Chilled Cucumber Soup
Its delicate green color and sweet, mild flavor make chilled cucumber soup a perfect first course or light entree on a hot summer day.
Why This Recipe Works
Comparing cucumber soup recipes made with peeled and unpeeled cucumbers, we weren’t surprised to find that the peel added some bitterness along with a speckled presentation that tasters found unattractive. Seeds added an acrid aftertaste, so it was necessary to seed the cucumbers first. Garlic and shallots were simply too strong to round out the flavors of the soup, but we still wanted some allium flavor and found that scallions with their white parts removed worked well. Whole-milk yogurt was our choice for dairy in our cucumber soup recipe, since low-fat and nonfat yogurts were terrible, turning out flat, acidic soups.