Is warm cucumber soup good? (recipes)?

Doc says to eat a lot of cucumbers. I saw a recipe for cucumber mushroom soup but I've never tried anything like that. How does it taste? Have you had this?Is warm cucumber soup good? (recipes)?
Hmmm...I don't know about warm. I have had and made cold cucumber soup, which is lovely (as long as you like cucumbers)!


I am not sure that I would like it warm.





Chilled cucumber soup with dill


2 cucumbers, peeled and seeded


1/2 cup chilled buttermilk


1/2 cup chilled lowfat sour cream


2 1/2 teaspoons distilled white vinegar


1 teaspoon olive oil


1 1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried, crumbled





In a blender or food processor puree coarse the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, the sour cream, the vinegar, the oil, the dill and salt to taste and chill the soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 minutes. Divide the soup between 2 chilled bowls.





Another nice way to have them is in a gazpacho!


1 hothouse cucumber, halved and seeded, but not peeled


2 red bell peppers, cored and seeded


4 plum tomatoes


1 red onion


3 garlic cloves, minced


23 ounces tomato juice (3 cups)


1/4 cup white wine vinegar


1/4 cup good olive oil


1/2 tablespoon kosher salt


1 teaspoons freshly ground black pepper





Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!





After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.Is warm cucumber soup good? (recipes)?
Cucumber Soup


3 cups cucumbers, peeled and diced


3/4 cup chopped scallions (including 2-inch green stems)


2 tablespoons butter


2 tablespoons flour


4 cups chicken broth


1 tablespoon lemon juice


1/2 cup sour cream


1-2 tablespoon chopped fresh dill





1. Place the cucumber, scallions and butter in a saucepan.


2. Cover with a circle of wax paper cut to fit the inside of the pan exactly.


3. Simmer over low heat for 10 minutes.


4. Discard the paper and add the flour.


5. Stir in the chicken broth and lemon juice.


6. Simmer for 10 minutes.


7. Add salt if necessary.


8. Puree the soup in the blender or hand help emmersion blender and chill in the refrigerator for four hours.


9. Garnish each bowl with sour cream and dill weed.


10. *Adding a bit of green food coloring makes this cool summer soup a tad bit prettier but it's certainly not a must.
Mexican Cold Cucumber Cilantro soup:





10 min 10 min prep


4 servings





1 lb cucumbers, peeled,seeded and cut into chunks


1 1/4 cups low sodium chicken broth


3/4 cup cilantro leaves, firmly packed


1/2 cup skim milk


1/4 cup fresh lemon juice


salt





1. In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.


2. Cover and refrigerate until very cold (you can do the soup a day ahead).


3. Ladle into bowls and serve.