Cucumber and Basil Soup

In an effort to do something new with the cucumbers piling up in my fridge, I decided to make this soup. There are several versions of it on the internet, but I wanted to try to make it without adding any cream or half & half.

Cucumber and Basil Soup

Cucumber and Basil Soup
3 (medium) Cucumbers
1 (large) white onion
½ cup (packed) fresh basil
1 box chicken stock
Salt to taste
Pepper to taste
½ tsp oregano, dried
½ tsp marjoram, dried
2-3 cloves garlic, chopped fine
Olive oil
2 tsp cream cheese

Chop the onion roughly, and set aside. Remove the skin off one cucumber only, and chop all three about the same size as the onions, leaving the skin on on two cucumbers. Heat a little olive oil in a stock pot or a soup tureen. Once it’s hot add in the onion and fry till it starts to brown. Next add in the chopped garlic, and cook till it begins to change color. Next add in the cucumber, salt, pepper, and dry herbs. Mix it up well and allow it to cook for a few minutes. Now add in the chicken stock, until the cucumber is almost completely covered. Put a lid on the pot and simmer for 15 to 20 minutes, stirring occasionally. Switch off the stove when the cucumber is very soft and mushy.

While it’s simmering, chop the basil as fine as possible. Set aside 2 teaspoons for garnishing. Once the cucumber has cooled a little, put it in a food processor, and blend till it is smooth, adding a little chopped basil in every batch. When it’s done, pour it back into the soup tureen and allow it to sit, till it’s time to serve. If the soup is too thin, then put it back on medium heat and bring to a boil till it is the consistency desired.

To serve the soup, re-heat it well, and spoon out into a soup bowl or plate. Put in a dollop of softened cream cheese and sprinkle the basil over it as garnish. The heat of the soup should slowly melt the cheese. Serve with a Pepperoni Grilled Cheese Sandwich.

Notes:
*The reason you allow the soup to cool before putting it in the blender is to protect the food processors blades. The heat from the soup can cause the blades to lose its sharpness faster. This is the same reason I never put my knives in the dishwasher.