This soup caught my eye because it uses the Persian Cucumber. We grow it, find it as a frequent visitor in the CSA box this season along with chocolate mint and borage.
Recipe: Chilled Cucumber Soup
(found in July's Food and Wine, originated by Eric Skokan of Boulder Colorado's Black Cat farm table bistro)
four 4 oz. Persian cucumbers
(3 coarsely chopped, 1 peeled and diced)
1/2 cup ice cubes
1/4 cup cold water
1/4 cup grapeseed oil
1 teaspoon fresh lemon juice
1 small jalapeño, seeded and minced
2 tablespoons shredded mint leaves
1/2 cup borage leaves (or substitute celery leaves)
/14 cup plain Greek yogurt
olive oil, for drizzling
1. In a blender, combine the chopped cucumbers, ice, water, grapeseed oil, lemon juice and half each of the jalapeño and mint and puree. Season with salt and refrigerate until cold.
2. Meanwhile, blanch the borage in boiling salted water for 5 seconds. Drain, rinse and squeeze dry. Finely chop the borage.
3. Pour the cucumber soup into bowls and garnish with the diced cucumber, borage, yogurt and the remaining jalapeño and mint. Drizzle the soup with olive oil and serve.