We planted cucumber seeds this year, and the fruit is coming in.

We keep a container of them peeled and sliced in a solution of rice vinegar, a little water, and salt in the refrigerator at all times.

However, there is a nice, cool, easy soup that I found years ago in a New York Times large-print cookbook that might be good this week:

CUCUMBER AND YOGURT SOUP

1 med. cucumber
salt
2 c. plain yogurt
2 c. chilled chicken broth
2 tbsp. finely chopped walnuts
1-1/2 cloves garlic, finely minced
Black pepper
Chives to garnish

Dice cucumber fairly finely. Sprinkle with salt and let stand in refrigerator 20 minutes. Mix together yogurt, broth, walnuts and garlic. Rinse and drain cucumber. Add to liquid mixture. Black pepper to taste. Garnish with chopped chives. Makes about four servings.