For example, mustard—in small quantities—will give the soup a deeper flavor. Sour apple, grated into large pieces, is an addition to cucumber soup from the East, a relative of our soup.

In the same pot, add the cucumber chunks, stock, wine vinegar and tarragon. After bringing to a boil, stir in the farina and simmer, partially covered, for 20 to 25 minutes.

Directions Peel all but one cucumber, reserving skins. Cut peeled cucumbers into ½-inch-thick slices. In a large heavy-bottom saucepan over medium-low heat, warm oil. Sauté onions until soft and ...

The cucumber is a versatile veggie that plays a supporting character to dip on a crudité platter. It can also be the star of a salad or a cocktail. It can be soup, the main ingredient in the ...

Add the cucumber mixture, fresh lemon juice and salt to the yogurt mixture; whisk to combine. Stir in 1 more peeled, diced English cucumber and 2 more sliced green onions; refrigerate for 1 hour.

To serve, ladle the soup into the chilled glasses or bowls. Garnish by standing 1 or 2 chive stalks in the soup. They will start to droop, but no worries. Serves 4. — Adapted from blue-kitchen.com ...

Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

This delicious, pesto-adjacent zucchini soup is perfect for a late-summer lunch or light dinner, comes together quickly, and can be served hot or cold. (It’s also a great alternative to making ...

Chill the soup for one or two hours before serving for maximum refreshment. Serve it as a first course or make it a meal with crusty buttered bread or a grilled tomato sandwich.