Things You'll Need
Ice cube trays
Cucumber soup is a refreshing accompaniment to any summer meal. Even if you don't have much time to cook, you can still enjoy a nutritious and hearty cucumber soup long after preparing it. Cook large quantities of cucumber soup and freeze to enjoy later, as a quick meal which you can reheat at home or at work. Consider a few preparation and storage techniques to ensure that your frozen cucumber soup stays safe, nutritious and tasty.
Prepare a large quantity of cucumber soup. Undercook the cucumber slightly, as most vegetables, including cucumbers, turn soft when frozen and reheated.
Do not add cream, cheese or milk while preparing the soup. These dairy products will curdle and ruin the texture of the soup when you defrost and reheat it. Instead, add these ingredients once you have defrosted the soup, while reheating or after warming it.
Allow the soup to cool down to room temperature once it is ready. Place the vessel containing the soup into a sink filled with cold water or ice cubes to quicken the cooling process and reduce the chances of bacterial contamination.
Transfer the soup to freezer-safe containers. You can use several different methods to freeze. Ladle 2-cup portions into an airtight, freezer-safe container or reusable plastic container, if you intend to consume the soup as a meal or combine it with rice. Scoop the soup into ice cube trays or muffin trays, if you want it to thaw quickly before reheating. Once frozen, remove the soup cubes from the tray; place them together in zip-top freezer bags and store in the freezer.
Fill containers up to 3/4 full with soup and seal properly, to avoid spillage. Since soup expands when frozen, leaving space at the top will allow sufficient room for expansion.
Label the containers containing the frozen soup, for your reference. Write the name of the soup and date of storage on a piece of paper. Use cello tape to attach the labeled paper to the exterior of the container or freezer bag.
Puree the soup prior to freezing if it is not already pureed. This will ensure that the soup has a smooth and even texture when you defrost and reheat it.
Consume the soup within 3 months if you wish to retain and enjoy its original flavor.
- Leek And Potato Soup Recipes: How To Freeze And De-Frost Soup
- Delicious Magazine: Freezing Soup
- The Kitchn: The Best Way To Freeze Single Servings Of Soup
- Favorite Freezer Foods: How To Freeze Broth
- Fitness And Freebies: Freezing Soups
- Allotment Growing Recipes: Recipe For Hot Cucumber Soup
- Reader’s Digest Version: Facts For Freezing Soup
- Better Homes And Gardens: Freezing Soup
- Soul-Food-Advisor.Com: Cooking And Baking Tips