Cucumber Soup I

Cucumber Soup I
  • PREP TIME
    10 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    40 mins
  • SERVING
    6 People
  • VIEWS
    165

A refreshing and versatile puree, perfect as a light starter or a soothing main course. Enjoy it chilled on a warm day or heated up for a comforting winter meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    6 g
  • Cholesterol
    8 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    3 g
  • Sodium
    563 mg
  • Sugar
    2 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Sauté the chopped scallions in the margarine until softened. (5 minutes)

02

Step

Add the chopped cucumbers and red wine vinegar. Stir well to combine. (2 minutes)

03

Step

Pour in the chicken broth and stir in the farina until dissolved. Season with salt and tarragon. (3 minutes)

04

Step

Let the soup simmer for 20 minutes, or until the cucumbers are tender.

05

Step

Transfer the soup to a blender and puree until smooth and creamy. (3 minutes)

06

Step

Pour the pureed soup into a bowl and whisk in the sour cream until fully incorporated. Taste and adjust seasoning as needed. (2 minutes)

07

Step

Ladle the soup into bowls and garnish with cucumber slices and chopped fresh parsley before serving.

For a richer flavor, use homemade chicken broth.
Dill can be substituted for tarragon for a different herbal note.
Adjust the amount of sour cream to achieve your desired level of creaminess.
To serve chilled, allow the soup to cool completely before refrigerating for at least 2 hours.

Beatrice West

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 55 Ratings)
Total Reviews: (5)
  • Camila Renner

    The tarragon really makes this soup special. I will definitely be making this again.

  • Tad Mayer

    Easy to follow recipe and the soup turned out great!

  • Jaleel Stamm

    I used Greek yogurt instead of sour cream and it was just as good!

  • May Koss

    I added a pinch of cayenne pepper for a little kick and it was delicious!

  • Myah Vandervort

    This soup was so refreshing! I made it on a hot summer day and it was perfect.

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