Chilled Dill Cucumber Delight
Embrace the refreshing essence of summer with this Chilled Dill Cucumber Delight. This elegant soup features the vibrant flavors of fresh cucumbers and aromatic dill, making it a perfect appetizer for any warm-weather gathering. Inspired by a cherished recipe from a 1974 Junior League of El Paso cookbook, this dish celebrates simplicity and flavor. The creamy finish from sour cream adds a delightful richness that is balanced by the zesty touch of lemon juice. Easily scalable for larger groups, this soup can be made in advance, allowing the flavors to meld beautifully. Ideal for serving at bridal showers, garden parties, or relaxed family dinners, this soup is a true testament to the joys of seasonal ingredients.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
Cucumbers
2 large (peeled and chopped)
Onion
1 medium (chopped)
Butter or Margarine
1/4 cup (melted)
Chicken Stock
1 1/2 cups (ready to use)
Lemon Juice
1 tablespoon (freshly squeezed)
Dried Dill Weed or Fresh Dill
3/4 teaspoon dried or 1 tablespoon fresh (chopped)
Salt
to taste
Sour Cream
1/2 pint (regular or low/no-fat)
Instructions
1
Start by peeling the cucumbers and cutting off the ends. Set aside two thin slices from one cucumber for garnish and place these slices in a bowl of ice water.
2
Chop the remaining cucumbers into small pieces to facilitate cooking.
3
In a large skillet, melt the butter or margarine over medium heat. Add the chopped cucumbers and onion, sautéing them until they become soft and wilted, ensuring they do not brown (about 5-7 minutes).
4
Transfer the sautéed mixture to a blender. Blend it until it reaches a smooth, nearly liquid consistency.
5
Pour the blended mixture back into the saucepan. Stir in the chicken stock, lemon juice, dried dill weed (or fresh dill), and a pinch of salt. Bring this mixture to a gentle simmer for about 5 minutes to allow the flavors to blend.
6
Remove the saucepan from heat, cover, and chill in the refrigerator for at least 6 hours, allowing the soup to develop its flavors.
7
Before serving, gently stir in the sour cream until fully incorporated. If desired, enhance the color with 1 to 2 drops of green food coloring for a vibrant presentation.
8
Serve the soup chilled, garnishing each bowl with a cucumber slice and a sprinkle of fresh dill weed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Dill Cucumber Delight?
Chilled Dill Cucumber Delight is a refreshing, elegant summer soup featuring fresh cucumbers, aromatic dill, and a creamy sour cream finish, inspired by a 1974 Junior League of El Paso cookbook.
What are the primary ingredients in this recipe?
The main ingredients are cucumbers, onion, butter or margarine, chicken stock, lemon juice, dried or fresh dill weed, salt, and sour cream.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
Can I use fresh dill instead of dried?
Yes, you can substitute 3/4 teaspoon of dried dill weed with 1 tablespoon of chopped fresh dill.
How long should the soup be chilled before serving?
The soup should be covered and chilled in the refrigerator for at least 6 hours to allow the flavors to develop properly.
Is this soup served hot or cold?
This soup is intended to be served chilled, making it an ideal appetizer for warm-weather gatherings.
Can I use low-fat sour cream in this recipe?
Yes, the recipe supports the use of regular, low-fat, or no-fat sour cream.
What is the historical inspiration for this dish?
The dish is inspired by a cherished recipe from a 1974 Junior League of El Paso cookbook.
How should I prepare the cucumbers for the soup base?
The cucumbers should be peeled, the ends cut off, and then chopped into small pieces to facilitate cooking.
Do I need to peel the cucumbers?
Yes, the instructions specify peeling the cucumbers before chopping and sautéing them.
How do I prevent the cucumbers and onions from browning during sautéing?
Sauté them over medium heat until they become soft and wilted, making sure the temperature is not so high that they begin to brown.
What type of stock is used in this soup?
The recipe calls for 1 1/2 cups of chicken stock.
Can I make this soup in advance?
Yes, the soup is actually better when made in advance because it requires at least 6 hours of chilling for the flavors to meld.
How is the soup garnished?
Each bowl is garnished with a thin cucumber slice and a sprinkle of fresh dill weed.
Is food coloring necessary for this recipe?
Food coloring is optional; you can add 1 to 2 drops of green food coloring if you want to enhance the color for a more vibrant presentation.
Do I need any special equipment for this recipe?
You will need a blender to process the sautéed cucumber mixture into a smooth, liquid consistency.
How long do I sauté the vegetables?
The chopped cucumbers and onion should be sautéed in butter for approximately 5-7 minutes.
What adds the zesty touch to the flavor profile?
The addition of 1 tablespoon of freshly squeezed lemon juice provides the zesty balance to the richness of the soup.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine for melting in the skillet.
How much lemon juice is required?
The recipe requires 1 tablespoon of lemon juice.
What consistency should the mixture be after blending?
The mixture should be blended until it reaches a smooth, nearly liquid consistency.
Is this recipe scalable for large parties?
Yes, the recipe is easily scalable for larger groups, making it suitable for events like bridal showers or garden parties.
What are some ideal occasions for serving this soup?
It is ideal for bridal showers, garden parties, or relaxed family dinners during the summer.
How long should the soup simmer?
Once the stock and seasonings are added, the mixture should simmer gently for about 5 minutes.
How should I store the garnish slices before serving?
Place two thin cucumber slices in a bowl of ice water while the rest of the soup is being prepared and chilled.
Is there salt in the recipe?
Yes, the recipe suggests adding a pinch of salt to the mixture, adjusted to your personal taste.
Is this considered a vegetable-based dish?
Yes, it is tagged as a vegetable-based soup as its main components are cucumber and onion.
What ingredient provides the richness in this soup?
The addition of 1/2 pint of sour cream provides a delightful richness and creamy finish to the soup.
When is the sour cream added to the soup?
The sour cream is gently stirred into the soup just before serving, after the 6-hour chilling period.
What kind of onion should I use?
The recipe calls for one medium chopped onion; typically a white or yellow onion is used for this purpose.