Chilled Cucumber Soup

Think cucumber gazpacho. We suddenly have had more cucumbers on hand than anticipated, and this is a nice way to use a fair quantity. If you're lucky, as we have been, to get cucumbers straight from the garden (or CSA share), there's no need to peel them. If they have come from the supermarket, though, peel first to remove the fine coating of wax that they have been sprayed with.

Trim the ends off 8 medium/large cucumbers, and cut in half lengthwise. Use a spoon to scoop out the seeds. Cut each half into 3-4 long strips. Cut the strips into piece a bit smaller than 1/2", and put into a large bowl or saucepan.

Add to the cucumbers

• One quart of plain yogurt
• 3 bell peppers (if ripened to yellow or red, all the better), seeded and chopped
  
• a bunch of scallions, chopped
• a bunch of chives, chopped
• 5 cloves garlic, minced
• 2 generous Tablespoons dried dill
• 4 Tablespoons extra virgin olive oil
• 2 Tablespoons wine vinegar
• Salt

With a cup of cold water reserved on the side, use an immersion blender or food processor to liquefy the soup. Add water as needed to get the texture and consistency you want; I prefer to leave the cucumbers with some small chunks left, not completely liquefied.

Chill the soup for at least an hour before serving.

Serve topped with chopped toasted walnuts (but don't add them until serving, so they don't become soggy).