Reviewed: Oct. 7, 2009

We loved this soup so much that we made extra and froze it like last reviewer. I used a little chopped potato in place of the farina and next time, will use a little vermouth or dry white wine in place of the vinegar.

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Loves Food

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 26, 2009

I liked the soup warm, but it was even better cold the next day. It wasn't amazing, but I used tarragon and think if I had used fresh dill it would have been much better. Will try it again with dill sometime.

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Fanciful Unicorn

Cooking Level: Expert

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Reviewed: Jul. 21, 2009

The adults all enjoyed this soup; the teenagers didn't like it much. I served it cold and used reduced fat sour cream. In the future, I will make this soup the day before I plan to serve it, because it is even better the next day, with richer flavor. I used about a 1/2 teaspoon of salt to season the soup and that was the right amount for us.

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donnaah

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 18, 2009

Very easy recipe, and the soup came out delicious. I did omit the cream of wheat (...forgot to pick some up :-/), and used a good handful of dill instead of taragon. Stored it in the fridge and served cold. Will definently be making it again!

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The Walking Dude

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Mar. 7, 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.

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WITTZEND1

Cooking Level: Intermediate

Living In: Richmond, Illinois, USA

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Reviewed: Aug. 19, 2008

August 2008 Had lots of cucumber so what's best to do...make soup. Great recipe. Easy and delicious. I changed it into vegan by using Sour Supreme by Tofutti. Used our own cucumbers, green onions and spices. Quick from garden to bowl!

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woodstockliz

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Reviewed: 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.

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Mrs.C

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Jul. 22, 2008

Not bad at all! Better cold than warm, but then, I'm not a giant fan of chilled soups. I will, however, make this again.

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STEVIELYNN

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Reviewed: Nov. 25, 2007

Yum! I made it vegetarian by substituting in vegetable boullion cubes and water and tofu sour cream. I also added sliced summer squash, celery, and fresh jalapeno pepper from the garden.

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catinpas

Cooking Level: Intermediate

Home Town: Carmel, California, USA

Living In: Pasadena, California, USA

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Reviewed: 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.

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KITCRK

Cooking Level: Expert

Home Town: Menasha, Wisconsin, USA

Living In: Horicon, Wisconsin, USA

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Reviewed: Jun. 28, 2007

I really liked this. I had however never heard of cucumber soup before; I had a lot of dill, so that is what I used instead of parsley and it was a nice compliment. I made it the night before when the weather was ok for dinner when it was going to be scorching hot and I'm glad I did! Served with recipes for stuffed pattypan and marinated mushrooms from this site.

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WanderingShikse

Cooking Level: Intermediate

Home Town: Bristol, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 6, 2007

This is a very different recipe. I liked it, but my mom did not. I did not seed the cucumbers. I just peeled and diced. I didn't have farina, so I added half of a potato. It tasted fine. Great for a change.

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Lotrgal922

Cooking Level: Expert

Home Town: Pikeville, Tennessee, USA

Living In: Ossining, New York, USA

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Reviewed: Aug. 2, 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.

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Ilovetocook

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Rustburg, Virginia, USA

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Reviewed: Jan. 25, 2006

This recipe was great it did not need editing like others

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AkiraHyuga

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2005

Delicious. I've never used tarragon before and after using it in this recipe I love it

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Alison

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Gouverneur, New York, USA

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Reviewed: Jun. 5, 2005

I put the cucumbers in the food processer initally, and skipped the later step of mixing the ingredients in the blender. For the onions, I warmed them in real butter and added both dill and tarragon for spices. Turned out ok as a light summertime soup, but it's not exactly a showstopper at dinner.

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SHAGADELIC007

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Thousand Oaks, California, USA

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Reviewed: 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!

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THEYARNSIX

Cooking Level: Intermediate

Home Town: Belleville, Michigan, USA

Living In: Byhalia, Mississippi, USA

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Reviewed: Aug. 2, 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.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Nov. 23, 2002

This soup is wonderful. I made it two times already. It is so quick and easy! Thank you for sharing your recipe.

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222JOJO

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Reviewed: Jun. 21, 2001

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.

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BOBBIANDRZEJEK

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