Instructions

1. Prepare a large quantity of cucumber soup. Undercook the cucumber slightly, as most vegetables, including cucumbers, turn soft when frozen and reheated.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.