Cool Cucumber Soup

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.

 

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