Cucumber Soup I


This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
6 servings


  • 2 cucumbers

  • 2 tablespoons thinly sliced green onion

  • 2 tablespoons margarine

  • 1 tablespoon red wine vinegar

  • 4 cups chicken broth

  • 1 tablespoon farina

  • salt to taste

  • tablespoon dried tarragon

  • ½ cup sour cream

  • 3 tablespoons chopped fresh parsley


  1. Peel, seed, and chop 2 cucumbers.

  2. Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.

  3. Put the soup into a blender, and puree it.

  4. Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

Nutrition Facts (per serving)

117 Calories
9g Fat
6g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 117
% Daily Value *
Total Fat 9g 11%
Saturated Fat 3g 17%
Cholesterol 8mg 3%
Sodium 563mg 24%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 5g
Vitamin C 5mg 25%
Calcium 46mg 4%
Iron 1mg 4%
Potassium 286mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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