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Cucumber Soup I

Cucumber Soup I

"This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like."
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40 m servings 117 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 563 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Peel, seed, and chop 2 cucumbers.
  2. Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
  3. Put the soup into a blender, and puree it.
  4. Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

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Read all reviews 39
  1. 55 Ratings

Most helpful positive review

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 l...

Most helpful critical review

I thought I'd love this because I LOVE cucumber soups. But I must have done something wrong and I hope someone can tell me what my problem was. I meant to make the soup as written, but substitut...

Most helpful
Most positive
Least positive

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 l...

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: al...

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...

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 vegetab...

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 at...

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 an...

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 watch...

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 ...

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 f...

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