Photo: Kate Sears; Styling: Gerri Williams
Prep Time
20 Mins
Stand Time
30 Mins
Cook Time
20 Mins
Chill Time
2 Hours
Yield
Serves 8

How to Make It

Step 1

Toss cucumbers with 1 tsp. salt in a colander over a bowl. Let stand, tossing or stirring a few times, for 30 minutes. Rinse cucumbers with cold water and drain well.

Step 2

Melt butter in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, until blended, about 2 minutes. Stir in cucumbers and slowly pour in broth. Bring to a boil over high heat, stirring often and scraping bottom of pan. Reduce heat to medium-low, season with salt and pepper, partially cover and simmer until cucumbers are very soft, 15 to 20 minutes. Remove from heat and let cool slightly.

Step 3

Working in batches, carefully puree soup in a blender. Cover and refrigerate until well chilled, at least 2 hours. (Can be made up to this point up to 2 days in advance.)

Step 4

Just before serving, whisk in sour cream until smooth. Stir dill into soup. Season well with salt and pepper. Divide among 8 bowls and garnish with additional dill, if desired.

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