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Chilled Cucumber SoupIngredients

  • 3 Cups peeled and shredded cucumbers
  • 1 small onion, finely chopped
  • 5 cups chicken stock (canned, homemade or cubes)
  • 2 tsp cornstarch
  • 1 tbsp water
  • 1 cup heavy cream
  • 1 tsp sherry
  • 2 tsp chopped parsley
  • salt and pepper to taste
  • cucumber slices

How To Make Chilled Cucumber Soup:

  1. Place cucumbers, onion and chicken stock into a saucepan; cover and simmer gently for 10-15 minutes.
  2. Remove from heat, cool; place in blender and puree. Add salt and pepper.
  3. Mix cornstarch with 1 tbsp water. Stir into soup. Simmer until soup thickens. stirring constantly.
  4. Remove from heat. Stir cream and sherry into soup.
  5. Remove from heat. Mix well before serving. Garnish individual soup bowls with chopped parsley and translucent cucumber slices.

Recipe by Dr Betty and Published in Caribbean Cuisine Cookbook.

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