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Reviewed: Aug. 5, 2008

I love this soup. I even sometimes make it with fat-free yogurt, fat-free sour cream, lowfat versions, whatever, it always tastes great. I always try to use fat-free chicken broth. It keeps very well in the refrierator, too.

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Amy

	Cooking Level: Expert Home Town: Cincinnati, Ohio, USA
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Reviewed: Aug. 4, 2008

Personally I would not have given it five stars but my guy LOVED IT! He said it was probabaly one of my best soups - and I make lots of soups. He had it every night before dinner until it was gone. I followed the recipe exactly. He loved the almonds in it so I guess I won't leave that out the next time I serve it.

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Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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Reviewed: Jul. 15, 2008

EXCELLENT for a hot day - can be made early and held for a day. I reduced the amount of chicken stock by one cup and used 2cups of sour cream with one cup plain yogurt. Rave reviews at my dinner party and the presentation was gorgeous!

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BarbWinter

	Cooking Level: Expert
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Reviewed: Jun. 24, 2008

This was a great recipe! It was so hot here in Atlanta today that my husband decided a cool cucumber soup would be great. We had only 2 cups of sour cream, so added 1 cup of plain yogurt. DELICIOUS! Highly recommended.

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Atlantans

	Cooking Level: Expert
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Reviewed: Jun. 8, 2008

For this soup, we substituted chicken broth for veghetable because of a poultry allery. We used one cup whipping cream and one cup sour cream instead to make it less rich, and thinner. Finally, instead of using the toppings, we used herbs from our own plants and added chives and parsley. Very good recipe and quite easy!

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LOOPYSHNOOPIE

	Cooking Level: Intermediate
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Reviewed: Mar. 29, 2008

Wonderful soup! My family enjoyed this very much, even the picky eaters! This was so easy to make and very inexpensive. Will do again!!! Thank you for sharing this.

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Reviewer:

Amber


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Reviewed: Aug. 15, 2007

This soup came out incredibly watery and tasted mostly like sour cream flavored milk. I added double the amount of cucumbers, the last batch unpeeled and that helped to give it more thickness and texture and spiced it up with pepper to start with. After that it was servable... Nice and refreshing

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FB


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Reviewed: Aug. 9, 2007

This was pretty good, I've never had cucumber soup before so I don't have much to compare it to. I'll probably make this again. The almonds on top were perfect for this recipe.

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Pipsy


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Reviewed: Aug. 8, 2007

I am not a big fan of nuts in general but this was a very good soup. I will make it again.

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KITCRK

	Cooking Level: Expert Home Town: Menasha, Wisconsin, USA Living In: Horicon, Wisconsin, USA
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Reviewed: Aug. 5, 2007

So refreshing and easy. Love it!

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Reviewer:

geniphur


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Reviewed: Jul. 29, 2007

I served this at a dinner party last night and received rave reviews. I found the toppings sank - except for the parsey and nuts but that was not a bad thing - eash bowl received equal amounts of tomato, green onion etc. Eating outside with a full moon over the harbor helped the ambience.

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bermudajan


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Reviewed: May 4, 2007

This is so refreshing and light! I LOVED the relish on top. I have been giving this recipe link out to a ton of people. They are all excited to make it for themselves! Great spring/ summer soup to dress up any table.

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Reviewer:

Kärin


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