Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Who knew there was such a thing?


The internets knew, that's who!


Our two late-planted cucumber plants are producing like gang-busters.  And, while I love cucumbers, I can only eat so many cucumber salads.  Or cucumber spears.  Or cucumber sandwiches.  So I was on the lookout for new cucumber ideas.


I found this recipe on All Recipes.  It looked pretty good.  I could get down with some cucumber soup.  While the original recipe looked good, I didn't have some of the ingredients.  Like Farina.  Or green onion.  Or tarragon.  Or chicken broth. Humm.  Modifications are definitely in order.


Below is the modified recipe



4 cucumbers

1/2 cup diced onion

2 tablespoons butter

1 tablespoon garlic

2 tablespoons balsamic vinegar

2 cups water

1 chicken bouillon cube (shhhh, don't tell anyone!)

salt to taste

1/2 tablespoon dried dill




1. Peel, seed, and chop 4 cucumbers.


2. Cook the chopped onions and garlic in the butter until soft. Add the chopped cucumbers and the wine vinegar. Pour in the water and add the bouillon (shhh). Salt to taste, and add dill. Let the soup simmer for 20 minutes, or until the cucumbers are soft.



3. Put the soup into a blender or food processor, and puree it.



4. Taste the soup for seasoning. Pour the soup into bowls, and eat with homemade bread.



I know this soup sounds different, perhaps even a bit odd.  But it is quite delish!  The vinegar really makes the soup special.  AND ... it freezes well.  You could have a taste of your garden this winter when there is snow on the ground.  Not that we get snow here in Houston.  Actually, not that we even get rain here in Houston.  The Gods of Rain have decided to pack up and go play elsewhere.  I'm starting to think it will never rain again.


Back to happy thoughts:  Try this soup with your over-abundance of cucumbers, you won't regret it.

Views: 208

Comment by Caroline Malcolm on September 16, 2011 at 11:23am
This sounds incredibly delicious, and a good way to transition my summer flavors (like cukes) into an early-Fall dish.  I am a sucker for anything with balsamic and dill (my favorite), so I'll have to give this a go and let you know how it turns out! Would it work with vegetable broth, do you think?


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