a meal option this is. With a few English cucumbers and a dollop of Greek yogurt as a topping, you’ll be amazed at how fast this recipe comes together.

The best part about making this cold soup is that it’s literally such a simple process. Cutting up the diced cucumber is probably the part that takes the longest! Once you mix and get ready to serve, your taste buds are going to be so ready to take a bite!

Ingredients – Cucumbers peeled and de-seeded – Onion chopped – Milk you can substitute Silk or Almond Milk, heated – Vegetable stock heated – Nutmeg – Plain flour

Instructions Chop the cucumbers into chunks. Then heat the milk gently in a small saucepan.

In the meantime, in a large skillet, melt the butter and fry the onion and cucumber for a few minutes. Then add the flour and cook for a further minute, stirring constantly. Take off the heat.

Slowly pour on the heated milk and stock, stirring constantly. Add nutmeg and season with salt and pepper.

Bring the soup to a quick boil, then turn down the heat and simmer for about 20 minutes. Take off heat and leave the soup to stand for a while until cooled off. Blend in blender or food processor and adjust seasoning.

Refrigerate the soup in the fridge for at least 20 minutes and serve with a sprinkling of fresh mint and a swirl of cream.

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