In the 1950s, my mother was sent Vincent Price’s cookery book from America, and in it was a recipe for cold cucumber soup - very avant-garde at that time and served at summer lunches. Cooked cucumbers were a regular visitor to 19th century tables and I often serve them. Nowadays, they seem only to emerge in salads or with yogurt, I suspect the new, straight, burpless, unbitter varieties are the reason for this
