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Cucumber Soup

Rated as 4.09 out of 5 Stars

"In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup."
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Ingredients

25 m servings
Original recipe yields 12 servings

Directions

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  • Prep

  • Ready In

  1. Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.

Footnotes

  • Nutritional Analysis: One 3/4-cup serving (prepared with reduced-sodium broth and fat-free sour cream and without salt) equals 95 calories, 3 g fat (trace saturated fat), 0 cholesterol, 239 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 reduced-fat milk.

Reviews

Read all reviews 30
  1. 35 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I served this at a dinner party last night and received rave reviews. I found the toppings sank - except for the parsey and nuts but that was not a bad thing - eash bowl received equal amounts ...

Most helpful critical review

This soup came out incredibly watery and tasted mostly like sour cream flavored milk. I added double the amount of cucumbers, the last batch unpeeled and that helped to give it more thickness an...

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This soup came out incredibly watery and tasted mostly like sour cream flavored milk. I added double the amount of cucumbers, the last batch unpeeled and that helped to give it more thickness an...

I served this at a dinner party last night and received rave reviews. I found the toppings sank - except for the parsey and nuts but that was not a bad thing - eash bowl received equal amounts ...

This is so refreshing and light! I LOVED the relish on top. I have been giving this recipe link out to a ton of people. They are all excited to make it for themselves! Great spring/ summer ...

The longer it sits the better it tastes. I like to use Greek Yogurt. This is wonderful for a hot summer day.

Personally I would not have given it five stars but my guy LOVED IT! He said it was probabaly one of my best soups - and I make lots of soups. He had it every night before dinner until it was g...

I love this soup. I even sometimes make it with fat-free yogurt, fat-free sour cream, lowfat versions, whatever, it always tastes great. I always try to use fat-free chicken broth. It keeps v...

I really enjoyed this. I made a few changes out of necessity: added a whole avocado because I had one on hand and didn't want it to go bad. Used 1C Light Sour Cream + 2C Fage Total (fat free) ...

Perhaps my expectations were too high, but this recipe was definitely a disappointment. I will definitely give it another go, though - in a smaller batch. It was runnier than I expected it to be...

EXCELLENT for a hot day - can be made early and held for a day. I reduced the amount of chicken stock by one cup and used 2cups of sour cream with one cup plain yogurt. Rave reviews at my dinner...