Old Swiss House’s Cold Cucumber Soup

Long, long ago, when I was in college in Austin, TX, a restaurant called the Old Swiss House made the best Cold Cucumber Soup. The restaurant has been gone for many years, but the recipe lives on.


  • 2 large cucumbers
  • 1 small Spanish onion, sliced
  • butter, for sauteing
  • 1 pint chicken stock
  • ¼ cup flour
  • ½ cup milk
  • ½ cup whipping cream
  • salt and cayenne pepper to taste
  • ½ tsp. lemon juice
  • chopped fresh chives, for garnish


  1. Peel cucumbers and cut in half lengthwise.
  2. Scrape seeds out of each half of the cucumber.
  3. Cut cucumbers crosswise into 1-inch slices.
  4. Heat butter until bubbly.
  5. Add onions and saute until transparent.
  6. Add cucumbers and cook gently for 2 minutes, stirring occasionally.
  7. Add chicken stock.
  8. When stock boils, reduce heat and simmer until cucumbers are mushy.
  9. Blend flour and milk. When mixture is smooth, stir into the soup.
  10. Let boil for 10 minutes.
  11. Strain soup through a colander. Refrigerate until chilled.
  12. When chilled, add whipping cream, salt, cayenne pepper, and lemon juice.
  13. Garnish with fresh chives.

Serve cold. Makes four servings.