Chilled Cucumber and Potato Soup

If you were to shake up a classic vichyssoise with a summer favorite, cucumber soup, this might be the result. It’s cold and creamy and full of fresh garden flavors that bring a surprising subtle richness that’s simple yet luscious.

Cold soups are perfect for warm weather but are frequently overlooked when planning meals. On a recent search through old recipes I ran across this gem and will admit I was skeptical. But I was also very intrigued. So I decided to give it a try and I’m so glad I did! No complicated ingredients here. Start with your favorite sweet onion, then toss in new potatoes. Add a generous amount of crisp cucumbers to a simmering chicken stock along with fresh leafy spinach and freshly grated nutmeg.

When the potatoes are nice and tender puree the vegetables and stock into a smooth, creamy soup.

Then brighten it with a squeeze of fresh lemon plus a touch of richness with a splash of half and half. Give it a good chill overnight to allow those subtle flavors to mingle and mellow into each other. Ladle it up and top it with a tad more cucumber and a sprinkling of fresh parsley. It’s a simply wonderful summertime soup!

Chilled Cucumber and Potato Soup

2 tablespoons butter

2 tablespoons olive oil

1 cup chopped sweet onion, about 1 onion

1-¼ peeled and cubed new potatoes, about 3 potatoes

3 cups chicken stock

5 cups peeled and chopped cucumbers, about 4 large cucumbers

1-½ cups fresh spinach, packed when measuring

1 teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

½ teaspoon freshly grated nutmeg

1-½ teaspoons concentrated chicken base, such as Better Than Bouillon

1 teaspoon freshly squeezed lemon juice

Zest of 1 lemon, about ½ teaspoon

½ cup half and half

Chopped peeled and seeded cucumber and chopped fresh parsley for garnish

Melt the butter with the olive oil in a stockpot over medium heat. Add the onions and sauté until the onions are tender, about 8 to 10 minutes.

Toss in the potatoes and cook with the onions for about 5 minutes.

Pour in the chicken stock and bring it to a boil. Add the cucumbers along with the spinach, kosher salt, pepper, nutmeg, and concentrated chicken base. Continue cooking over medium heat until the potatoes are very tender, about 15 minutes.

Using an immersion blender, puree the soup until it’s very smooth. If you don’t have an immersion blender you can puree the soup in a blender. Stir in the lemon zest and lemon juice along with the half and half.

Transfer the soup to a container, cover and chill for at least 6 hours. Serve well chilled topped with additional chopped cucumber and a sprinkling of parsley.

Serves 6 to 8.