Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Fonq
FM
Cucumber Cream Soup
I’ve been meaning to make gazpacho, but as soon as the first signs of summer appeared, so did the gazpacho. Like, all over the internet. They popped up like playboy bunnies out of Hugh Hefners fake birthday cake. That kinda ruined it for me. It’s not that I don’t like gazpacho, I absolutely do, but it’s just really boring to shoot a posting that everyone and their brother did as well.
So I decided to do a something else with my cucumber! Throw the gazpacho out the window (figuratively speaking) and do something different. Different is good. This is a really simple recipe and incredibly fast to prepare! It’s a creamy, tasty and refreshing summer soup in an almost tzatziki kind of way. We loved it here.
Ingredients:
1 cucumber
7 oz cream cheese
4 tbsp half and half
5 tbsp vegetable broth
flat-leaf parsley
1 garlic clove
1/2 tsp salt
1/2 tsp black pepper
Directions:
* I’ve made a soup for two.
Peel a cucumber and take the seeds out with a spoon. Chop it in coarse pieces.
Transfer the cucumber pieces to a blender. Add a medium sized garlic clove that you cut in four, and throw in a large handful of flat-leaf parsley. Dill also works really well in this soup!
Cream cheese is another major part of this recipe. I opted for a low-fat version and mine was spiked with chives. Regular cream cheese is just fine, though. Or one with a little flavor added to it. Spoon in about 7 oz of cream cheese.
Add 1/2 a tsp coarsely grinded black pepper for a bit of zing, 1/2 a tsp salt and pour in 4 tbsp half and half (or regular cream), and 5 tbsp (cooled off) vegetable broth.
Blitz, blitz, blitz, and you end up with a wonderfully creamy soup in a wicked green color! Check the seasoning and adjust when needed. That’s it, folks, this soup took me all of 5 minutes to prepare.
Garnish with flat-leaf parsley, a few drops of cream and some black pepper. I served ours with a warm pita stuffed with feta cheese, thinly sliced red onion, roasted bell pepper strips and rocket (arugula) in a little oil and lemon juice dressing. Heaven!
Kay’s Recipe Card
Click here for printable size.
20 Comments »
RSS feed for comments on this post. TrackBack URL
I had never thought of soup with a cucumber and cream cheese combination. This definitely is a must try! Soup looks wonderful and refreshing. Thanks for sharing.
Have a great day.
Hmm, now I know what we are having for dinner tonight. Thanks ; ) We’re going to the swimming pool this afternoon and I needed something fast. Perfect!
Oh my … !
This is really the stuff i’m looking for!
Easy, Fast and Yum !! :))
Thanks kay!
This looks so much better than gazpacho. Definitely going on our week menu. Thanks!
Sounds delightfully refreshing! Also, love that blue serving bowl in the photo!
Thats just beautiful, never thought of mixing cucumber and cream cheese, definately worth a try!
I like it, and I just picked some cucumbers from my garden too!
I love gazpacho, but this seems like a great alternative, especially since the cucumbers are now rolling in from my CSA farm!
I just had a cucumber gazpacho at a restaurant and it was so delicious! Thanks for reminding me that I must make it at home!
I like your blog. I was just surfing through other cooking blogs and yours caught my eye, I guess it was the photography in this post, because it’s very good. I like the short depth of field you used on the soup bowl. I’m a new photographer and decent cook, but for some reason, my food photography is one of my weak points. I like checking out others are doing so I can learn from them.
@Chris:
Thanks! Food photography is really one of the hardest things to do. If you can shoot food, you can shoot anything. I’ve seen a lot of very, very good photographers turn into really bad photographers the moment they had to shoot a food photo. But as soon as you get that click, that ‘aha’ moment, it becomes an automatism and you just get it right. It’s like riding a bike.
Hi Kay,
I’ve made several of your recipes before (and always loved it!) so I trust that this soup is good… and I’m going to make it for my boss, who’s coming for dinner next week (first time, new job, much anxiety!)… She’s a vegetarian so it’s not easy for me to plan out a whole meal without fish or mean, but your recipe definitely helps :) Thanks!
“fish or meaT” I mean…
@Dr. CaSo:
If she’s vegetarian, you could also check out my Couscous Royale, it’s a favorite among my vegetarian friends!
I’m going to try this on my son, who loves cucumbers but won’t eat soup. Happy Birthday to your blog, BTW. I refrained from posting earlier because I just bought a KitchenAid mixer!
@PatW:
Thanks! Amazing, I’m giving one away and I don’t even own a kitchenaid myself :)
This looks so wonderful! We have friends visiting next week and I think we’ll definitely give this a try. :)
Mm mm mm! I love tzatziki! The flavor is just so clean. The soup sounds like it’ll have that same taste! Thanks :0)
well done kay, a great recipe. i made it yesterday and ate half. today i had the other half, and it tasted even better!
Hi Kay,
New to your site. Tried this soup tonight and its wonderful! Added a few green onions, dill and lemon zest/juice to the mix. I’m like you and tweak to my taste buds. Hubby said it was really good, he is also a foodie. Thanks for posting this.
Have a great week,
Delia
Bay Area, CA