My goal was to get at least one summer post out before September. I failed, of course. But at least it’s still summer for another eighteen days. I’m gonna call that a win.
If the humidity is getting to you, I highly suggest this cucumber soup. It hits all the right notes: fresh, sweet, tangy, spicy, nutty, and creamy. If you’re a fan of the green chutney often served in Indian restaurants, you’ll love this. The flavor profile is quite similar…but presented in a less intense, drinkable form, with some gazpacho-y notes thrown in. In fact, I guess you could say this soup is kind of a cross between gazpacho and green chutney. Except that doesn’t sound very good. And it’s actually incredibly delicious! Oh, and also there’s no mint. Hm. I may be a bit out of practice with this whole blogging thing. Let me just get right to the point: Make. This. Soup.
A couple notes about the recipe:
-The amount of water you need to add may depend on how large (and how watery) your cucumber is. Feel free to start with slightly less and adjust as you need.
-You will need a high-powered blender to make this; otherwise, the pecans won’t completely blend up.
-You may be able to chill the soup for less time than overnight; I didn’t feel like waking up in the middle of the night to see how it was after 4 and 6 hours :p
-This recipe will make 4 cups (32 ounces) worth of delicious soup. Serve in shooters or bowls.
Cold Cucumber Soup
- 1 large cucumber, peeled
- ¾ cup green grapes (best if they are on the tart side)
- ½ cup cilantro
- ⅓ cup pecans, soaked for at least four hours, then drained and rinsed.
- Juice of one lime
- 1/2 – 1 jalapeño, seeds left in (adjust according to pepper heat and spice preference)
- 1 tablespoon olive oil
- 2 tablespoons garlic-infused olive oil
- 1 ½ teaspoons red wine vinegar
- 1¼ cups filtered water
- ¾ teaspoon Celtic sea salt
- Freshly ground black pepper (optional, to taste)
Directions:
Combine all ingredients in a high-powered blender and blend until completely smooth. Once smooth, remove any excess bubbles by returning the blender to low speed and blending just until the liquid at the top starts to circulate. Transfer to an air-tight container and chill overnight.
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