Cucumber bisque

5 from 11 votes

Delicious chilled cucumber bisque/ cucumber soup goes well as great appetizer.

Prep Time10

Cook Time30

Total Time1

Course: Side Dish, Soups

Cuisine: American

Keyword: Cucumber bisque, Cucumber recipes

Servings: serving

Calories: 112kcal

3 cups of cucumber about 2 peeled, chopped into cubes
¾ onion chopped
½ tablespoon all purpose flour if you are looking for gluten free try with tapioca flour
½ tablespoon olive oil
1 green chili optional if you want spicy use it
10 oz/1 cup vegetables stockhomemade
½ teaspoon or to taste salt
2 tablespoon Cilantro/ coriander leaves
1 tablespoon parsley
½ avocado
½ tablespoon lemon juice
½ tablespoon lime juice
¾ cup plain yogurt use non-diary yogrut for vegan
½ teaspoon or to taste freshly ground pepper
* you can use 3 tablespoon dill weed instead of Cilantro and parsley.

In a sauce pan heat oil and
add chopped onion and green chili
and fry until onion becomes translucent. Then add flour and mix everything .
To this add chopped cucumbers and vegetable broth.
Cook until the cucumbers is soft and it takes about 25-30 minutes in low flame.
When it is cool enough to touch. Add avocado and lemon/lime juice in a blender along with parsley and cilantro or dill weeds if using.
Grind everything into fine puree.
Once it is chilled for some time add yogurt, salt and pepper.
Serve chilled.

This recipe is adapted from Domestic Chic