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Rachael Ray's 30-Minute Healthy Recipes

Creamy Cool Cucumber Soup


*1 Tbsp butter
*1 small onion, chopped
*4 medium cucumbers, peeled, seeds removed and chunked
*1 Tbsp all-purpose flour
*2 cups milk, heated
*1 cup vegetable stock, heated
*1/2 tsp nutmeg
*salt and pepper to taste


1. Melt the butter in a skillet, add the onions and cucumber and stir fry for 3 minutes.
2. Stir in the flour, cook 1 minute longer, stirring continuously.
3. Remove from the heat; slowly pour in the milk and stock, stirring constantly.
4. Stir in the nutmeg, salt and pepper and bring to a quick boil.
5. Reduce the heat and simmer 20 minutes, remove from the heat and let cool.
6. Place in the blender or food processor and puree until smooth then chill for 20 minutes before serving.


When I first made this soup, I wasn't sure how it was going to be. Since I am more familiar with clear broth, tomato and cucumber soups, I didn't know about making a creamy, pureed variety. Well, it worked. This is a surprisingly refreshing soup with many surprising flavors. Enjoy!

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