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.
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.
34 Reviews for Creamy Cucumber Soup
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.
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.