Cucumber Soup I36 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“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.” - by Richard
Original recipe yields 6 servings
- Peel, seed, and chop 2 cucumbers.
- 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.
- Put the soup into a blender, and puree it.
- 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.
Amount Per Serving (6 total)
- 117 cal
- 8.6 g
- 5.6 g
Based on a 2,000 calorie diet
Reviews (36)Rate This Recipe
"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 litle t..." See moreo mix the sour cream back in. A nice, refreshingly different soup."
"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: although..." See more the recipe says to add the farina right after the broth, I was afraid the farina would get lumpy being poured into liquid that was not hot. I waited for the broth to boil, and then I added the farina, whisking rapidly to make sure no lumps formed."
Zesty Thai Cucumber Soup
Chilled Cucumber Soup
Just swipe to see more like this.