Cool Cucumber Soup

Recipe Ingredients

(Serves 2)

• 2 medium (340g) cucumbers, peeled
• 1 tbsp olive oil
• 1 medium (350g) leek, sliced
• 1 bay leaf
• 1 tbsp flour
• 2 cups (500ml) vegetable stock
• 3/4 cup (190mL) CARNATION Light & Creamy Cooking Milk
• 2 tsp lemon juice

How to make

1. Cut cucumbers in half lengthways, remove seeds. Slice 3 halves thinly; grate remaining cucumber.

2. Heat a large saucepan over low heat; add oil, sliced cucumber, leek and bay leaf; cook for 10 minutes without browning. Add flour, cook 1 minute; gradually stir in stock, cover and simmer 20 minutes. Remove bay leaf, puree soup  in a food processor or blender.

3. Stir in grated cucumber, CARNATION Light & Creamy Cooking Milk and lemon juice; chill.

4. If desired, garnish with a sprinkle of paprika.

Preparation time:
15 minutes

Cooking time:
35 minutes (plus chilling time)