I enjoy this soup a LOT. The main change I would suggest is, instead of pureeing it, just chop the cucumbers finely so the soup has some texture.

The flavor ingredients (chutney, dill, lemon juice) are discretionary. I use a couple of tablespoons of vinegar and some salt. Sometimes fresh dill if I have it.

Jim

BTW, Bob, except for chopping the cucumbers instead of pureeing, I don't claim my recipe to be an improvement over yours. I think your ingredients are fine.

Jim

Here's my recipe if you would like to try it.

White Gazpacho

2 cucumbers, peeled, seeded and chopped
2 C. Sour cream
1 C. plain yogurt
3 C. chicken stock
1 clove garlic
2 tsp. salt
2 tsp. pepper

Mix cucumber and 1 1/2 C chicken stock in blender until cucumbers are pureed. Mix remaining chicken stock with remaining ingredients in blender. Whisk both together. Refrigerate at least 6 hours. Garnish with chopped tomato, parsley, toasted almonds and chopped green onions. Note: This is a little hot as is. I like it that way. However, I have cut the pepper down to 1 tsp. if I know someone won't enjoy the heat.

Here's one I use....and I have substituted yogurt for half the sour cream.

Soup,chilled cucumber
I call this Bridal Luncheon Cucumber Soup, because I have served it at several bridal luncheons. The card says it's from "Cooking Across the South" a cookbook of my daughter's.
2 large cucumbers
1 clove of garlic
1 tsp salt
1/2 Tsp dry dill weed
1 cup lemon juice
2 8 oz cartons of sour cream
2 cups half and half
And milk to make it thin enough
Chopped chives and cucumber slices for garnish
Peel and seed the cucumber and puree in a blender.
Pour in the sour cream and 1/2 and 1/2 and mix well....add milk as needed to thin if desired.
Chill and serve garnished with chives and cuke slices.

Here's another:
COLD CORAL SOUP
3 large cucumbers
1 small onion, sliced
1 cup tomato juice
1 Tbs. tomato paste (don't omit, Linda LOL)
1 cup chicken broth
1 quart sour cream
1/4 cup dry fino sherry
12 small fresh basil leaves for garnish
Peel the cucumbers and slice in half lengthwise. Spoon out and discard the seeds. Cut into chunks and place the cucumbers in a blender or food processor. Add the onion, tomato juice, and tomato paste, and process until pureed.
Pour the mixture into a large bowl, add the broth, then whisk in the sour cream and sherry, beating until well incorporated. Cover and refrigerate for 3 to 4 hours.
Lade into chilled soup bowl and float 2 or 3 basil leaves in each. Makes 4 to 6 servings
Source: La Bonne Soupe cookbook

And never forget about gazpacho:
via Liz Jones
1 cups chopped peeled, seeded tomato
1/2 cup finely chopped Green pepper
1/2 cup cucumber chopped and peeled and seeded
1/2 cup chopped celery
1/4 cup chopped onion
2 tsps snipped parsley
2 tsps snipped chives
1 large clove minced garlic
2 1/2 T red wine vinegar
2 T fruity, green olive oil
1 tsp salt
1/4 tsp pepper
1/2 tsp w�shire
2 cups tomato juice�.stir, cover and chill at least 4 hours�over night is better

My adaptations..
1 T minced parsley
1 T minced fresh basil
1 T minced fresh chives�or green onion tops
2 cloves garlic through a press
1/2 tsp Fresh ground pepper
1 tsp w�shire

Kind of like cold tzatsiki soup! I would suggest either the garlic or garnish with green onions/scallions, or better yet, chives!

LindaC,

I tried the Gazpacho recipe last night and it was delicious.

Thanks.

-Bob

Glad you liked it....hope there is some left over because it will be even better today!
Linda C

A recipe I hate but other love so I make it...

cukes
tomato
plain yogurt

Yup... that is it. Chop up the cukes and toms... mix in the yogurt. Don't make the night before or the toms turn it pink... won't affect taste. For many people around here their first introduction to plain yogurt... they know about the little cups with jam in the bottom but plain yogurt baffles their mind.

Not bad but I don't like it. Very popular potluck dish that I have made a few times so I know most like it.

: )
lyra