Okay, so I've actually done more than three experiments with my lovely CSA produce, but I've been dreadful about recording them for posterity...
I've been really grooving on my Culinary Artistry book since it basically has lists and lists of flavors that mesh well. I got more cucumbers this week when I still had one left from last week, and as I've got a full container of cucumber onion salad marinating in the fridge, that was out. I checked the pantry and found a can of light coconut milk and I thought--ooh, a cold cucumber soup would be perfect for a hot July evening when I got home from work after 7pm. The recipe below chronicles the experiment.
Chilled Cucumber Soup
2 medium cukes, chopped (I left the peel on)
1 can light coconut milk
2-3 cloves garlic, chopped fine
1 fat doobie of basil, minced fine (about 1/8 c.)
Put cukes, milk and garlic in blender. (Nothing fancy is necessary. I use the Osterizer Galaxy that my parents got as a wedding gift in 1975.) Puree for a minute or so until pretty well blenderized. Add basil and a little salt and blend. Taste.
It still needed something so I added:
1 T lemon juice
4 good shakes of white pepper
At this point it still wasn't quite right, so I added a little more salt and pepper.
There was still a place in the back center of my tongue that the soup was missing. I decided it needed something tangy, so I added:
1-2 T. white wine vinegar
a couple more shakes of white pepper
a touch more salt
Blend. Taste. Perfect! Chill for a few minutes (or more) before serving--in retrospect I probably should have added a couple of ice cubes to help with the chilling process. But it was still good only a little cool.
Makes about 3 servings, 2 generous servings.
The boy called this "the best cucumber I've ever eaten." It was crisp and cool and the flavors meshed really well. I'm not always that into cold soups, but this was excellent, and also super easy and quick.