While we're in recipe mode, for @DeanVolecapeAKAelderberry this is the cucumber+coconut+dill soup we made recently. It's adapted to what we had around the house, from a Celebration of Soup by Lindsey Bareham.
Ingredients:
1 and a half large cucumbers, chopped roughly
1 onion, chopped
700 ml stock
50g butter
400ml tin coconut cream/milk
1 tsp dill, chopped (recipe called for fennel, but we have tons of frozen dill in the freezer)
1/2 glass sherry (we didn't have sherry, replaced with a few generous spoons of brandy)
To garnish:
1/2 a green chilli (optional, was delicious with and without)
Chopped chives (also probably optional, but we have loads growing in our garden)
Method:
Chuck cucumbers, onion, stock, butter, coconut milk into pan.
Simmer, uncovered, 20 minutes.
Puree with stick blender.
Add dill and alcohol, season to taste with salt and pepper, bring back to simmer for a few minutes.
Serve with garnishes.
Makes a thinnish thick soup, if you see what I mean. We used chicken stock but I'm certain it would be just as good with vegetable stock, making it vegetarian. If you also omitted the butter/ replaced with olive oil, it would be a great vegan option.
Supposed to serve 4-6. Consumed voraciously, with hunks of crusty bread, by 2 adults and 2 teenagers in one sitting.