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.
Cucumber Soup I
-
PREP TIME10 mins
-
COOK TIME30 mins
-
TOTAL TIME40 mins
-
SERVING6 People
-
VIEWS165
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
-
Carbohydrate6 g
-
Cholesterol8 mg
-
Fiber1 g
-
Protein5 g
-
Saturated Fat3 g
-
Sodium563 mg
-
Sugar2 g
-
Fat9 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepSauté the chopped scallions in the margarine until softened. (5 minutes)
02
StepAdd the chopped cucumbers and red wine vinegar. Stir well to combine. (2 minutes)
03
StepPour in the chicken broth and stir in the farina until dissolved. Season with salt and tarragon. (3 minutes)
04
StepLet the soup simmer for 20 minutes, or until the cucumbers are tender.
05
StepTransfer the soup to a blender and puree until smooth and creamy. (3 minutes)
06
StepPour the pureed soup into a bowl and whisk in the sour cream until fully incorporated. Taste and adjust seasoning as needed. (2 minutes)
07
StepLadle the soup into bowls and garnish with cucumber slices and chopped fresh parsley before serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Camila Renner
Apr 11, 2025The tarragon really makes this soup special. I will definitely be making this again.
Tad Mayer
Dec 8, 2024Easy to follow recipe and the soup turned out great!
Jaleel Stamm
Nov 22, 2024I used Greek yogurt instead of sour cream and it was just as good!
May Koss
Aug 23, 2024I added a pinch of cayenne pepper for a little kick and it was delicious!
Myah Vandervort
Jul 16, 2024This soup was so refreshing! I made it on a hot summer day and it was perfect.