Cucumber and Cream Soup

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 1 large cucumber, peeled and cut into pieces
  • 1 large or 2 small pickled dill cucumbers, cut into pieces.
  • 3 tablespoons lemon juice
  • 3 tablespoons grated onion
  • 6 fl oz (175 ml)
  • double cream
  • Salt and pepper
  • 1 tablespoon chopped dill

Method

Put the cucumber pieces in a liquidiser, reserving 2 tablespoons for garnish, and blend with the pickled cucumber, lemon juice and onion. When the mixture is smooth, pour into a chilled tureen and stir in the cream, salt, pepper and dill. Garnish with the reserved cucumber and served chilled.