Cucumber Soup I

Cucumber Soup I

37

"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."

Ingredients

40 m {{adjustedServings}} servings 117 cals
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Nutrition

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  • 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

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Directions

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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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Reviews

37
  1. 53 Ratings

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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...