Iced Cucumber Bisque
A perfect soup to a refreshing summer lunch or dinner menu.
Iced Cucumber Bisque
Ingredients
- 2 large cucumbers
- 1 small clove of garlic pressed with a garlic press
- 1 teaspoon salt
- 1/2 teaspoon dillweed
- 1 tablespoon chopped chives
- 1 teaspoon fresh squeezed lemon juice
- 16 ounces sour cream
- 2 cups half and half
- 1 to 2 cups milk
- 8 to 10 slices of cucumber cut crosswise into rounds
Instructions
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Peel and seed the cucumbers.
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Puree with garlic, salt, dillweed, chives, and lemon juice.
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Pour into mixing bowl and add in the sour cream. Mix until smooth. Add in the half and half, and enough milk to reach desired consistency.
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Chill thoroughly before serving, and garnish each soup bowl with cucumber slices before serving.
Recipe Notes
Adapted from Cooking Across the South, Oxmoor House, 1980.
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