Easy Cold Cucumber Soup

only used 1 cup veggie broth, used garlic salt. Didn’t have mint. Liked this warmed as well

Too watery as written. This is better: use one hothouse/English cucumber, seeded and chopped fine; one heaping teaspoon Better Than Bouillion Vegetable; 1 cup plain Greek Yogurt; 1 cup sour cream; fresh mint, dill, and garlic as written. Put everything in a blender (or if possible, Vitamix — get a reconditioned one, much cheaper), and puree. Chill before serving. Best served same day.

I love this classic recipe, perfect for a hot summer day, ladies luncheon. Use the traditional bowl/cup it really is rich so its filling yet light. I didn’t have sour cream so I used 1/2 c if ricotta and 2 c yogurt.

WAY too thin even with 1-1/2 c broth. Waste of ingredients. I don’t understand why people are giving this such a high rating. It’s actually like a frothy drink.

Very pleasant, though I just added a little salt to the end result, just as a personal preference.

This was the most amazing soup I have ever tasted. I made it for a school project and everyone loved it!

It was way too thin. This would make a refreshing drink but too thin to be a cold soup. Taste was good though

Very tasty, definitely less stock than the original recipe called for. Went for half, could even dial that down. Maybe I’m “duh”, but do you immersion-blend the herbs, or spoon blend? Knife skills I possess, but still the dill and mint were rather prevalent texturally, so I went back with the blender. I Did add some lime juice.

I haven’t decided if it was too much mint or too much dill, but it just didn’t appeal to any of us. My cucumbers were massive, and I thought I’d have to add MORE of the fresh herbs and broth. I ended up using half the broth called for, and a ‘scant’ 1/2 cup for each of the herbs, and found the cucumber overpowered.

Last time I made this I thought the garlic overpowered the taste of the cubes. So I skipped the garlic and added half a green bell pepper and a small hot red chili pepper (all the vegetables except the mint came straight from my garden). The result was extremely tasty!

I would totally make this again. It is easy and refreshing. I followed the recipe (even with the 2 cups broth) and did not find it too thin. I did use less of the fresh herbs. As written, I think they would be overwhelming. Made it again. I can understand the comments about too thin. Will try with half the broth and see how that plays out. Still about half or less of the fresh herbs depending on how you are cutting/chopping them. Shaving off the leaves and leaving out the stems means much less needed.

First time I made cold soup and will certainly make it again. Added 1 cup of chicken broth, 1/8 teaspoon of Tabasco sauce and about 1/4 cup of instant potato flakes. Came out perfect to my taste. Was well balanced in terms of flavour . Thanks for the recipe.

It was awesome, I did leave out the garlic because of food allergies and I did only use 2/3 of the stock called for. I added a bit of salt and floated a cucumber flower on the top. 40 women at a banquet all agreed that it was one of the best cold soups they have had. Will make again for sure and if no allergies will include the garlic.

I added the half avocado as someone suggested and really liked that extra taste.

I also used only 1 1/2 cups of broth so the soup would be thicker. I also added 1/2 cup of heavy cream to give the soup more body and creamier texture. I then used Jane’s Crazy Mixed Up Salt to bring out the flavor. Chilling it in the fridge for 4 hours was needed to make it very cold. The result was a wonderfully delicious summer soup.

I halved the recipe to try it out. I also halved again the vegetable broth, used 1T each of dried mint and dill since I didn’t have any fresh. After tasting, I thought it was a little blab so I added a teaspoon of coarse sea salt and 1/2 t if ground black pepper. It is a slightly thinner cream soup consistency and delicious and refreshing.

Blended all the ingredients in the food processor and added seal salt and Mrs. Dash to taste…also chopped cucumbers and added them. This is so delicious and refreshing. My teen age daughter loves it!!! And so do I!

I used about one cup of Greek yogurt, one cup sour cream, 4 cucumbers (4th cut into pieces for texture in soup) , and vegetable soup base granules rather than adding more liquid (per other reviews stating too thin). I also added shallot and lemon juice. Currently resting in fridge, but loved my last sample taste! Was considering diced tomato and/or cold steamed carrots for topper/garnish.

No and I used an organic cucumber from our garden

Loved this and was a big hit as an introduction to a cold supper an a hot day. I increased the yoghurt and decreased the sour cream to make it less dense and have fewer calories.

This is so easy and full of flavor. Perfect for a summer meal!