Herbed Cucumber Soup with Toasted Almonds


Herbed Cucumber soup


2 medium size cucumber, seeded if necessary, coarsely chopped

6 cups vegetable stock

2 cups vegetable based cream

¼ cup finely chopped fresh flat-leaf (Italian) parsley

2 cloves garlic, minced

2 tbsp. finely chopped fresh chives

3 tbsp. finely chopped fresh dill

½ cup coarsely chopped blanched almonds

Salt and freshly ground white pepper


  1. Using skillet, toast almonds on a low heat until golden brown. Set aside
  2. In a food processor, puree coarsely chopped cucumber for 20seconds, set aside
  3. In a casserole, boil 4 cups vegetable stock for 15minutes, add minced garlic, cucumber puree and vegetable based cream. Simmer for 20minutes.
  4. Add chives, dill and parsley.
  5. Season with salt and freshly ground white pepper.
  6. To serve, optional to add freshly coarsely chopped cucumber before adding garnish of toasted almonds and chopped fresh dill
  7. Makes 4 servings

Note: This recipe is originally “cold soup” using yyogurt(instead of vegetable stock and vegetable based cream) and refrigerating for 2 hours. I want warm soup so I create another version.


toasted almonds

Toasting the nuts brings out their inherently rich flavor and adds an interesting depth of taste to his soup.



english cucumber

English cucumber or hydroponic cucumbers are the best choice in this soup. These cucumbers have fewer and softer seeds and skin are not bitter that doesn’t need to peel and take out the seeds. In Manila, some supermarket has Korean cucumbers which are soft cucumber like English cucumber.



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