Sengalese Soup
Submitted by beefcake
Chilled Senegalese soup with chicken broth, sour cream, curry powder, hot sauce, and shredded cucumber. A creamy, no-cook cold soup ready in 20 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
20 minThis chilled soup is the kind of recipe you pull out on a blazing hot day when turning on the stove feels like a personal offense.
Chicken soup and broth get whisked together with sour cream, a hint of curry powder, and a dash of hot sauce, then finished with cool shredded cucumber.
No cooking. No blending. Just stir, chill, and serve.
It’s creamy, lightly spiced, and refreshing in a way that a cold gazpacho never quite manages. Think of it as the elegant cousin of a curried cream soup, served ice cold.
Kitchen Tips
- Shred the cucumber on the large holes of a box grater for the best texture. Squeeze out excess water so it doesn’t thin the soup.
- Chill the bowls in the freezer for 10 minutes before serving. Cold soup in a cold bowl stays cold longer.
- Start with a quarter teaspoon of curry powder and taste. You can always add more, but you want it subtle, not overpowering.
Ingredients
Directions
Combine the ingredients.
Serve chilled.
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