4 Reviews

I made the recipe as written, and loved it. It was a little foamy, I guess, but I let the soup sit (made it Sunday, then took it all week in my lunch) and the foam settled out. FULL of flavor. Delicious flavor. I also made a Thai variation by substituting coconut milk for milk and lime for lemon, and adding a little curry paste (1 tsp, but could've used more). That worked beautifully as well. Will definitely do both versions again.

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SaraStar May 18, 2010

This soup is quick and easy! If you add a bit of chopped up fresh ginger root, it adds a nice surprise now and then, too.

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ChicagoJoe July 03, 2008

My family and I were extremely disappointed in this soup. It was too foamy and lacked flavor. Would never make again...sorry!

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Tearoom mom April 22, 2007

Five well earned gold stars for this soup Mizz B! For the skim milk I used whole milk. Added a dash of white pepper, too. For presentation I garnished the top of each serving with 1 teaspoon of red onion diced small and a few cilantro leaves. Served along with steamed corn, steamed corn tortillas and fresh fruit for a light, refreshing and delicious summer meal. I will always remember this recipe fondly, Dear Bergy, as it was the first homecooked meal I prepared tonight in our new home.

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COOKGIRl August 07, 2006
Mexican Cold Cucumber Cilantro soup