Vichyssoise-cucumber shooters

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I was tasked to come up with a simple appetizer for a dinner at some friend's house but didn't have a clue what the main course would be, so I decided to just experiment and come up with something that is eater-friendly and could be served year round.

I decided to make a nice vichyssoise and serve it in cucumber shot "shooter glasses" and accompany it with some nice cantalope wrapped in prosciutto.

I made a very small batch of the vichyssoise...just over a cup of diced potatoes to start with.

Then carefully cleaned and diced up three leeks (white and pale parts only)

Boiled the potatoes until just tender and drained

Then sauted the leeks in butter over low heat for a few minutes

Added 1.5 cups of broth (I used turkey because I had it on hand) also some salt, pepper and a good dash of nutmeg and simmered until the leeks were tender, then added the drained potatoes

Pureed it in the processor in two batches until it was nice and smooth

Was left with this lovely smooth vichyssoise....original recipe called for either heay cream or sour cream, but after tasting I decided it was not necessary at all...this was a wonderful hot soup.

Now into the fridge it goes while I prep the cukes....using English hothouse cukes for this because of their more uniform size, and less seeds.

Peeled and cut into appropriate sizes for shooter, I then carefully cut around the seeds and hollowed them out to hold the liquid.

<a href="https://postimg.org/image/ezg6f62ur/" target="_blank"><img src="https://s5.postimg.org/ld59if7qv/cucumber_016.jpg" alt="cucumber_016"/></a>

That was about it...when the soup was cold, filled them and garnished with chopped chives and a tiny ribbon or radish for color.

All in all, I will definitely make this soup again, but it will be served hot. While the apps were easy to eat and tasty....I just can't seem to get my taste buds to wrap around a cold soup.
The melon and prosciutto was great as always, but like I said ...the next batch will be served hot.