<http://schema.org/articleBody>
"For a long time I had a love-hate relationship with cucumbers. They can be the most mundane vegetable, but at the same time they are so good for you. When I lived and worked in Denmark I noticed that Danes are obsessed with cucumbers and eat lots of them, and I grew very fond of Danish pickles. They&amp;#039;re more delicate than the gherkins we&amp;#039;re used to in the States. They&amp;#039;re pickled very lightly and are almost sweet, flavored with caraway and coriander seeds. I also came to enjoy a refreshing cucumber salad, which the Danes always make with tart yogurt and dill.  This soup is a bit of a play on that flavor combination. It&amp;#039;s different from many other versions in that it&amp;#039;s fortified with a vegetable potage base, almost like a vichyssoise, instead of chicken stock. It is also enriched and brightened with cucumber peels, which makes it even more delicious and healthy. Only half of the cucumber flesh is cooked\u2014and that very lightly\u2014so the soup never loses a just-picked freshness. In that way it resembles gazpacho.  I like to have something crunchy with soup, so I suggest grissini\u2014slender Italian breadsticks\u2014wrapped with a slice of smoked salmon. (You can also use smoked sablefish or trout.) The breadsticks are readily available, or you can make your own. The fish adds a smoky taste, which, with the acidity of the yogurt and the crispness and saltiness of the breadsticks, makes this soup vibrant and memorable. What to Drink Whether the soup is served with a salad at a summer luncheon or as the first course of an elegant dinner, Daniel Johnnes, wine director of Daniel Boulud&amp;#039;s restaurants, suggests a white from the Loire Valley made with the Sauvignon Blanc grape. &amp;quot;There are many excellent choices,&amp;quot; he says, &amp;quot;but to pair with the bright flavors of the soup I recommend a young Sancerre or Pouilly-Fum\u00E9. Their vibrant, citrusy acidity, slightly herbal notes, and medium-bodied flavors will be in perfect harmony with the soup&amp;#039;s smooth texture and clean profile.&amp;quot; His picks include Lucien Crochet Sancerre La Croix du Roy 2007 ($26) or Domaine A. Cailbourdin Pouilly-Fum\u00E9 Les Cris 2008 ($24). For a more affordable alternative, he suggests the Clos du Tue-Boeuf Touraine Le P&amp;#039;tit Blanc du Tue-Boeuf 2009 ($16). Click here to see the recipe for Chilled Cucumber Soup with Smoked Salmon and Dill. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2647/chilled-cucumber-soup-recipe/?src=shelter_footer>