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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145 users found this review helpful

Reviewer:

BOBBIANDRZEJEK

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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5 users found this review helpful

Reviewer:

222JOJO

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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75 users found this review helpful

Reviewer:

BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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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18 users found this review helpful

Reviewer:

THEYARNSIX

Cooking Level: Intermediate

Home Town: Belleville, Michigan, USA

Living In: Byhalia, Mississippi, USA

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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2 users found this review helpful

Reviewer:

SHAGADELIC007

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Redondo Beach, California, USA

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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4 users found this review helpful

Reviewer:

Alison

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Norwood, New York, USA

Reviewed: Jan. 25, 2006

This recipe was great it did not need editing like others

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8 users found this review helpful

Reviewer:

AkiraHyuga

Cooking Level: Intermediate

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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57 users found this review helpful

Reviewer:

Ilovetocook

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Rustburg, Virginia, USA

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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16 users found this review helpful

Reviewer:

Lotrgal922

Cooking Level: Expert

Home Town: Pikeville, Tennessee, USA

Living In: Ossining, New York, USA

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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17 users found this review helpful