Refreshing Cucumber & Chive Soup
Cool as a Cucumber: Refreshing Cucumber and Chive Soup
Summer is here, and what better way to beat the heat than with a chilled soup? Forget heavy creams and complicated broths – this Cucumber and Chive Soup is light, vibrant, and incredibly easy to make. It’s the perfect appetizer for a warm evening, a sophisticated starter for a dinner party, or simply a refreshing snack on a hot day.
This isn’t your grandmother’s cucumber soup! We’ve kept it simple, letting the fresh flavors of cucumber, chive, and mint shine through. A touch of apple cider vinegar adds a delightful tang, while sour cream lends a subtle richness. The best part? It requires minimal cooking – mostly just processing!
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under an hour, with only 15 minutes of prep time.
- Refreshing: The perfect chilled soup for hot weather.
- Vibrant Flavor: A delightful combination of cucumber, chive, and mint.
- Elegant & Sophisticated: Impress your guests with this beautiful and flavorful soup.
- Naturally Gluten-Free: Enjoyed by everyone!
Tips for the Best Cucumber and Chive Soup:
- Cucumber Choice: English cucumbers (also known as seedless cucumbers) are ideal, as they have fewer seeds and a thinner skin. If using regular cucumbers, be sure to remove the seeds thoroughly.
- Chilling is Key: Allowing the soup to chill for at least an hour (or even longer) allows the flavors to meld and intensifies the refreshing quality.
- Garnish with Flair: A dollop of sour cream, a sprinkle of chives, and a delicate cucumber slice elevate the presentation.
- Adjust to Your Taste: Feel free to adjust the amount of apple cider vinegar to suit your preference. A squeeze of lemon juice can also be a nice addition.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes better after it’s had a chance to chill and the flavors have melded. You can make it up to 24 hours in advance.
Q: Can I use dried chives instead of fresh?
A: While fresh chives are highly recommended for the best flavor, you can use dried chives in a pinch. Use about 1 tablespoon of dried chives for every 1 tablespoon of fresh.
Q: Is this soup vegan?
A: Not as written, due to the sour cream. You can easily make it vegan by substituting the sour cream with a plant-based alternative, such as cashew cream or vegan sour cream.
Q: Can I add other herbs to this soup?
A: Yes! Dill, parsley, or even a touch of tarragon would be lovely additions.
Q: What if my soup is too thick?
A: Simply add a little water or vegetable broth until it reaches your desired consistency.
Get ready to enjoy a bowl of cool, refreshing goodness! This Cucumber and Chive Soup is a summer staple you’ll be making again and again.
Cucumber and Chive Soup
Ingredients
- 4-5 large cucumbers
- 1 Tbs fresh chives roughly minced
- 10 fresh mint leaves
- 1/2 Tbs sugar
- 1 tsp apple cider vinegar
- 4 heaping Tbs sour cream
Instructions
- Peel, halve, and seed cucumbers. Remove seeds by scraping them out with a spoon. Then roughly slice the cucumbers into one-inch pieces.
- Toss cucumber pieces and 1/2 Tbs sugar in a big bowl. Let sit for 2 minutes while juices are rendered.
- Pour cucumbers and their juices, minced chives, whole mint leaves and apple cider vinegar into the bowl of your food processor.
- Process for 20 seconds or so, until a thick puree is achieved.
- Add sour cream, and process for 5 seconds more.
- Transfer puree to a clean bowl, and cover with plastic wrap.
- Set the bowl in your refrigerator for an hour or more before serving.
- Ladle soup into bowls, and garnish each, if you wish, with a dolop of sour cream, a sprinkling of minced chives, and a paper-thin slice of cucumber.
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