Add avocado and parsley; blend on low speed until smooth. The whole family loves this soup. Terrific simple recipe. Nutrient information is not available for all ingredients. (Use caution when pureeing hot liquids.) My garden is producing lots of cucumbers and squash so I have made this soup a few of times. Amount is based on available nutrient data. I tripled the recipe myself. I ended up adding some dill a dash of cayenne and a dash of salt and this took it from a 4 to a 5. Info. 169 calories; protein 4.1g 8% DV; carbohydrates 13.6g 4% DV; dietary fiber 5.1g 20% DV; sugars 6.1g; fat 11.8g 18% DV; saturated fat 1.9g 10% DV; cholesterol 1.8mg 1% DV; vitamin a iu 878.8IU 18% DV; vitamin c 17.3mg 29% DV; folate 70.6mcg 18% DV; calcium 99.2mg 10% DV; iron 1mg 6% DV; magnesium 38.6mg 14% DV; potassium 536mg 15% DV; sodium 493.6mg 20% DV; thiamin 0.1mg 10% DV. Pros: Flavorful healthy hearty Cons: No cons other then upping the cayenne and garlic. I strongly advise that you hit the back button and try another recipe. Keeping this recipe forever! Remove from heat and cool a few minutes. Also sliced cucumber in finished soup. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I think it needs some sliced jalapenos tossed in after it is cooked.:). Can't wait to try again with all the ingredients. Congrats! Also gave it a shot of Frank's Red Hot (hubby's fave!) Did not peel cucumber or zucchini. Yes needs some herbs and seasoning; dill salt and pepper and cayenne like the previous reviewer. Information is not currently available for this nutrient. The most simple yet one of the best soups I had so far. 2 large English cucumbers, peeled and thinly sliced, 2 small zucchinis, peeled and thinly sliced. I only had 1 zucchini and followed another reviewer's suggestion of adding 1T dill. The flavor from the cucumber and zucchini came through nicely but I still felt it was lacking some herbs or seasonings. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition Added some paprika oregano basil and a couple dollops of sour cream. Source: EatingWell Magazine, May/June 2007. Chop the remaining 1/4 cup cucumber slices. Very easy to make and delicious I would say make sure you blend it thoroughly especially if the cucumbers/zucchini are unseeded. Add more salt and pepper if needed. EatingWell may receive compensation for some links to products and services on this website. Serve the soup warm or refrigerate and serve it chilled. Great warm!!! I used leeks instead of the onion and I added a little bit of lemon zest at the end. This cucumber soup served cold is perfect for a hot summer day! It has lovely flavors and is a nice change from other summer veggie soups. Make Ahead Tip: Refrigerate for up to 4 hours. Melt butter with the oil in a large saucepan over medium-high heat. I use ground red pepper and more lemon juice than called for and serve it very cold. Melt the butter/marg in large saucepan and saute the onion until transparent. It was great! All Right Reserved. I added salt celery salt cayenne pepper dill weed and greek yogurt as some other reviewers suggested and with these added it's a 5 out of 5 delicious! Your daily values may be higher or lower depending on your calorie needs. Made this soup today and stuck to the recipe...until I tasted it. Everything you need for a delicious feast. Info. Good hot or cold. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. You saved Simple Cucumber Soup to your. 151 calories; protein 3.4g 7% DV; carbohydrates 15g 5% DV; fat 9.3g 14% DV; cholesterol 10.2mg 3% DV; sodium 500.2mg 20% DV. YUM! It was very good except it is easy to but to much cayenne pepper. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Blend: Put all of the ingredients into a blender and pulse until completely smooth. Transfer the soup to a blender. The only change I made was to add more garlic cayenne pepper and I added a little tiny bit more lemon juice. Needed just a bit more salt otherwise the recipe is perfect as it is. Ingredients 1 tablespoon butter, or more to taste 1 tablespoon olive oil 1 small yellow onion, chopped 1 large clove garlic, minced 2 large English cucumbers, peeled and thinly sliced 2 small zucchinis, peeled and thinly sliced 3 cups vegetable … this link is to an external site that may or may not meet accessibility guidelines. Still turned out great! Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. 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. A simplified version of my mum's cucumber soup. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Percent Daily Values are based on a 2,000 calorie diet. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. VERY delicious. Add comma separated list of ingredients to include in recipe. Pros: nothing Cons: tasted horrible, Delicious and handy I love this recipe. I also add the dill cayenne and salt as recommended by previous reviewer and I think it really needs that seasoning. Made this today to use some fresh cuke and zuke from the farmer's market. Pour soup into a blender no more than half full. Great with sour cream cheese most dairy. horrible i don't know why but it turned out green and it tasted like barf. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. 4 cups peeled, seeded and thinly sliced cucumbers, divided, 1 ½ cups 1 1/2 cups vegetable broth, or reduced-sodium chicken broth, ¼ cup chopped fresh parsley, plus more for garnish, © 2020 EatingWell.com is part of the Allrecipes Food Group. Add lemon juice and cook for 1 minute. The soup freezes well and gives you a nice taste of summer in the middle of the winter Pros: Tastes wonderful and freezes well. Heat oil in a large saucepan over medium-high heat. Offers may be subject to change without notice. Adjust seasonings to taste. Used some green onion I had too. Most people won't think twice about serving basic cornbread when is on the table. I ecommend i to anyone who likes a great cold soup. It's delicious! Healthy and incredibly delicious soup This recipe is TERRIFIC; it's easy (if you like chopping). Much better. Good soup! Allrecipes is part of the Meredith Food Group. I tried another taste of it with yogurt only to find that I liked it better without the yogurt. I like to have it with a good slice of toasted bread and some good cheese. Puree in batches until smooth. Add comma separated list of ingredients to exclude from recipe. Simple indeed and as written I give it 4 stars. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes. I used chicken and beef stock rather than vegetable stock. I have been using it for a few years now when I want to preserve cucumbers from my garden. Pour into a serving bowl and stir in yogurt. While nothing is risk free, some activities are safer than others when it comes to COVID-19. I'm sure i followed the directions right. This recipe is a keeper.