Chilled cucumber soup

Here is a summer reminder, or, to you closer to equator,
everyday idea on cool, eh, chilled delight.

I’ve found this recipe online, however, modified it to fit my
concept a little bit. Pureeing the cucumbers is definitely the fun part,
make it in small batches and fit the cover tightly.
Because green kitchen looks ugly.

I’m for last couple months on a wave of serving food in various
glasses and such, although this one is far from description of verrine,
it looks just fabulous in glass, the color is amazingly green,
reminds me of summer. Yea, that was the first idea!

recipe?
4 “English” cucumbers
1 pound (15 oz.) creme fraiche (sourcream)
zest and juice from one lemon
handful of mint leaves
salt, peper, 4 tbs. sugar
•
Roughly cut cucumbers, ad mint leaves and puree in blender.
Mix in creme fraiche.
Ad lemon zest, lemon juice and sugar.
Stir together, taste and season with salt and pepper.
Refrigerate for at least two hours.
Enjoy!