Creamy Cucumber Soup

We are very fortunate to have such great grower’s markets in Southern Oregon and summer means fresh, crunchy cucumbers.  This soup is made without heating anything.  Just use your blender and voila, you have a creamy, refreshing soup!  To take this soup “over the top” I like to garnish with chive flowers and truffle caviar.  If you can’t find truffle caviar, substitute regular caviar.

 

Chilled Creamy Cucumber Soup  Serves 4

  • 4 large cucumbers, peeled and seeded – cut into small pieces
  • 1 tub Greek Yogurt or 6 oz. Crème Fraiche
  • 1 cup Chenin Blanc wine or other dry, crisp white wine
  • 3 Tablespoons Sherry Vinegar
  • 1 small bunch fresh Basil – chopped fine
  • 5-7 leaves fresh spearmint – chopped fine
  • sea salt
  • white pepper
  • pinch cayenne pepper (optional)

 

Put the cucumbers into a blender with the white wine, sherry vinegar, sea salt, white pepper and blend until smooth.  Add the basil and mint and blend to incorporate.  Add the Greek Yogurt or Crème Fraiche to the soup and blend until mixed.   Taste and adjust the seasoning.  Serve Cold.  You can sprinkle additional chopped basil and mint on top if desired.  I like to whip creme fraiche and pipe a small amount on top and then top with truffle caviar – heaven!

Happy Summer Everyone!

Constance

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