Chilled Cucumber Soup: A Refreshing Summer Treat

Summer weather and cold summer soups are perfect for a lunch or supper on the patio or at the kitchen table. When a quick meal is needed before a child's soccer or baseball game it is not always necessary that a recipe be original or a new creation. With the increased availability of fresh produce in summer months soup recipes that are quick and easy to make, as well as refreshing, are time savers for cooks. Here are two cold recipes that are favorites that you may enjoy.

CREAM OF CUCUMBER SOUP
Ingredients needed are; 1 large cucumber, peeled, seeded and sliced; one medium onion, diced; one can cream of chicken soup, 3/4 cup chicken broth; 1 cup yogurt or sour cream; 6 dashes of Tabasco; 6 dashes of Worcestershire; 3/4 teaspoons celery salt; 1/8 to 1/4 teaspoon curry powder; and dill (fresh or dehydrated).

In a blender, blend the onion and cucumber. Add the cream of chicken soup and the chicken broth and blend for another minute. Add the seasonings and sour cream or yogurt. Blend for 20 to 30 seconds.

Chill for at least two hours. Add dill on top when serving. This recipe serves 2 to 4 persons. When doubling the recipe, make separate batches.

CHILLED CUCUMBER SOUP is a variation that is quick and tasty. Ingredients needed are: 3 medium chopped cucumbers, seeded but unpeeled; 1 1/2 cup plain yogurt; 1/4 cup sour cream; 1/2 teaspoon dry mustard; salt and pepper; 1/4 cup chopped fresh dill; fresh lemon juice; 3/4 cup cucumber,peeled and finely diced; fresh dill sprig for garnish.

In a blender, blend the 3 chopped cucumbers, yogurt, sour cream and dry mustard until smooth. Salt and pepper to taste. Transfer this mixture to a bowl and chill until ready to serve. Just before serving, pour in the diced cucumber,the chopped dill and lemon juice. Garnish with a sprig of fresh dill.

You may choose to serve a cold sandwich with these soups. A lettuce wrap sandwich or a chicken salad croissant sandwich are wonderful compliments to cold cucumber soup.