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Cucumber Soup

Looking for a creamy soup with a kick? Try this creamy cucumber soup with fresh jalapeño to deliver a little kick of heat. For a contrasting texture, add some cucumber salsa as a garnish on top to finish it off.

6

Creamy Cucumber Soup
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Recipe Image

Ingredients

  • 1 1/2 large Ontario Greenhouse Seedless Cucumbers, diced, (approx. 5 1/2 cups/1375 mL)
  • 1 medium cooking onion, chopped (about 1 cup (240 mL))
  • 2 tbsp (30 mL) finely diced fresh jalapeño (1 whole)
  • 5 tbsp (75 mL) butter
  • 3 3/4 cups (940 mL) low-sodium chicken stock (vegetable stock for a vegetarian option)
  • 1/2 cup (125 mL) whipping cream
  • 1 1/2 tsp (7.5 mL) salt (to taste)
  • 1/4 tsp (1 mL) pepper

Instructions

  1. Melt butter in a medium pot over medium heat. Add onion, jalapeño and stir to cook until onions are translucent. Add diced cucumber and continue cooking for an additional 5 minutes.
  2. Pour in stock and bring to a boil. Reduce heat and simmer for approximately 20 minutes covered until the cucumber is soft.
  3. Puree the soup in batches in a blender (or use a hand held blender right in the pot).
  4. Return pureed soup back in the pot and add cream. Heat through over low heat. Taste and season with salt and pepper.
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http://producemadesimple.ca/creamy-cucumber-soup/

This recipe was provided courtesy of our featured member, Ontario Greenhouse Vegetable Growers.

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