I always have vegetables left over at the end of the week. In fact it always seems like I have either way too much or way too little. Either tossing fuzzy veggies or making midnight runs for a single onion. Too much or too little. I am indeed the Goldilocks of Veggies.
Well this week I had a surplus of cucumbers. I've recently fallen back in love with cucumbers and they (like watermelon) are such a terrific summer vegetable. Somewhere recently I had heard someone talking about Cucumber soup. The thought of a cold soup that had that cool light airy taste and texture sounded like a winner.
In this case I went to Allrecipes.com as one of my favorite recipe websites. I found this recipe and gave it a try. The garnish you'll notice is a combinaton of green onions, tomatoes (chopped, peeled, and seeded), and roasted almonds.
I actually had to make this in two steps starting it on one day and finishing it on the following day because I only had 2 of 3 cups of sour cream needed. The recipe was exceedingly easy to follow. The only thing that added a few extra minutes was blanching the tomatoes to that I could peel and seed them. The roasted almond garnish was great for the texture of the soup. The tomatoes gave a very needed acidic touch to a recipe that has equal parts sour cream and chicken broth.
Overall the recipe was good but I would recommend it as a small light refresher or even snack but it with 3 cups of sour cream it was much more overpowering than I had expected. I don't know if I want to say it was "heavy" because it was light but I don't think I could take more than a cup at a time. It was also exceptionally white. Very very white. If you notice in the picture you can hardly tell between where the bowl ends and the soup starts. I would have liked (hoped) for it at least to a be a little green. Of course that may have had more to do with the cucumbers than the recipe.