Here are two Indian recipes. I served this soup with the Malabar fish which is very spicy.They really go well together. You can eat this soup chilled or lukewarm; it is perfect in summer, especially if you are not hungry. But I wouldn't recommend it for a main course, it is better for a starter and small quantities.
Ingredients (for about 2 litres soup)
1.5 litre stock
35 cl heavy cream
1 teaspoon ginger (in powder)
Salt and pepper
Cut the cucumber and the onion in dices. In a saucepan, brown the onions in some oil, add salt and pepper. Add the cucumbers, brown for 1 min. Pour the stock and cook for 25 min, stir from time to time. Blend and add the cream and the ginger. If necessary, add salt and pepper, and place in the fridge.
Serve chilled with coriander.
What I noted the day after: it was impossible to preserve the soup! So you should make just the quantity you need for one meal!