My kids say this soup is ‘a billion yummy’, so I guess it’s safe to say that this recipe is a success — at least in our house it is. It’s super simple to make, and cucumbers are in season, so what’s keeping you?
Here’s the recipe:
Sauté the onion in olive oil until transparent. Add the cucumber and sweat (cook on very low temperature) for about ten minutes. Then, add just enough water to cover and throw in the vegetable stock cubes. Bring to a boil, reduce heat, cover and simmer for another 10 minutes. Add the milk, and puree the solids. Add salt and pepper to taste, and if you have it, some fresh parsley to serve. Bon appetite!