READY IN 40 mins

Cucumber Soup I

Read Reviews (36)

"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." — Richard

Directions

Peel, seed, and chop 2 cucumbers.
Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
Put the soup into a blender, and puree it.
Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 23, 2003

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.

—BOBBIANDRZEJEK

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Most Helpful Critical Review

Aug 26, 2011

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.

—Jennifer

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50 Ratings

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Aug 02, 2004

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.

—BLUEGIRL5

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Aug 02, 2006

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.

—Ilovetocook

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Aug 12, 2007

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.

—KITCRK

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Jul 28, 2008

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.

—Mrs.C

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Mar 09, 2009

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.

—WITTZEND1

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Sep 17, 2004

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!

—THEYARNSIX

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Nutrition

Calories
117 kcal
6%

Carbohydrates
5.6 g
2%

Cholesterol
8 mg
3%

Fat
8.6 g
13%

Fiber
0.5 g
2%

Protein
4.6 g
9%

Sodium
563 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cucumber Soup I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 117
Calories from Fat: 77

% Daily Value *
Total Fat 8.6g 13 %
** Saturated Fat 3.4g 17 %
Cholesterol 8mg 3 %
Sodium 563mg 23 %
** Potassium 286mg 8 %
Total Carbohydrates 5.6g 2 %
Dietary Fiber 0.5g 2 %
Protein 4.6g 9 %
** Sugars 1.7g
Vitamin A 11 %
Vitamin C 8 %
Calcium 6 %
Iron 8 %
** Thiamin 3 %
** Niacin 20 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.