Cucumber Soup 6/02

[catharine]

Hi all - haven't been around in a while with exams, graduation, and now bar study. Fortunately I have been doing some cooking...here's a quick review - I didn't see any others so forgive if this is a duplicate thread).

I made the cold cucumber soup from this month's issue. It was good but the jalapeno was *way too overpowering*. I would definitely make this one again, but would use 1/4 to 1/2 the jalapenos. I really like spicy food, but cucumber soup should be soothing, not burning, don't ya' think?

I also made the broccoli salad and LOVED it. I am going to make that one many times over!

[buffygirl]

Catharine,

Thanks for the review. I've got a whole crop of cucmber that are just now ready to pick. I've been hoping someone would review this soup!

Kim

[glc20]

I made the cucumber soup for our SC this past weekend. I really like it and it was well received. I increased the recipie with the same amount of peppers so the flavor was good. Depends how hot you like things. It also keeps well. After making it Sunday I still had some today and will take the rest for lunch tomorrow. Don't add the tomatoes until you are ready to eat it.

[naomike]

This is my first post, so I hope I'm doing this right. I know I'm posting this so late, no one will ever read it, but I wanted to tell you how much I agree on the overdose of jalapeno in this recipe! We hate throwing out leftovers, but we just had no choice--it was way too hot with a whole jalapeno.

I've known about this website forever (I'm a subscriber) and never bothered to visit the BBs before. No more!! I'm checking for reviews before I make a recipe like this one from now on!!

Naomi

[jjsooner73]

I had intended to try this, but a like-minded friend beat me to it and had the opposite response. She said it needed more pepper and more flavor overall.
I still may give it a whirl sometime soon. I like spicy food, so....

And welcome to the board, Naomi!!!

[naomike]

She used a whole jalapeno and said it needed more? I'm impressed, because we are usually not shy about spicy food (and I seeded the jalapeno on top of that). I think, however, I was caught off guard 'cause the description in the magazine said nothing about it being spicy (I'm an idiot for thinking a whole jalapeno wouldn't have an impact though)! On the other hand, if you're looking for a spicy soup, we thought this was very good, and I do plan on making it again. I loved that it required no cooking whatsoever (we ate it during a heat wave).

At any rate, thanks for welcoming me to the board!! I have been lurking all week reading the posts, and I plan on participating now too! I've already become an addict (very frightening)!

Naomi

[ClaraB]

I think it depends on the heat of the jalapeno you use. The jalapenos we get at the grocery stores here are wimpy things :rolleyes: , and I'm not particularly wild about hot foods. HOWEVER, the jalapenos growing in my backyard are a different story; I chopped one up last night, and it made my hand tingle, which has never happened to me before (not with jalapenos, anyway). I licked my fingers and my tongue was burning :eek: . I would definitely use those at 1/2 strength in a recipe.

[naomike]

You know Clara, that's a good point! That may also account for why Cooking Light didn't describe the soup as hot and/or spicy. I'm going to keep that in mind in making future recipes with peppers as an ingrediant . . .

Naomi

[jjsooner73]

That is a good point. As a rule of thumb, if it calls for 1 jalapeno, I add at least two though. :) But there's been times I've added 3-4 to a pot of enchilada soup and it's been mild. Other times, I'll add 1-2 (when cooking for my DBF, who doesn't have my spicy threshold) and it's on fire for most people.

I've started growing habaneros on my patio. They give anything a nice spicy kick. :)