Community Pick
Light Cucumber Soup
photo by A Marsteller
- Ready In:
- 8hrs 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 large cucumbers, peeled and seeded
- 1 1⁄4 cups nonfat sour cream
- 1 cup low sodium chicken broth
- 1 small onion, cut into wedges
- 4 sprigs fresh parsley, stems removed
- 2 sprigs fresh dill or 1 teaspoon dill weed, stems removed
- 1 tablespoon lemon juice
- 1⁄4 teaspoon white pepper
directions
- Cut cucumbers into large chunks; place in a blender with remaining ingredients.
- Puree; pour into bowl.
- Cover and refrigerate for at least 8 hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a nice cold soup....easy enough to make. I added some garlic and used a shallot instead of the regular onion. I also used regular sour cream for more flavor and a creamier texture. The soup tasted better to me the second day. I would suggest chilling it overnight instead of the 8 hours because it gives the soup more time for the flavors to marinate together, thus bringing out the full flavor of the soup.
-
Before serving a soup I added 2 tablespoons of heavy cream, and beat it a little. It gives not only a richer flavor, but also an airy lightness to the soup. But still the soup was too plain as it's said in other reviews above, so the next time I made this soup I added 1 tablespoon more lemon juice and 1 mild-cured cucumber pureed together with fresh cucumbers. And poured just 2 tablespoons of water instead of 1 cup broth. Finally, I added cubes of toasted garlic rye bread like it shows in my photo. These ingredients were added from another similar recipe and I don't regret it. For these small recipe improvements, I'd give all five stars. Excellent!
see 18 more reviews
Tweaks
-
Before serving a soup I added 2 tablespoons of heavy cream, and beat it a little. It gives not only a richer flavor, but also an airy lightness to the soup. But still the soup was too plain as it's said in other reviews above, so the next time I made this soup I added 1 tablespoon more lemon juice and 1 mild-cured cucumber pureed together with fresh cucumbers. And poured just 2 tablespoons of water instead of 1 cup broth. Finally, I added cubes of toasted garlic rye bread like it shows in my photo. These ingredients were added from another similar recipe and I don't regret it. For these small recipe improvements, I'd give all five stars. Excellent!