The saying “cool as a cucumber” has the ring of truth to it, as this refreshing vegetable has the ability to cool an overheated body on the most torrid of summer days. A chilled cucumber soup sounds appealing, but most recipes turn out quite bland. Here’s what we discovered:

Test Kitchen Discoveries

• Pureeing the cucumbers into a base of sour cream and buttermilk makes the most of the subtle cucumber flavor. Add a diced cucumber for texture.
• Accent the soup with a little Dijon mustard and garlic. Make sure to mince the garlic very fine or press it through a garlic press so that it completely blends into the soup.

Adding a pound of small cooked shrimp makes this soup a perfect main course for a luncheon or light summer dinner. This soup should be eaten the same day it is made.

It probably started with a different name, but I’ve made lots of adjustments, and my daughter, who does the “Smashing,” named it

It was like pulling teeth to get this recipe from Mildred. “I don’t know — a pinch of this, a few handsful of that.” In the end, it’s definitely worth it!

I made lousy meringue for about 10 years before I discovered it needed cream of tartar!