Creamy Cucumber Soup

May/June 2007

Your rating: None Average: 3.8 (428 votes)

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.

"Very delicious and satisfying! As creamy as it is, you wouldn't think it was healthy! I love having this for lunch or dinner with sandwiches. "
Creamy Cucumber Soup

36 Reviews for Creamy Cucumber Soup

Amazing Dinner Creation

Our garden has over produced this year so we are looking for new and different ways to use cucumbers. This is a 5 star hit!

Easy and fast to make
My husband and kids think it's too sour

Maybe I'll try it without the lemon juice next time? More likely, I'll just start with a different recipe. I thought it was OK, but I'm not a picky eater. Nobody else liked it.

Healthy fats, a good way to use cucumbers in season.

Delicious. Didn't have parsley so used a little cilantro. It was thick but not too thick. Cayenne added just the right amount of kick.

Healthy and flavorful
It's good!

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, delicious esp. cold

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!


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