With the exception of gazpacho, I am not a fan of cold soups. But the cucumbers in my home garden have been coming in as strong as those in our Upper Meadows shares, and unlike kale, they don’t freeze. So I went looking for inspiration and found it in the form of a cold cucumber soup in the new issue of Gourmet.
The recipe pairs lots of cucumbers (2 1/2 pounds!) with Italian frying peppers, which are also called cubanelles. The cashews provide a smooth, buttery flavor, so there’s no need for dairy. And this past week’s garlic chives gave me a lovely garnish.
The kids didn’t like this one, I think because of the raw garlic in the mix. But I thought it was refreshing and would make it again.