This collection features refreshing chilled soups that offer a cool, creamy alternative to hot broths. The Cucumber Velvet soup combines pureed cucumber with gelatin, sour cream, and mint for a light, airy texture and vibrant green color. The Cucumber Vichyssoise blends cooked cucumber, potatoes, and onions into a smooth, velvety soup enriched with cream. These dishes highlight fresh, crisp vegetables and are ideal for summer gatherings or light lunches. They require no baking, relying instead on chilling and blending to achieve their signature smooth consistency and cool temperature.
No Bake Chicken Soup
Description
This collection features refreshing chilled soups that offer a cool, creamy alternative to hot broths. The Cucumber Velvet soup combines pureed cucumber with gelatin, sour cream, and mint for a light, airy texture and vibrant green color. The Cucumber Vichyssoise blends cooked cucumber, potatoes, and onions into a smooth, velvety soup enriched with cream. These dishes highlight fresh, crisp vegetables and are ideal for summer gatherings or light lunches. They require no baking, relying instead on chilling and blending to achieve their signature smooth consistency and cool temperature.Ingredients
Directions
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For Cucumber Velvet: Sprinkle diced cucumber with salt and sugar, let stand for 20 minutes, then drain well.
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In a saucepan, sprinkle gelatin over cold water and vinegar. Stir over low heat until gelatin is dissolved. Add 1 teaspoon salt and mint leaves.
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Place drained cucumber, onion, and parsley in a blender. Puree until smooth.
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Pour the liquid gelatin mixture into the blender and blend for a few seconds until smooth, ensuring tiny green flecks remain.
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Refrigerate the mixture until thick and heavy but not set, about 30 minutes.
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Beat in sour cream and mayonnaise. Season with Tabasco sauce and additional salt if needed.
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Pour into a 1-quart mold. Cover and chill until set, about 2-4 hours. Unmold on a chilled plate and garnish with cucumber slices and mint sprigs.
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For Cucumber Vichyssoise: Place sliced onion, diced cucumber, raw diced potato, chicken broth, parsley, salt, pepper, and dry mustard in a saucepan.
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Bring to a boil, then cover and cook until the potato is barely tender, about 10 minutes.
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Transfer the soup to a blender and puree until smooth. Chill thoroughly.
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Just before serving, stir in light cream. Serve in chilled bowls sprinkled with paprika or chopped parsley.
Nutrition Facts
- Amount Per Serving
- Calories 820.5kcal
- % Daily Value *
- Total Fat 45.4g70%
- Saturated Fat 20.1g101%
- Cholesterol 148.4mg50%
- Sodium 1891.7mg79%
- Total Carbohydrate 35.3g12%
- Dietary Fiber 9.9g40%
- Sugars 10.6g
- Protein 80.1g161%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Milk may be substituted for cream in the Vichyssoise for a thinner soup.
Ensure the cucumber velvet soup is chilled until set but not completely solid before folding in the dairy ingredients to maintain a light texture.
The broccoli, cauliflower, tomatoes, and additional onion listed in the ingredients appear to be for a separate recipe not included in these directions.
