*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.
This may be a personal preference but I like cold soups like cucumber and gazpacho a little thick. I added 1-1/2 cups of vegetable broth (not 2) and this still was too thin for me; you literally could drink it. I did use reduced fat sour cream and Greek yogurt. It does have good taste so if I make it again I definitely will cut the vegetable broth in half maybe more. Also I typically eat smaller amounts of cold soups like not a soup bowl. Considering that this made way more than 4 servings in our house (made about 2-1/2 pints) so depending on much you normally serve you may want to take that into consideration. That's not meant as a negative remark I just ended up with more than I would have liked.
Fabulous and a huge hit with a crowd. Based on the other review I also cut way back on the vegetable broth so it wouldn't be too thin. Otherwise made exactly as written yet tripled it for a crowd of 18 people -- and still had some left over (which I am enjoying right now!). Delicious and refreshing on a hot summer day.
I followed the suggestions of others and halved the amount of vegetable soup. I also used non-fat greek plain yogurt and Nancy's cultured sour cream. And, I added lime juice. I felt it needed just a little zing.
All of us liked this recipe incredibly. We chose to only use 1 cup of vegetable broth instead of 2 cups. The flavor is very light so I would recommend it for a summertime soup. We would definitely eat it again.
My family really liked it. I followed the suggestions of adding less of the vegetable broth so as to get a thicker consistency. I used Greek yoghurt because it was the one I had. I would definitively do it again.
I also used only 1 1/2 cups of broth so the soup would be thicker. I also added 1/2 cup of heavy cream to give the soup more body and creamier texture. I then used Jane's Crazy Mixed Up Salt to bring out the flavor. Chilling it in the fridge for 4 hours was needed to make it very cold. The result was a wonderfully delicious summer soup.
Blended all the ingredients in the food processor and added seal salt and Mrs. Dash to taste...also chopped cucumbers and added them. This is so delicious and refreshing. My teen age daughter loves it!!! And so do I!
It was awesome I did leave out the garlic because of food allergies and I did only use 2/3 of the stock called for. I added a bit of salt and floated a cucumber flower on the top. 40 women at a banquet all agreed that it was one of the best cold soups they have had. Will make again for sure and if no allergies will include the garlic.