Cucumber and Cream Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

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  • 1 large cucumber, peeled and cut into pieces
  • 1 large or 2 small pickled dill cucumbers, cut into pieces.


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.