I've never had a cold soup before and thought I'd give this one a try. It seemed it was going well but I did think there was too much broth used and wondered if it would get thick enough. It didn't and by the time I stirred in the yogurt I was pretty sure it was way too thin. Chilling thickened it up a little bit, but the texture was grainy and essentially what I would imagine cold vomit to be like. The avocado is a little overpowering in the end and reminiscent of runny guachomole. Unfortunately my house is full of picky eaters and if I can't stomach it I'm sure they won't either, I feel bad that this will probably be thrown out. To be fair though, I'm not sure if I just can't cook or the recipe is bad.
Creamy Cucumber Soup
From EatingWell: May/June 2007
There's no reason to only use cucumbers raw—they are wonderful sautéed then pureed with avocado for a silken-textured soup that's good warm or cold.
36 Reviews for Creamy Cucumber Soup
One of my all time favs!!! I use ground red pepper and more lemon juice than called for and serve it very cold. The whole family loves this soup. I ecommend i to anyone who likes a great cold soup.
This is a really tasty soup. It NEEDS something though, and i can't put my finger on it. I used Greek yougurt which made it very rich and creamy. It's refreshing - probably even more satisfying if eaten cold on a hot summer day. I'm not sure what else to give it though. Maybe more salt, more cayenne. Maybe I'll try dill. I'd do it again whenever I figure out what is missing.
Only two things I adapted to our tastes- used more broth to thin the soup out a bit and used Chilula sauce instead of cayenne pepper. Loved this recipe! I would definitely make this soup again.
Wonderful soup. I made it twice this weekend to use up cucumbers, then put some in the freezer. I added a little more lemon juice and parsley than it called for - b/c that's what I like. I may end up adding a bit more broth when I warm it up next time. I enjoyed it luke-warm.