[Recipe] The Cold Cucumber Soup Festivity

It’s not summer time yet, but we can say that here, in Poland, we are having a very nice weather. Like 20°C, big bright sun, not a single cloud around, no rain for a while. Great for our mental health, but not that nice for photography, the light is really too harsh, beside sunset time which is fantastic with this lovely warm and orange colour.

In 2 weeks time we are changing our menu at work. Summer menu will be in place just before the Euro 2012. We expect lots of people, like everybody else. Stadiums are ready, but I’m doubtful that all our new roads will be ready! Can’t wait for them to be finished, it’s just a nightmare sometimes…

One tip for the foreigners that will come soon in Tricity. Don’t trust your GPS then!!! They made a lot of new roads, closed some, changed the direction of some others… You’ll be lost!

Okay, back to this Cold Cucumber Soup. It’s a cold one obviously. Very refreshing, very light, yet with a pinch of “temper” because of the Sheep Yoghurt. This is not my recipe, it’s a Marc Veyrat one. Marc Veyrat is a very well known French chef specialized in mountain plants and herbs. This soup will be part of my new menu.

Cold Cucumber Soup

by Marc Veyrat

For 6 persons

Preparation time: 10 minutes

Cooling time: 1 hour

Ingredients:

  • 700g of cucumber
  • 2 garlic cloves
  • 250g of yoghurt made of sheep’s milk
  • 20cl of cream
  • The juice of oner lemon
  • Freshly ground pepper
  • Maldon salt
  • Pumpkin seeds

GaspachoConcombre-25052012-15-2 copie

Method:
Peel the cucumbers. Cut them into 2 halves lenghtways and remove all seeds as they are not very digestible. Blend them into a very smooth puree.

Peel the garlic cloves, crush them into a puree. Mix the garlic cloves into the cucumber puree along with the yoghurt, cream and lemon juice. Mix thoroughly until you obtain a smooth soup. Keep refrigerated for one hour minimum.

Just before service, stir a little and serve into individual soup bowls, decorate with pumpkin seeds, freshly ground pepper and Maldon salt.

This soup should be eaten very cold, one good idea is to place your soup bowls into the freezer for 5-10 minutes before service.

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