Sunday, September 18, 2011

Chilled Cucumber Soup (a green gazpacho)

Ever since watching Top Chef years ago I have wanted to try a chilled soup.  I haven't been able to watch Top Chef for over a year because we no longer have cable - but we were addicted to it while we had the luxury of cable television.  The cooking show always made me hungry and attributed to my interest in cooking unique dishes and eating delicious food.  I didn't really know what to expect with a chilled soup - because usually I enjoy my soup piping hot.  Like scalding-burn-your-tongue-and-the-skin-off-the-roof-of-your-mouth hot.  But this was a refreshing change.  Literally.  It is almost like a smoothie with vegetables instead of fruit.  I still think I prefer my soup hot, but it is definitely a good thing to try in the summertime as an appetizer or side dish at dinner!  It's also a great way to use up all the fresh cucumber from the summer garden... 

Chilled Cucumber Soup with Fresh Mint
1 3/4 lbs seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3″ pieces)
  1. 1/4 medium red onion – skinned
  2. 1 garlic clove – skinned
  3. 1 jalapeƱo – stem removed, halved and seeded
  4. 8 large mint leaves
  5. 2 tablespoons extra virgin olive oil
  6. 2 tablespoons fresh lemon juice
  7. 1 teaspoon maple syrup
  8. 1 teaspoon sea salt
  9. 1–6oz non-fat plain yogurt
  10. 1/2 to 3/4 cup water to taste
Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
  1. Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving to provide some extra chill.
  2. Ladle soup in chilled soup bowls or cocktail glasses. Serve immediately.

Source: food & style

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