Reviewed: Apr. 11, 2013

This is a very tasty and easy to make recipe. I did not seed the cucumbers, used a whole onion and increased the amount of spice...I like hot. It turned out wonderful!

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Reviewer:

Terry

Reviewed: Aug. 21, 2012

Amazing! After two years of lurking I finally joined the site, just to say how great this soup is. The texture is velvety, and the spiceyness was just right for me and my husband. Didn't have any parsley, and used chicken stock not veg stock, but otherwise followed the recipe to the letter. Can't wait to make it again!

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Reviewer:

Rosie

Reviewed: Sep. 12, 2011

Holy smokes is this spicy! I halved the cayenne and pepper flakes, and it was still super HOT! Will make again, but with 1/4 of the heat.

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Reviewer:

Jen

Living In: Cleveland, Ohio, USA

Reviewed: Sep. 3, 2011

I like the flavor of this recipe. I followed the portions except for halving the cayenne. I don't consider myself a wimp, I enjoy spicy food. This recipe is still just too spicy for me. I can't imagine trying to eat this as written.

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Reviewer:

Christine B.

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Hampton, Virginia, USA

Reviewed: Aug. 26, 2011

I was going to make a double batch and I'm really glad I didn't. This soup is way too hot!!! I would not make it again. Sorry.

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Reviewer:

norlex

Reviewed: Jul. 26, 2011

This soup was awesome! Wasn't sure if I would like it given some of the mixed reviews. I didn't have any cayenne so I sub'ed a jalepeno. It was def. spicy, but not over the top. I also doubled the recipe and was glad i did. Just as easy to make twice as much, and even then it wasn't a big batch. It all fit in the blender in one batch (I held the top tight to make sure it didn't splash.) I'm trying to cut back on dairy, next time I will sub soy milk and I think it would still be great. This one is a keeper for sure.

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Reviewer:

Nancy Mather

Reviewed: Sep. 4, 2010

This is a great recipe, but it was way too spicy to enjoy it. I will definitely cut out the red pepper flakes and reduce the amount of cayenne. I also used chicken broth instead of vegie broth. Next time, I'll make a double batch, add more milk and cut back on the spices. What a great way to use up all those cucumbers from the garden!

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Reviewer:

Karin

Reviewed: Aug. 23, 2010

Great flavor--but VERY spicy. I sprinkled the top with chopped green onions, and added a dollop of low-fat sour cream to try to temper the heat. Next time, I will cut the cayenne to 1/2 teaspoon, and the curry powder to 1 teaspoon...just to suit my own taste. A yummy and different type of soup.

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Reviewer:

whosthatgirl

Cooking Level: Expert

Living In: Annapolis, Maryland, USA

Reviewed: Aug. 9, 2010

Who ever thought a cucumber dish could have you running for a glass of milk! VERY spicy, could easily halve the spices and still get a good kick from this. My father and I mixed this soup into some leftover white rice and this created an excellent dish.

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Reviewer:

tiger cub

Cooking Level: Intermediate

Reviewed: Jul. 27, 2010

An excellent soup, totally defying the cliche "cool as a cucumber". This is one of the few recipes on here that I've ever cooked as is without any changes.

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5 users found this review helpful