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