To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp. Slideshow: Cold Soups
We were very happy with the way this turned out but we totally riffed on the original recipe. First, we used the 2 lbs cucumber, a little more yogurt than called for (just to add to the creaminess) and the full 1/2 cup of olive oil. Instead of dill, I used Thai Basil because we were growing it in the garden. We tasted it after blending before adding salt and pepper and were underwhelmed (duh). Poured it into a pyrex bowl and covered the top of the soup with a layer of pepper and salted more than we would normally salt something, stirred to incorporate. It was pretty good, but still lacking - added a little more salt. I had the bright idea to add some Habanero hot sauce - for fruity flavor and heat. That really kicked it up to 4 stars for us. What would have made it 5 stars would be to peel maybe half the cucumbers. I still like the green flecks - which the "peel" adds, but it wasn't the smoothest mouthfeel. Maybe half to 3/4 of the cucumbers should be peeled. I'm definitely making this again. We served it for two on a very hot day and served with summer rolls.
