Cucumber Soup I

I adore this soup. I make it every summer and can’t get enough of it. I often use plain yogurt instead of sour cream, and I usually increase the Terragon quite a lot because I love that flavor. I also use fresh tarragon if I can find it.

this was my first time cooking a cucumber, as weird as I felt doing it I was greatly rewarded. This soup was delicious, my daughter loved it too.

very tasty and i didn’t find i needed any extra salt.. i cut the recipe in half and used potato flakes in place of the farina.. upped the dried tarragon to 1/4 tsp.. substituted yogurt for the sour cream and didn’t add any parsley.. ty for the recipe

Delicioso!!!!

My husband made this last night… but replaced the Farina with 1 Cup cooked Bulgar Wheat. He did not take much time in processing, but still tasted great and we both liked the little texture the Bulgar Wheat gave.

I halved the recipe, so I don’t know if that threw off the ratios, or what, but I did not care for this at all – and I have had cucumber soup before and enjoy it. I feel like the vinegar is what ruined it for me, although I usually like red wine vinegar as well.

This was just a really nice recipe. I think pairing it with a spicy dish would be a great match. I used chicken soup base to make the broth and finished it with freshly ground pepper. Forgot to use the sour cream but next time I’ll try plain yoghurt in the end instead. Great summer recipe or one to offset spicier dishes. Thanks!

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 substitute the dill, which I love, for the tarragon, which I don’t care for. I accidently bought Cream of Rice instead of Cream of Wheat, but I thought it would be OK. The soup was so thin it was weird to eat. (Might have been better if I had added chunks of cucumber). I tried adding more sour cream – it didn’t help much. I don’t know much about Farina and the Internet wasn’t a great deal of help. My heart tells me this would be a keeper for a cumcumber soup nut like I am.

This is such a different flavor! I loved it, but only gave it 4 stars as my husband was not so sure about it. He kept eating it, for sure, but was not as blown away as I was. I am not a fan of cucumbers but had some I needed to use up. I make my own chicken broth and used it, so that added a lot of flavor. I will definitely make this again, probably just a smaller batch as this made quite a bit.

I don’t even know if it’s fair to rate this recipe since I varied sooooo far from what is stated. BUT I decided to go ahead to show just what a great base it is! I made this, last minute, to use excess cukes from the garden, so I had to use what was on hand. White onion; raspberry balsamic vinegar; 3-4oz firm tofu; in place of farina:about 2-3T nutritional yeast & 2T dry cream of broccoli soup powder; chopped fresh basil, oregano & chives; 1t minced garlic; 1 small jalepeno-seeded, no membranes. I knew I was going to be pureeing this in my VitaMix so I didn’t bother peeling the cukes (preserving the vitamins) by the time it’s through there is no sign of skin or anything solid. I plan to serve this chilled with dinner, BUT it was so darned good that I had a cup hot for lunch! (And I just realized that I ate it without the sour cream -less calories and STILL delicous!!!) …but I WILL add it when we have it chilled with dinner. **I LOVE the idea of adding fresh avacado (and maybe lime & cilantro too) oh the possibilities!!!

yuck!

Great cold soup!

Great cold soup!

Made two double batches, two different ways: 1st time – mostly followed recipe, but replaced about 1/4 of the sour cream with plain yogurt (seemed to be a common ingredient in other recipes, so I thought it must be a good combo w/cucumbers), and I did not like the smell of the tarragon, so I cut that in half, plus I added lots of dried dill weed (also seen in other recipes). Doing this, I liked the soup okay; it sort of had to grow on me. I thought it may have not been all that great due to my changes to the original recipe. 2nd time – I used a couple more cucumbers (just to increase amount of soup), halved the tarragon, added fresh parsley and dried dill, and did the same yogurt substitution. I also used olive oil instead of margarine to lighten up the flavor. After I had the soup pureed, I realized I had forgotten the vinegar. I LOVED this second version that I made. The vinegar was what was making it off for me. It was awesome hot, room temp, or cold. Great basic recipe. Froze most of what I made and plan to make three or four more double batches to freeze for the winter.

Very good! Nice change in warm summer months. I did not puree the cucumbers and onions as much as I should have and will change it in the future. Overall nice flavor.

This was a good soup to get rid of cucumbers. The comments, ingredients, and directions don’t jibe, but they are all easily interchangeable ingredients anyway. I didn’t have parsley, but I used dill and cilantro and it still came out well. Not a filling soup, and it was better cold than warm.

First time I’ve ever rated a recipe. I thought this looked interesting and I needed some recipes for all the cumcumbers in my garden! This was the best dish I’ve ever gotten from this site! So Light and Refreshing. I did use Dill i/o Tarragon! We had it warm and then we had the leftovers cold! Both were awesome! I’m making it again today! Very Good!

I was apprehensive about the thought of soup from cucs, but this made me a believer! I did add 1 small zucchini and used 3 tablespoons of farina (Cream of Wheat) to create a bit thicker broth. I also used more tarragon.. 1 tablespoon. I garnished with sprinkled cheddar. Quick! Excellent! My new comfort food with only 5 carbs!

Surprisingly delicious! I omitted the tarragon and added 2T fresh dill prior to blending. This is a great use up for all those garden cucumbers!

This recipe was fantastic! The first time we followed the recipe almost exactly, but used basil instead of tarragon. It was really good but it kind of tasted like pickles. The second time was MUCH better – we used basil again, and we didn’t have any red wine vinegar so we used 1/2 raspberry wine vinegar and 1/2 apple cider vinegar. Also we added about 1-2 cloves of minced garlic with the scallions (it was a double batch) and was also added about 1/2 tsp or so of black pepper. Also, we didn’t peel the cucumbers so there were dark flecks in the finished product but I think that really just gave it a nicer appearance and we didn’t have to garnish it. It’s definitely something we’ll be making again and again.

We loved this soup so much that we made extra and froze it like last reviewer. I used a little chopped potato in place of the farina and next time, will use a little vermouth or dry white wine in place of the vinegar.