March 18 was another full day of sultry weather. After my morning swim, I wondered whether to make Gaspacho or Old Cucumber Soup. I decided the latter because it was much easier. Besides, the last time I had it was probably four months ago.
I bought more than 400 g of what the butcher told me were 'dragon bones' and also a bag full of vegetables including the yellowish brown gourd.
After five hours, I served it from the slow cooker. Many would suggest that I enjoy the soup with Alsace's Riesling, but I chose a well-chilled Vina Sol (2006) made from the 'palleda' grapes in Spain instead. It turned out to be the right choice. The soup was so mild that the lychee fragrance of the Riesling would have overwhelmed it. Vina Sol is very light; it smells like fresh Baby's Breath...the tiny white flowers. I think I will get another bottle this coming weekend.
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