Savory Chilled Cucumber Soup


This recipe works better with English cucumbers for their thin, tender skins, some of which can be included in the purée to tint the soup green.

Ingredients

  • ¼ cup O’Live A Little Spanish Hojiblanca EVOO

  • 2 medium leeks, white and light green parts only, chopped

  • 3 lbs English cucumbers

  • 3 cups low-sodium chicken broth

  • ¾ cup half-and-half

  • 3 tbsp O’Live A Little Sherry Vinegar

  • ½ cup chopped fresh dill

  • 3 tbsp snipped fresh chives, for garnish

  • O’Live A Little Cucumber Melon White Balsamic Vinegar for drizzle

  • O’Live A Little Scallion EVOO for drizzle

  • salt & pepper

Method of Prep

  1. In a saucepan over medium-high heat olive oil add the leeks and 1 tsp salt, and sauté until the leeks begin to soften about 5 minutes. Adjust the heat to medium-low, cover, and continue cooking, stirring occasionally, for about 5 minutes. Set the pot aside to cool. Meanwhile, peel, seed, and finely chop about half of the cucumbers into ¼” dice and set aside. Peel the remaining cucumbers (leaving about ¼ of the skin on one), and chop into ¼” chunks.

  2. Using an immersion blender purée all the cucumber chunks (except the cucumber cut into ¼” dice), all of the leek, and all of the broth until very smooth, about 40 seconds. Pour into a large nonreactive bowl (preferably stainless steel), and set aside. Add the half-and-half, and blend until incorporated. Stir in the sherry vinegar, 1 tsp salt, 1 tsp pepper, and the finely chopped cucumber. Stir in dill. Adjust thickness by adding more broth and/or cream as necessary. It should be like medium-thick clam chowder. Cover and refrigerate until cold, at least 4 hours.

  3. At serving time, stir the soup to re-blend. Taste and adjust seasoning, if desired. Drizzle with cucumber melon balsamic, and scallion EVOO. Serve garnished with chopped chive and dill.

Written by admin