Chilled Cucumber Soup Recipe

I saw this cucumber soup recipe in Elle Decor this month and have been thinking about it the past two days. If anyone tries it, please comment and let me know how it is!

Chilled Cucumber Soup with Smoked Salmon and Dill

*As seen in Elle Decor July/ August 2010*

serves 10

Soup Ingredients: 4 large English cucumbers (about 3 lb.); 2 cups spinach leaves, packed; 2 T olive oil; 1/2 large red onion, chopped; 1 lb. Idaho potatoes, peeled and chopped; 1 cup plain Greek yogurt; 1/4 cup heavy cream; Juice of 1 lemon; Salt, pepper, and Tabasco sauce to taste

Soup Directions: Bring a large pot of salted water to a boil; set a bowl of ice water on the side. Peel the cucumbers, reserve the skins, and roughly chop the flesh. Boil the cucumber peels with the spinach leaves until tender, about 4 minutes, then chill in the ice water. Squeeze dry and set aside. In a large sauce pot, warm the olive oil over medium heat. Add onion, celery, potatoes, and a sprinkle of salt and pepper. Cook, stirring, until onions are tender but not browned, about 5 minutes. Add half of the cucumber flesh and just enough water to cover. Simmer for 20 minutes, or until the potatoes are tender. Remove from heat and chill. In a blender, combine chilled mixture with the cooked cucumber peels and spinach, remaining cucumber flesh, yogurt, and cream (you may need to do this in batches). Puree until very smooth, then pass through a fine-mesh sieve. Chill the soup. When ready to serve, adjust the seasoning with lemon juice, Tabasco sauce, and salt and pepper to taste.

Garnish Ingredients: 1 bunch dill, leaves picked; 1 cup plain Greek yogurt; zest and juice of 1 lemon; 1/2 lb. smoked salmon, sliced; (1) 3.5 oz package grissini (thin Italian breadsticks); 1/2 large red onion, minced; salt and pepper to taste

Garnish Directions: Chop half of the dill and combine with yogurt, lemon zest, juice, and salt and pepper to taste. Wrap small slices of smoked salmon around one end o each grissini stick, then garnish with minced onion and remaining dill leaves. Top each serving with a spoonful of dill yogurt. Serve the remaining yogurt on the side.