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."


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

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  • Prep

  • Cook

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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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  1. 54 Ratings


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...