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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Make this sour-cream and yogurt cucumber soup with an immersion blender.
This healthy soup has a tomato broth and seven kinds of fresh, healthy veggies.
Discover a terrific technique for making vegetable soups.