ICED CUCUMBER DILL SOUP

ICED CUCUMBER DILL SOUP

I have always been so very fond of cold soups. As a child a real treat was my mom`s creamy , cold vichyssoise. Although it`s nothing more than cold potato leek soup with chives, it is still one of the best soups around when properly prepared. I always ordered it in restaurants and was often disappointed by the soup but always thrilled with the little bowl set in a silver cup filled with ice.

I came up with this recipe for cucumber dill soup a few Summers ago for a large wedding reception . I was worried that with so many guests to serve , the soup would not be cold enough when served. A cold soup must be served really cold, just as a hot soup must be really hot. To avoid the possibility of tepid soup I froze half of the soup . Just before service a small scoop of icy soup went in the bottom of the cups with well chilled soup poured on top! The soup arrived at the perfect temperature. Now that August is here with plenty of hot weather and lots of cucumbers, try this wonderful soup as a lite lunch or appetizer before your next Summer dinner!

3 lb cucumbers, peeled and seeded

2 oz. sweet yellow onion..1/4 medium

2 cups well chilled buttermilk

1 cup heavy cream

3 tblsp chicken or vegetable paste style stock base..not bouillon cubes!

1 tblsp dried dill weed

optional..fresh dill sprigs for garnish

1/2 tsp curry powder

1/4 tsp white pepper

Puree cucumbers and onion in food processor. Transfer to bowl.

Whisk in buttermilk and 3/4 cup of heavy cream

Place remaining 1/4 cup heavy cream in food processor with chicken or vegetable base, dill weed, curry powder and white pepper . Process until smooth. Scrape all into soup using rubber spatula to get all of the mixture out of the bowl. Whisk all to blend. Do not add salt..stock base is salt enough!

Chill soup at least 6 hours or overnight in coldest part of refrigerator. Taste and correct seasoning. If you wish, freeze half of the soup. remove from freezer before serving and allow to soften slightly. Place a small amount of frozen soup in each cup. Top with more chilled soup and garnish with small amount of sour cream, whole milk yogurt or Greek style yogurt and a fresh dill sprig.

Remember that anything served very cold should be somewhat "over seasoned" as cold foods seem to "numb" the taste buds!

Yield 10.5 cups..serves 10 as lunch or 1st course or 20 appetizer soup shots

"cook honey, cook!"