Creamed Cucumbers

Peel cucumbers. Slice cucumbers very thin (if you have a mandolin on hand, this is preferable). Set peeled/sliced cucumbers aside in a bowl. Do not rinse or ‘dry’ them—the extra ‘juices’ lend to the flavor of the soup.

In a large bowl (that can be sealed and stored in the refrigerator) slowly whisk together 18 ounces of sour cream and 2 1/2 cups of water. (Note: More water can be added if you find that you would prefer a thinner consistency, just be sure not to compromise the flavor.) Add the vinegar, 1 tablespoon crushed black pepper and 1 1/2 tablespoons fine kosher salt (table salt is completely acceptable). Using a kitchen whisk give the mixture a 20-30 second ‘whip’.

Slowly (as not to splash) add in your peeled and thinly sliced cucumbers. Give a good stir and a little taste. The soup will need to chill for at least one hour for the flavors to marinate and blend. But now is a good time to taste and see if you would prefer a bit more salt or pepper, a tad more water or even a sprig of dill for a more pickled flavor. Cover and chill in the refrigerator for at least one hour.

Enjoy with pork chops, city chicken, pork tenderloin, turkey breast- etc! It’s a great smooth and creamy addition to any meaty main course.