This is my second most favorite tea sandwich, after the traditional Cucumber and Cream Cheese. I use bay shrimp and not prawns as the flavor is far more delicate. These would be great to add to any Holiday Tea, Ladies Lunch, or even to be used at the cocktail hour. When not making tea sandwiches I put this filling on crusty sour dough french bread – Yum!
We had gorgeous hot weather last week in the Pacific Northwest. This called for a variety of salads, the following being a really simple side-dish salad that is great served alongside a burger or hot dog.
I am not one to jinx our great weather, but we have had several hot days in a row – it actually hit 82 degrees today, so time to bring out the cold soups. I made Vichyssoise a few weeks ago, but you spend a bit of time over a hot stove cooking the potatoes, while this soup is strictly prepping vegetables and some blending. And no cooking translates into no heat in the kitchen – one of my favorite ways to cook on a hot summer day. Put away your timer as this recipe will only take 15 minutes to prepare. Add 2 hours to get the soup chilled and you are ready to relax with a refreshing bowl of Chilled Cucumber Soup.