Chilled turkey soup with cucumbers
I was searching around for a way to use up the turkey breast I cooked the other night, and I wanted a soup, but not a hot winter soup. Couldn't find anything, so I searched chicken and found a "chilled chicken soup" thickened with egg yolks (not a roux), with cream and curry and little else. I'm thinking about cucumbers in it. So, my question: do you think they would be best added while the soup is cooking, or as a garnish when serving after chilling? The recipe calls for chives as a garnish, and I'm adding dill. But when to add cukes?