Being that we are getting a lot of cucumbers out of the garden right now, the old light bulb went off and I got the idea to do a chilled Cucumber Soup for this weeks Dim Sum Sunday. I got the Cold Cucumber Soup with Mint recipe from Epicureous.com.
Here's what the garden looks like as of last week. There's a lot of cucumbers in there (you just can't see them in this picture). We've had so much rain this summer (and this week - we got pounded again today) that the tomatoes are starting to rot. We have a lot of green ones but I bet I pulled 15 rotten ones off yesterday. Seems like they start to ripen and go right to rot. I'm hoping we get some this week.
I followed the recipe fairly closely. I substituted Low-fat Vanilla Yogurt for the buttermilk, added a little red pepper and I doubled the egg yolk and rice wine vinegar.
I garnished with mint, fresh ground pepper and red onion as was suggested by several reviewers.
After Action Report
I really liked this soup. Sweet and cool and better than I thought it'd be. It could have been a little colder (chilled in the fridge for 2 hours) but other than that, it was nice. The Mrs. liked it but didn't like the onions on top. She even said to save the leftovers for another day. I'm anxious to try it after a day in the fridge. The Pudge didn't like it because he's 11 and soup should be hot. The Boy sort of liked it but had problems with the texture (too gritty). I'll admit it was a little gritty but not off-putting. I pureed it for about 2 minutes.
Will make it again - next summer.