Cold cucumber soup-puree
4 servings
15 minutes
Cold cucumber soup-puree is a refreshing and light dish, perfect for a hot summer day. Its roots trace back to Russian cuisine, where the traditions of using fresh vegetables and herbs play an important role. The delicate taste of cream cheese and cream harmoniously complements the crunchy cucumbers, creating a velvety texture with a slight garlic spiciness. Fragrant dill adds freshness to the soup and makes it a truly summery treat. Served chilled, it enhances its refreshing properties. This soup is an excellent choice for a light lunch or snack that not only satisfies hunger but also delights the palate. It pairs perfectly with rye bread or crispy croutons.
1
Wash the cucumbers, dry them, peel the skin.
- Cucumbers: 700 g
2
Cut into pieces and blend in a blender.
- Cucumbers: 700 g
3
Finely chop the greens, add them to the cucumber mixture, squeeze in the garlic, and blend again.
- Dill: 1 bunch
- Garlic: 3 cloves
4
Thoroughly mix the cheese and cream, add salt, combine with the cucumber mixture, and stir.
- Cream cheese: 400 g
- Single cream 10% fat: 1.5 glass
- Salt: to taste
5
Put in the refrigerator for 2 hours.
