This has become a go-to dish out our house. It's nice and creamy and a great way to add veggies to a meal. One of my favorite versions is to replace the parsley with deal and serve it warm. Happy tummies all around!
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
I thought I had posted a review of this before, but I guess I didn't. I made this several times last summer because I loved it so much. It was quick and easy to make in the evening to pack for lunch for a few days. I always eat it cold, but it's good warm too. I always top it with a little crumbled queso fresco too, but it's just as good without it. While cheese adds some fat, it also adds protein and makes the soup more filling too.
I enjoyed this recipe. I ate the soup hot and found I liked the clean fresh taste which was refreshing but filling. I used up left over cucumbers I had been growing this summer.
However, the husband didn't like it so mixed reviews in our house.
Have made this soup twice this summer! Passed the recipie on to friends who love it as well!
This recipe is TERRIFIC; it's easy, (if you like chopping). The only change I made was to add more garlic, cayenne pepper, and I added a little tiny bit more lemon juice.
YUM! I hadn't even put in the yogurt yet and it was already good. I tried another taste of it with yogurt only to find that I liked it better without the yogurt. Great warm!!!