Wearing the diamond of the sea, bustled up as tightly as Rose, a crooked toothed British Queen rests in her garden awaiting tea time. A white cloth umbrella overhead; a lace fan gently wafts air upon her pale face while seven little Chihuahuas play at her feet.
Tea is served. She nibbles on scones and takes dainty spoonfuls of cucumber potage all the while secretly sipping a pimm’s cup instead of herbal grey tea.
Or at least that’s whom I imagined eating my ‘Cold Cucumber Soup’ as I peeled, chopped, sliced and seeded for merely two hours. I actually didn’t mind the cumbersome prep time – it was the perfect opportunity to work on my less than graceful knife skills.
Once the knife work was complete all it took was five minutes in the blender and a two-hour chill in the refrigerator before the summery soup was ready to be sprinkled with chives and served.
With bursts of refreshing flavor and a slight kick, this soup is so wonderful that I can hear Emeril patting himself on the back for his creation claiming that it is in fact “fit for a queen.”
How to: Cold Cucumber Soup
You will need:
6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
2 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt (I used low fat)
3 cups sour cream, divided ( I used low fat)
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
Continue reading…
1. Prepare all of your ingredients. Peel, seed (I sliced the cucumbers in half and removed seeds with a spoon) and coarsely chop 6 cucumbers, stem, remove and coarsely chop 2 yellow bell peppers, chop 4 green onions, mince 2 jalapenos (I only used one since I wanted it less spicy), finely chop 2 tablespoons cilantro, finely chop 1 tablespoon of mint, finely chop 1 tablespoon of fresh dill, mash 3-4 garlic cloves into a paste with 1 teaspoon salt. Place in a bowl.
2. Add 2 teaspoons Essence, 1 1/2 teaspoons salt, 1/2 teaspoon cayenne, 3 cups plain yogurt, 2 cups sour cream, 3 tablespoons olive oil, and 2 teaspoons white wine vinegar to your large bowl.
3. Working in batches, puree the ingredients in a blender until very smooth.
4. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary.
5. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives. I didn’t snap a pic of the soup plated but found this one online. Such a cute presentation!
Edited by: Tali Catz
Photo: All taken by me except the plated shot via sustainabletable flickr
Recipe: Emeril via Food Network
24 comments
I love the presentation in that first photo!
KeepItFvncy,
M.E.
Yummmmyyy!
I def wanna try that out!
Looks so good!
Thanx for sharin!
http://www.fayfriscolife.blogspot.com
Love it!
Will try 😉
wow i never would have thought this would sound appealing, but i think i’m actually craving cucumber soup – might the fact that it’s too damn hot to eat anything else, or might be the amazing photography!
what a beautiful meal!!!
xo
justyna
Wow that sounds wonderful!!! Prob so good on a hot day!
that looks absolutely amazing
Of all the days to come across this! I just spent my Sunday afternoon making this soup and Red Pepper soup.
Your presentation is marvelous, more so than mine!
Love Grace.
Geri, you’ve just made me so incredibly hungry, I’m getting angry because I can’t make this NOW.
🙂
Much XX.
Mae Lu, thereafterish.
That was a lovely little story Geri and this recipe looks absolutely delicious.
yum! 🙂
very nice blog <3
Jasmin
Beautiful pictures! That is perfect for a hot summer day!
http://fromskirtstoskillets.blogspot.com
this soup is STUNNING! i must try this!!!
This looks so yum I’m def going to try it
Stop by sometime, NEW POST UP x
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I am also crazy for cool rings!
This is making me so hungry! I not only have to work on my knife skills, but all cooking skills. I am definitely going to try this recipe soon, I love cold soups like this!
<3 Jenny
http://goldandcitrus.com/blogs/blog
wow, nice vita mix blender!
This looks delicious baby! When do I get treated to this home-cooked masterpiece?
-You Man
What an interesting recipe for cold-cucumber soup!
It is actually a traditional soup in Bulgaria and it is made very easy:
– squash the garlic with salt
– add one cucumber sliced to cubes
– add oil
– add one cup of yogurt
– add water
and there you go 🙂 It is simply delicious!
Fantastic concept!
xx
Mike
-Birche Magazine
http://www.birche-mag.blogspot.com
this is brilliant! and cucumber is such a summer veggie…cooling and refreshing. I’m def going to have to try this out. what an adorable little party treat!
V
Make it vegan the sour cream adds NOTHING!
great menu recipe
it smell until here
I juuuust got a food processor and have been dying to try a new soup recipe, but the hot weather had completely killed my motivation. As soon as I read this recipe I ran out to pick up the extra ingredients… Interesting is the right word, and it definitely has an extra kick– but I’d recommend it as an intermezzo dish or an appetizer, not as an entree 🙂 I can’t wait to try it out with the adorable cucumber presentation you pictured. Thank you!