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.
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
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.
I made this late one night after work. It was easy, quick and deliciously light. I will be making this again.
This soup is surprisingly tasty. It has very nice layers of flavor, and I love this bright green color and creamy appearance.
I was looking for a way to use up our abundance of garden cucumbers and was not disappointed. The use of avacado really worked and not only did I use parsely but threw in a handful of basil and mint. I have enjoyed it both warm and cold. If you like cucumber/yogurtery type things you'll love this!