+
0 (0)

Categories: Appetizers, Quick and easy, Soups, Vegetarian

Chilled cucumber soup with fresh herbs

One of the true joys of summer in the Southland is a trip to the Hollywood Bowl. Whether you dine in box seats with tables or on a blanket spread alongside a path, dinner is an important part of the ... Read more

Total time: 10 minutes, plus 30 minutes chilling | Serves 4
  • 4 Japanese cucumbers
  • 1/3 cup chopped fresh mint leaves
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped chives
  • 20 green grapes
  • 1 cup cold chicken broth
  • 1 (7.5-ounce) container creme fraiche
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Mint sprigs, for garnish

Step 1Cut the ends off the cucumbers and discard. Cut the cucumbers into 2- to 3-inch chunks; save a 1-inch-long piece and slice it into 12 thin slices. Reserve the slices for the garnish.

Step 2In a food processor, combine the cucumbers, mint, dill, chives and grapes until smooth. Add the chicken broth and process until smooth, then add the creme fraiche. Season with the salt and pepper. Chill or transport in a chilled container. Serve in cups or bowls. Garnish each portion with 3 thin slices of cucumber and a sprig of mint.

Each serving:
233 calories; 350 mg sodium; 44 mg cholesterol; 20 grams fat; 12 grams saturated fat; 10 grams carbohydrates; 3 grams protein; 0.89 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Albacore gravlax 'terrine' with tapenade
Bruschetta with burrata and radicchio marmalade
Salmon rillettes
Cured salmon