Cucumber Cool Soup

Name: Cucumber Cool Soup
Ingredients: ½ tsp. salt; 2 cans condensed cream of potato soup; 1 c. heavy cream; ⅛ tsp. pepper; Chopped chives; 1 c. milk; 1 medium cucumber, peeled, seeded and diced

Preparation info

Makes
6
servings, or 5 cups

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Company special for a hot day

Ingredients

1 c. milk
1 medium cucumber, peeled, seeded and diced
2 cans

Starter
Soup
Gluten-free
Vegetarian

Method

Pour milk and cucumber in blender container. Blend until cucumber is finely minced. Add 1 can soup; blend. Pour out half of mixture into bowl. Blend other can of soup with remaining mixture in blender. Combine in bowl with remaining ingredients, except chives. Chill thoroughly. If desired, pour into a 13 X 9 X 2″ pan and place in freezer 30 minutes before serving, chilling