Sunday July 20, 2008
chilled summer cucumber soup
"This recipe for cucumber soup is sublime in its flavor, keeping this dish a simple treat on a hot summer day...not to mention how easy it is to prepare. There are many chilled summer soups you can make such as melon soup, vichyssoise, borscht / beet soup, chilled fruit soups such as cherry or pear, gazpacho, or a chilled avocado soup".
chilled cucumber soup
Serves 4-6 depending on your portions
3 large cucumbers
1/4 cup Greek yogurt
1/8 cup water
a dash of Adobe all purpose seasoning
1/8 cup chopped scallions
1/4 tsp lemon zest
1 tbsp fresh lemon juice
salt and pepper to taste
Garnish: chopped scallions and chives
Peel, seed and chop 3 cucumbers. Place 2 of the cucumbers in a blender or food processor. Add Greek yogurt, water, Adobe seasoning, scallions, lemon zest, and lemon juice--process until smooth. Add salt and pepper, and blend together. Chill for at least an hour.
plating the dish
Pour soup into bowls or martini glasses. Divide the chopped cucumber between the two bowls, gently placing them in the center so they do not fall to the bottom. Garnish each with a dollop of creme fraiche and top with chopped chives and/or scallions. For a more hearty meal you can always serve this with a crab or lobster salad in a creamy tarragon dressing served over a bed of greens.