Here’s the recipe for the delicious soup that Veronica prepared for our summer meeting. Cool & Delicious & it uses a lot of cucumbers.
Cold Cucumber Soup with Tarragon
Recipe courtesy Emeril Lagasse, 2007
Prep Time: 30 min
Inactive Prep Time: 2 hr 0 min
Level: Easy
Serves: 2 quarts, 4 to 6 servings
Ingredients
- 6 pounds cucumbers (about 6 cucumbers), peeled, seeded,
and coarsely chopped (12 cups) - 4
green onions, chopped - 1
jalapeno pepper, stemmed, seeded, and minced - 2
tablespoons finely chopped fresh tarragon leaves - 1
tablespoon finely chopped fresh mint leaves - 1
tablespoon finely chopped fresh chervil - 2
garlic cloves, mashed to a paste with 1 teaspoon salt - 1
1/2 teaspoons salt - 1/2
teaspoon cayenne pepper - 3
cups plain yogurt - 3
cups sour cream, divided - 3
tablespoons extra-virgin olive oil - 2
teaspoons white wine vinegar - 1
teaspoon lime juice - 2
tablespoons minced fresh chives
Directions
Combine the cucumbers, green onions,
jalapenos, tarragon, mint, chervil, garlic, salt, cayenne, yogurt, 2 cups sour cream,
olive oil, white wine vinegar, and lime juice in a large bowl. Working in batches, puree the ingredients in a blender until very
smooth. Transfer the soup to the refrigerator until well chilled, at least 2
hours. Taste and adjust the seasoning, if necessary. Serve the soup, with each
bowl garnished with a dollop of the remaining sour cream and some of the minced
chives.
jalapenos, tarragon, mint, chervil, garlic, salt, cayenne, yogurt, 2 cups sour cream,
olive oil, white wine vinegar, and lime juice in a large bowl. Working in batches, puree the ingredients in a blender until very
smooth. Transfer the soup to the refrigerator until well chilled, at least 2
hours. Taste and adjust the seasoning, if necessary. Serve the soup, with each
bowl garnished with a dollop of the remaining sour cream and some of the minced
chives.