How to make a cool and refreshing cucumber soup

To celebrate our 85th Anniversary, our kitchen hit the archives for a taste of the headline-making trends from the past 85 years. Inspired, we whipped, flipped and remixed our faves. For this Then and Now remake, we turned a cool cucumber jelly mould into a summery cucumber soup.

Related Stories

85th Anniversary

85 Years Of Letters From Our Editors

Whether commenting on an issue facing Canadian women or sharing personal news, our editors have penned letters rich in opinion, passion and inspiration.

Living

In pictures: 6 decades of the Trudeaus in Chatelaine

Since 1968, the Trudeaus have shared everything from their private joys to the challenges of public life with us. Here, a look back at the covers, coverage and photos of the family.

Ingredients

• 1 English cucumber, peeled
• 1 small avocado, peeled and pitted
• 1 1/2 cups vegetable broth
• 1/4 cup lemon-lime soda
• 1/4 cup chopped chives
• 1/4 cup packed mint leaves
• 2 tsp jalapeno Tabasco sauce
• 1/4 tsp salt

Sour cream gelée

• 1/4 cup fat-free sour cream
• 2 tbsp white balsamic vinegar
• 2 tbsp water
• 1/2 tsp agar-agar powder

Instructions

• WHIRL cucumber with avocado, broth, soda, chives, mint, Tabasco and salt in a blender until very smooth, about 2 min. Refrigerate until chilled, about 30 min.
• WHISK sour cream with vinegar, water and agar-agar in a small saucepan. Bring to a boil over medium-high. Pour into a 9x5-in. loaf pan. Set aside until completely firm, 15 to 20 min. Flip gelée onto a cutting board. Cut into 1/2-in. cubes.
• DIVIDE gazpacho among 8 glasses. Top with gelée cubes and garnish with more mint leaves and chopped chives.

Shopping tip: Agar-agar powder can be found in most Asian grocery stores.