Reviewed: Jul. 29, 2010

Very good! Nice change in warm summer months. I did not puree the cucumbers and onions as much as I should have and will change it in the future. Overall nice flavor.

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Reviewer:

Mer12

Reviewed: Jul. 21, 2010

This was a good soup to get rid of cucumbers. The comments, ingredients, and directions don't jibe, but they are all easily interchangeable ingredients anyway. I didn't have parsley, but I used dill and cilantro and it still came out well. Not a filling soup, and it was better cold than warm.

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Reviewer:

Heatheross

Cooking Level: Expert

Reviewed: Jul. 6, 2010

First time I've ever rated a recipe. I thought this looked interesting and I needed some recipes for all the cumcumbers in my garden! This was the best dish I've ever gotten from this site! So Light and Refreshing. I did use Dill i/o Tarragon! We had it warm and then we had the leftovers cold! Both were awesome! I'm making it again today! Very Good!

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Reviewer:

Stacey

Reviewed: Jun. 29, 2010

I was apprehensive about the thought of soup from cucs, but this made me a believer! I did add 1 small zucchini and used 3 tablespoons of farina (Cream of Wheat) to create a bit thicker broth. I also used more tarragon.. 1 tablespoon. I garnished with sprinkled cheddar. Quick! Excellent! My new comfort food with only 5 carbs!

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Reviewer:

medtype1

Cooking Level: Expert

Home Town: Shiloh, Illinois, USA

Reviewed: Jun. 29, 2010

Surprisingly delicious! I omitted the tarragon and added 2T fresh dill prior to blending. This is a great use up for all those garden cucumbers!

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Reviewer:

Natalie

Cooking Level: Intermediate

Home Town: Cheshire, Connecticut, USA

Living In: Gaithersburg, Maryland, USA

Reviewed: Jun. 22, 2010

This recipe was fantastic! The first time we followed the recipe almost exactly, but used basil instead of tarragon. It was really good but it kind of tasted like pickles. The second time was MUCH better - we used basil again, and we didn't have any red wine vinegar so we used 1/2 raspberry wine vinegar and 1/2 apple cider vinegar. Also we added about 1-2 cloves of minced garlic with the scallions (it was a double batch) and was also added about 1/2 tsp or so of black pepper. Also, we didn't peel the cucumbers so there were dark flecks in the finished product but I think that really just gave it a nicer appearance and we didn't have to garnish it. It's definitely something we'll be making again and again.

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Reviewer:

isonian

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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Reviewer:

Loves Food

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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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Reviewer:

Fanciful Unicorn

Cooking Level: Expert

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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Reviewer:

donnaah

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Fort Worth, Texas, USA

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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