From The New Greenmarket Cookbook by Gabrielle Langholtz. Reprinted with permission from Da Capo Lifelong, © 2014.
Cucumber Soup by Kenneth Wiss, Diner and Marlow & Sons
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
6 to 7 cucumbers, about 3 1⁄2 pounds
1⁄3 cup lime juice, from about 3 limes
1⁄2 cup olive oil, divided
1⁄4 cup loosely packed dill leaves
1⁄4 cup loosely packed tarragon leaves
Salt and freshly ground black pepper
1⁄2 cup loosely packed basil leaves
1⁄2 cup loosely packed mint leaves
Toasted almonds
Fresh blackberries
Watermelon
Crème fraîche
Fresh herbs
Directions
-
Peel the cucumbers and halve lengthwise. Using a spoon, scrape the seeds from half of the cucumbers, so the soup is not too bitter. Slice the cucumbers thinly and transfer to a large mixing bowl.
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Toss with the lime juice, 1⁄4 cup of olive oil, dill, tarragon, 2 teaspoons of salt, and 1⁄2 teaspoon of black pepper. Dress the cucumbers like a salad that you would eat raw and let sit for one hour. The seasoning will marinate the cucumbers, and they will begin to break down and release liquid.
-
Transfer the mixture and its liquid to a blender (in batches if needed) and add the basil and mint. Blend at high speed, stopping to scrape down as needed. Puree for at least one minute, until perfectly smooth.
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Reduce the blender speed to medium-low and slowly drizzle in the remaining 1⁄4 cup of olive oil.
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Adjust seasoning with salt, pepper, and lime juice and serve chilled.
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