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Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 4 medium sized cucumbers, chopped
  • 2 medium potatoes, peeled and chopped
  • 1 small onion, peeled and chopped
  • a small bunch of chives, finely chopped
  • 2 tbsps pickled beetroot cubes (ready made or homemade with a small beetroot and cider vinegar)
  • 3 tbsps creme fraiche plus an extra one for decoration
  • 700 ml vegetable stock
Chilled Cucumber Soup with Pickled Beetroot
A delicious summer soup, made with home grown organic cucumbers!
Chilled Cucumber Soup with Pickled Beetroot Chilled Cucumber Soup with Pickled Beetroot

We never quite get it right with our garden vegetables.... in terms of the planning and timings! I've got so many cucumbers right now, most will have to be given away! But I have managed a batch of this delcious chilled soup, which is so easy to make. You can eat with or without the pickled beetroot, but I have to say that was the surprise twist with this. It was such a perfect combination!

  1. Start with the cucumber, potatoes, onion and most of the chives in a pan with a large knob of butter. Sautee gently for about ten minutes
  2. Then add in the vegetable stock and bring to the boil. Immediately reduce to a simmer and cook for a further 15/20 minutes. Set aside to cool
  3. Finally, add in the creme fraiche and blend until nice and smooth. Refridgerate overnight. To serve, bring out of the fridge for at least half an hour and serve chilled in individual bowls with a dollop of creme fraiche and a tsp of the pickled beetroot (see tips). Finish with a pinch of the chopped chives

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Chilled Cucumber Soup with Pickled Beetroot
A delicious summer soup, made with home grown organic cucumbers!

We never quite get it right with our garden vegetables.... in terms of the planning and timings! I've got so many cucumbers right now, most will have to be given away! But I have managed a batch of this delcious chilled soup, which is so easy to make. You can eat with or without the pickled beetroot, but I have to say that was the surprise twist with this. It was such a perfect combination!

Prep 45 minutes
Total 45 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 4 medium sized cucumbers, chopped
  • 2 medium potatoes, peeled and chopped
  • 1 small onion, peeled and chopped
  • a small bunch of chives, finely chopped
  • 2 tbsps pickled beetroot cubes (ready made or homemade with a small beetroot and cider vinegar)
  • 3 tbsps creme fraiche plus an extra one for decoration
  • 700 ml vegetable stock
  1. Start with the cucumber, potatoes, onion and most of the chives in a pan with a large knob of butter. Sautee gently for about ten minutes
  2. Then add in the vegetable stock and bring to the boil. Immediately reduce to a simmer and cook for a further 15/20 minutes. Set aside to cool
  3. Finally, add in the creme fraiche and blend until nice and smooth. Refridgerate overnight. To serve, bring out of the fridge for at least half an hour and serve chilled in individual bowls with a dollop of creme fraiche and a tsp of the pickled beetroot (see tips). Finish with a pinch of the chopped chives

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân