Chilled Cucumber Dill Soup on Ice Amuse Bouche
served in shot glasses over ice

HOME      RECIPE  INDEX       GARNISHES       MENUS      APPETIZERS      AMUSE  BOUCHE      DESSERTS      PLAN  DINNER

Chilled cucumber dill soup with green onions, chicken broth and cream blended together and served in shot glasses over ice. See more of my easy gourmet Amuse Bouche ideas I created, and Dinner Party Menus

Chilled Cucumber-Dill Soup
 recipe and photograph created by Peggy Bucholz 
www.finedinings.com



Follow Fine Dinings Gourmet Recipes on Facebook

Prep Time: 15 min         Total Time: 15 min        Servings: 8

Ingredients:

1 cucumber, peeled, seeded, coarsely chopped
1 green onion, coarsely chopped
1 cup chicken broth
1 tablespoon fresh or 1 teaspoon dried dill weed
1/2 cup heavy cream
Salt and pepper, to taste
8 shot glasses
crushed ice

Instruction:

Put cucumber, onion and chicken broth in a small saucepan, bring to a boil then reduce heat and simmer until softened. Transfer to a blender or food processor and puree with dill and cream until smooth; add salt and pepper according to taste. Pour into a container with a pouring spout. Cover and refrigerate to chill until ready to serve.

Place crushed ice on a serving tray; pour 1 to 2 tablespoons soup into each shot glass, arrange on the tray and serve your guests... very impressive!

Wine recommendation: Pinot Gris; Chardonnay

    Restaurant Reviews   About the Author

 created by Peggy Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
established 2001 www.finedinings.com