Complexity: Medium


  • 4 large cucumbers
  • 1 large onion, chopped
  • ½ large sweet pepper, chopped
  • 1 stalk celery, chopped
  • 4 – 6 cups water
  • 3 chicken or vegetable bouillon cubes
  • ½ tsp all purpose seasoning
  • 2 oz margarine or butter
  • 2 oz flour
  • ½ cups milk
  • Salt and pepper to taste


  1. Peel and chop cucumbers, leaving a little of the green skin on. Place in large pot. Add the sweet pepper and celery, water and bouillon cubes.

  2. Place pan over a medium heat and let cook until the vegetables are very tender.

  3. In batches, strain the mixture through a sieve, pressing the cucumbers through the sieve, resulting in a fine puree. Do not put in a food processor unless using seedless cucumbers. Set aside.

  4. Melt the butter or margarine in the pot. Add the flour and stir for 1 minute. Add the milk and stir continuously until the mixture thickens. Add the cucumber puree to the sauce, stirring to mix well. Taste and adjust seasonings. Let heat and serve hot.

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