Still optimistic about a few more warm days, I am looking at a pile of cucumbers brought to me by a friend — well, at least I think she is a friend (off loading of cucumbers aside). So, here’s what I’m going to do with them:
Chilled Cucumber Soup
1 pound cucumbers
1 spring onion, cut in 1-inch lengths
1/2 teaspoon grated fresh ginger
1 cup cold chicken or vegetable stock, plus a little more to thin, if necessary
1 tablespoon rice vinegar
1/2 cup sour cream, non-fat sour cream, or whipping cream
salt and white pepper, to taste
1 teaspoon Madeira (optional)
freshly snipped chives, for garnish
Peel cucumbers; cut into 1-inch chunks. Add cucumber, spring onion, ginger, chicken stock and rice vinegar to blender container or food processor fitted with a metal blade. Process until smooth. Add sour cream, process until combined. Consistency can be adjusted with chicken stock if necessary. Adjust seasonings. For velvety smooth soup, strain through a fine sieve if desired. Chill if necessary. Can be prepared one day in advance.
Just before serving, stir in Madeira. Serve chilled, garnished with snipped chives.
Serves 4 to 6.