Recipe by Richard
"This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like."
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thinly sliced green onion
red wine vinegar
salt to taste
chopped fresh parsley
I think it's excellent. I made many quarts with all of the cucumbers from the garden. I froze a lot of it, and it thawed nicely. We had it often throughout the winter. I just had to whisk it a litle to mix the sour cream back in. A nice, refreshingly different soup.
I thought I'd love this because I LOVE cucumber soups. But I must have done something wrong and I hope someone can tell me what my problem was. I meant to make the soup as written, but substitute the dill, which I love, for the tarragon, which I don't care for. I accidently bought Cream of Rice instead of Cream of Wheat, but I thought it would be OK. The soup was so thin it was weird to eat. (Might have been better if I had added chunks of cucumber). I tried adding more sour cream - it didn't help much. I don't know much about Farina and the Internet wasn't a great deal of help. My heart tells me this would be a keeper for a cumcumber soup nut like I am.
This is a very nice recipe--great for a hot summer night's dinner party. I opted for the use of dill instead of tarragon; it seemed to go better with cucumbers. Regarding the use of farina: although the recipe says to add the farina right after the broth, I was afraid the farina would get lumpy being poured into liquid that was not hot. I waited for the broth to boil, and then I added the farina, whisking rapidly to make sure no lumps formed.
Excellent! Definitely love it with the dill. I skipped the butter part, and just used fat free cooking spray, which brought my weight watchers numbers down to 1 point using fat free sour cream-delicious! I also added a few dashes of Tobasco.
This recipe is different from the one that I make but it was good. I like to try different variations of cucumber soup. With this soup I ommited the chicken broth, and replaced it with vegetable broth the vinegar I used is tarragon vinegar, and I added dill weed since I like a lot of dill with my cukes I added a lot. I also used half and half with this recipe instead of sour cream it seems to make it rich flavor. Since I like a heartier soup I added more farina(cream of wheat) to the soup then I pureed it. Mix everything up and let it sit overnite and before serving I puree it again and serve. This way it allows the flavors to blend. I think the next time that I make this soup I will try adding a little white wine. This soup is one of my staples during the summer. I pair this up with a cold vegetarian sandwhich, and a tall glass of of Ice tea.
This is a great recipe for all those garden cucumbers you can never seem to keep up with. I made a big batch (minus the sour cream) and put in freezer containers (adding sour cream later). We ate soup throughout the winter! Great in bread bowls, with a large salad, or simple chicken or ham dinners. My husband loves this recipe! I will try it with dill this year.
I loved this recipe. It was quick and easy. I used 1/2 cup potato soup instead of farina and pureed the soup for about 2 minutes. The final texture was almost like a broth which made it light and great for a summer dinner.
This was a very good light soup. I used dill like someone else suggested, next time I will try the tarragon just to see what it is like. I really liked it. By the way, for anyone weight watchering it is only 3 points!
* Percent Daily Values are based on a 2,000 calorie diet.
Cucumber Soup I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 77
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