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Chilled Cucumber & Leek Soup
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 40 min
Cook 55 min
Total 1 hr 35 min
Prep 40 min
Cook 55 min
Serve this creamy Panamanian soup as a refreshing first course all year long. It offers a nice change from the usual gazpacho for a cold soup choice. A total of three cucumbers will be needed; two will be sliced and one will be chopped. To easily seed cucumbers, slice them in half lengthwise after peeling and use the tip of a teaspoon to gently scrape out the seeds.
Ingredients
Key Ingredient
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Directions
Cook Mode
Keep screen awake
Step 1
Heat olive oil in large, heavy-duty saucepan. Add sliced cucumbers; cook, over low heat, stirring occasionally, for 3 to 4 minutes. Add leek, dill and bay leaf. Cook, stirring occasionally, for 20 minutes or until cucumbers are tender.
Step 2
Stir in flour until absorbed. Add water, bouillon and pepper; simmer gently, stirring occasionally, for 30 minutes. Remove from heat. Stir in evaporated milk. Let stand for 30 minutes. Stir in lemon juice and remove bay leaf.
Step 3
Transfer half of soup into blender container; cover. Hold down lid with folded towel. Blend until smooth. Pour into large bowl. Repeat with remaining soup. Cover; refrigerate for at least 1 hour. Stir in chopped cucumber. Season to taste with salt and pepper. Garnish with additional fresh dill, if desired.
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