Guest guest Posted June 28, 2012 Report Share Posted June 28, 2012 The other day I had, at a restaurant, a delicious (cold) cucumber soup. It did not have a predominant flavor other than cucumber and the texture, while nubbly (cukes not totally decimated), was very creamy. Did not taste like it had sour cream or tart yog in it...we could not taste mayo. Not sweet. No help on what was in it :-) (in fact they were somewhat testy that we asked what made it so special) and too far away to keep going over there to eat all summer. So the 3 of us have been trying to duplicate or come close to what we had. So far we've made a bunch of good stuff but none of us has really come that close to our dish on the outing. Anyone have ideas?? SJ, where the weather is so wet she'd sure like to share with Colorado et al Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2012 Report Share Posted June 28, 2012 > they probably used avocado. Thank you. I didn't even think about avocado. Would it take much? I confess to knowing nothing except how they look about avocado, including how they taste. I have seen them in the grocery here; perhaps I will try one and see how it does. For 4 cucumbers would I use about one avocado? Half? Or? SJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2012 Report Share Posted June 28, 2012 COLD CREAM OF CUCUMBER SOUP 3 med. cucumbers 1 can celery soup undiluted10 1/2 oz. (soup can) sour cream1 tsp. curry powder Peel cucumbers and remove seeds. Cut into chunks and blend in a blender or food processor. should equal 2 cups. Blend together all other ingredients with the cucumbers. Refrigerate overnight to ripen. This step is a must. Makes about 1 quart.Can be made several days in advance. You can substitute yogurt for the sour cream or chicken soup with celery seeds instead of the celery soup.On Thu, Jun 28, 2012 at 8:50 AM, sjc <indexer@...> wrote: The other day I had, at a restaurant, a delicious (cold) cucumber soup. It did not have a predominant flavor other than cucumber and the texture, while nubbly (cukes not totally decimated), was very creamy. Did not taste like it had sour cream or tart yog in it...we could not taste mayo. Not sweet. No help on what was in it :-) (in fact they were somewhat testy that we asked what made it so special) and too far away to keep going over there to eat all summer. So the 3 of us have been trying to duplicate or come close to what we had. So far we've made a bunch of good stuff but none of us has really come that close to our dish on the outing. Anyone have ideas?? SJ, where the weather is so wet she'd sure like to share with Colorado et al Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.