Cold Cucumber Soup
But the idea of adding flour to a fresh vegetable puree seems dated and unappealing to me, maybe too heavy when what I'm after is lightness and pure flavor. So I substituted avocado in my version of the recipe. It makes a silky-smooth puree and adds to the visual beauty of the soup....the pale green color looks so soothing and refreshing.
Equipment
- 1 saucepan
- 1 blender
Ingredients
- 2 tablespoons olive oil
- 1 shallot chopped
- 2 seedless European cucumbers or 3 regular cucumbers; unwaxed, unpeeled and chopped {peel if all you can find are waxed}
- Fine sea salt
- 2 tablespoons fresh lemon juice
- 3 green onions chopped
- 1 Hass avocado peeled and pitted
- 2 tablespoons creme fraiche or sour cream
- 1/2 cup fresh herbs such as: dill mint, tarragon, cilantro or parsley
Instructions
- Heat the oil in a saucepan over medium heat; add the shallot and garlic and cook a few minutes to soften. Add the cucumbers and 1/2 teaspoon salt. Cover the pan and cook until the cucumber begins to soften and exude water, about 10 minutes. Transfer to refrigerator to cool.
- Pulse the cucumber mixture in a blender until chopped; add the remaining ingredients and blend until very smooth, adding a little water if needed to reach desired texture. Season with additional salt and/or lemon juice, keeping in mind that extra seasoning won't hurt since the soup will be served cold.