Cucumber Soup

January 24, 2016

Whip these up for your next summer dinner party.

From The New Greenmarket Cookbook ($20;Da Capo Lifelong Books) by Gabrielle Langholtz.

Cucumber Soup by Kenneth Wiss, Diner and Marlow & Sons

SERVES

PREP TIME

00 min

COOK TIME

00 min

Ingredients

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

SOME GARNISHES WE LOVE:

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.

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.

Reduce the blender speed to medium-low and slowly drizzle in the remaining 1⁄4 cup of olive oil.

Adjust seasoning with salt, pepper, and lime juice and serve chilled.