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Iced Cucumber Bisque

Author Cultivate to Plate

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

  1. Peel and seed the cucumbers.
  2. Puree with garlic, salt, dillweed, chives, and lemon juice.
  3. 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.
  4. 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.