Cold Cucumber and Arugula Soup Recipe

Cold Cucumber and Arugula Soup Recipe Recipe

This weekend we had gorgeous weather. It was our first chance to enjoy the sun and eat outside, so I prepared a wonderful Sunday brunch for the family. The centerpiece of the meal was a chilled soup flavored with arugula and cucumber.

Arugula gives both an attractive color and a wonderful taste to the soup. If you’ve never had it, it tastes like a cross between mustard and hazelnut. I served the refreshing soup with little puff pastry appetizers. Easy, healthy and delicious.

Ingredients

Yields: 6 servings

2 English cucumbers
8 ounces arugula
1 teaspoon salt
1 Persian cucumbers, for garnish
2 tablespoons extra-virgin olive oil
1 tablespoon hazelnut oil
1 cup vegetable stock, to taste
¼ teaspoon ground coriander
1 clove pickled garlic (or fresh garlic)
4 tablespoons crème fraîche
2 tablespoons plain yogurt
1 teaspoon black pepper, freshly cracked
2 tablespoons Tabasco sauce


Directions

Prepping the cucumbers: Cut the English cucumbers in half lengthwise. Using a spoon, remove the seeds. Coarsely chop and sprinkle with salt.

For the soup: In a blender, combine the English cucumbers, crème fraîche and yogurt. For a smoother flow, add the vegetable stock. Add ground coriander, pickled garlic and olive oil. Blend until well combined. Season with salt and pepper. Chill in the refrigerator until ready to serve. Note: The soup can be prepared in advance.

for the garnish: Dice the Persian cucumber. Thread cubed cucumbers and alternate with a few whole arugula leaves.

Assembly time: Add arugula to the cucumber soup and give the soup a few pulses in the blender. Add hazelnut oil. Place the chilled soup into chilled glasses. Drizzle the top with a little Tabasco sauce and sprinkle with freshly cracked black pepper. Garnish with the cucumber and arugula party picks.

Bon appétit!


Tips

You could also top the soup with crab meat for a salty note.

You could prepare the same soup with other vegetables such as asparagus.

You could replace the hazelnut oil with walnut oil or extra-virgin olive oil.

In place of arugula, you could use frisée, Romaine, red oak leaves or mâche (lamb's lettuce, also known as corn salad). You could also add a touch of fresh mint.

For a healthier version, you could replace the crème fraîche with more plain yogurt or milk.

You can use any other vegetables that are in season, such as green beans, squash or zucchini.

Published By: Jacqueline Pham on April 23, 2012.


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