Cold cucumber soup has been a menu staple for years, and with good reason.

I doubt I'll ever use the blender to make cucumber soups again.

Cold cucumber soup was a fresh and summery winner as well.

Cold cucumber soup, the color of a putting green in April, is fresh and invigorating.

I'm not a fan of cucumber soup in general, but my companion says this version "tastes like summer."

Tansy served the first course, a cold cucumber soup.

It's a cold lunch, just some cucumber soup and chicken and our own tomatoes, of course.

As unlikely as it seems, iced cucumber soup was very well received!

Where you might be offered a seat in a sunny room and talked into a bowl of fresh cucumber soup with dill.

For either Asian or European cucumber soup, most of the time involved lies in chilling.

A cold cucumber soup is refreshing spring fare.

Cold cucumber soup is also fairly common.

The only veggie option on the set lunch was a dull-sounding chilled cucumber soup.

Or choose plump escargots in garlic butter or cold cucumber soup.

For years, I was stuck on cucumber soups, cooked or from the blender, that had a smooth, creamy consistency.

On the lighter side was vernal cucumber soup enriched with a lemon-grass cream.

In summer, black bean and zucchini quesadillas are followed by chilled cucumber soup with mint.

There is richness in the crabmeat but a mint-edged freshness from the cucumber soup.

An unbalanced cold cucumber soup packed enough acid to burn a hole through my motorcycle's paint job.

A real cucumber soup has backbone.

Cucumber soup comes with avocado and tomato.

Cold cucumber soup remained our favorite.

She greeted each of them by name, ordered vintage wine and a cold cucumber soup for an appetizer, then turned to Robyn.

Chilled cucumber soup plus veal and cognac pate with a baguette costs $9.75.

If the weather or one's interior temperature is right, chilled cucumber soup with dill is a welcome alternative.