So good, so easy. Didn’t have tarragon, lemon something I never thought of. It tastes great when I finished it, will be even better tomorrow. Ty
Horrible!Another tiresome p, let’s-pretend-yogurt-is-as-good-as-sour-cream recipe. Ugh! No it is not “tart,” it is unpleasantly sour. The texture is lousy, DRY not silken. Give me sour cream -less often, in smaller quantities- but eating is about quality! This is not a health food! Stop giving endless “morally correct” recipes for everything. It is or should be about taste.
Amazing! Really delicious. I've never made cucumber soup before, so wasn't sure what to expect...but so glad I tried it out! I'll make this every summer. So easy to freeze & enjoy anytime. One tip: I don't feel it's necessary to de-seed. Keep them - and get the added nutrition & flavor!
The video shows only using a 1/2 cup of the cucumber to make the soup. I used a lot more then 1/2 cup. That’s not including the 1/2 cup for the garnish. A little confusing.
How long does this keep for?
Made this today with a few modifications. I only had 1 cucumber so didn’t the 1 cucumber with 1 cup of coconut yogurt, slipped the shallot as I didn’t have one at home and added half an avocado and an extra clove of garlic. Came out tasty, not quite the depth I was looking for but will try with the shallot next time and another cucumber.
I just set this to chill in the fridge, so far, it's what I was hoping it would be in this 90 degrees heat, some fresh baguette and sparkling wine, are waiting, it's going to be a good night.
I made the cold cucumber soup using a jalapeño infused olive oil from the farmers market. I also added dome avocadobto the garnish. Delicious!!