The missing ingredient is chopped fresh coriander and more lemon to bring up the flavors. Needs a long time with the stick blender but worth it. Next time I'd add the garlic after sauteeing the onion (I used a large shallot because I love shallots).
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.
33 Reviews for Creamy Cucumber Soup
I had one left over, did not want to wast but it wasn't good enough to eat raw, besides it was cold outside! I used all the ideas, and modified a bit because of the amounts I had on hand. I used a couple handsfuls of spring mix/baby spinach instead of parsley, and omitted the pepper because I don't like pepper. And I used buttermilk instead of yogurt, and poured that into the blender followed by the hot soup from the sauce pan, including the greens that I added at the end, cooked about 2 minutes. When I was done, I had about 2 cups of warm soup which I heated until hot in the microwave. On this cold night it warmed me up and tasted sooo good. I will make it again!
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.
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.