I made a cold cucumber soup a couple of weeks ago for mother's day dinner and it went over very well. Both adults and kids enjoyed it (the kids really liked the beet mousseline for its pretty color and sweet flavor). Sipping a chilled soup, as opposed to a piping hot one, may be a mental adjustment for some, but I personally love cool soups in the summertime. Time to start making MMRuth's avocado soup again!!
Photo of the soup is below. I would have preferred to present in my classic white bowls, but I was at my in-laws so had to make do w/ their serving dishes. Being big on presentation, the grayish-blue bowls bugged me, but it still tasted delicious. :-)
Overall, the recipe (linked below) was very easy and straightforward. I used only a little chicken broth and added water instead since I wanted pure, bright cucumber flavor to shine through. My TJ's English cukes weren't that flavorful, so using ones from the farmer's market during the peak of summer will make this soup even better. I used low-fat sour cream as the recipe called for, but I wondered if plain yogurt would taste just as good (if not better) or if it would cause the soup to curdle given the lemon juice?
This recipe has mixed reviews on Epicurious, but I really only used as a guideline. Straining through sieve was essential in getting smooth texture though. My seasoning varied a bit, but I think the mousseline was lovely and unique. Really pretty swirled into the pale green soup...would be really nice in a carrot soup as well. Am imagining that smoked salmon mousseline would also be delicious w/ cucumber soup.
Would love to hear any other variations on your cucumber soup or uses for mousseline.