Cucumber and Dill Soup

Cucumber has such an elegant, cool, distinctive summery taste, and this makes a perfect first course for a summer evening. It is convenient, too, in that it can be made entirely in the morning. I like to leave the skin on the cucumber before liquidizing it, because I love the tiny flecks of dark green. We need never fear a bitter cucumber these days – all possible bitterness has been bred out of commercially grown cucumbers. By scooping out the seeds, all potential indigestibility is remove