Early summer, when cucumbers are cheap and plentiful, is the best time to make this soup. It is so easy that you'll be making it a lot on warm afternoons or when you feel you want to eat something less than a complete meal. When I have guests for a late-evening meal, I serve this soup, along with steamed Alaskan crab legs, and mixed field greens, because it is so light. The crab legs and the salad round out the meal. You can make this soup ahead of time and chill it, covered, in the refrigerator until ready to use. |
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