| Recipe Title: Spicy Cold Cucumber Soup Contributed by: TwinLakesChef
Additional Credits for Recipe
| From Jean-Georges: Cooking at Home with a Four-Star Chef, by Jean-Georges Vongerichten and Mark Bittman. |
Note from the Diva
A far cry from the usual sour-cream-and-dill cucumber soup and a welcome change in
midsummer, this soup may be prepared a day or two in advance, and can be made more
substantial by adding about a cup of cold cooked crabmeat or shrimp at the last minute. |
List of Ingredients
About 4 pounds of long, "English" cucumbers
2 small fresh chiles, minced, or dried red pepper flakes to taste
2 tablespoons nam pla or nuoc mam (Asian fish sauce), or salt to taste
Juice of 3 limes
1 tablespoon chopped mint leaves
1 tablespoon chopped cilantro leaves
1 cup cooked crabmeat or shrimp chunks (optional)
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Preparation
1. Wash the cucumbers, but don’t peel them. Cut off a piece of one and mince enough to
make 1 cup; set aside. Put the rest of the cucumbers through a juicer, or puree in a
blender or food processor and wring the resulting pulp in a cheesecloth to extract the
juice.
2. Season the juice with the chiles, nam pla, and lime juice. Chill well. (You may prepare
the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)
3. Taste the soup and adjust the seasoning, if necessary. Serve, garnished with the
reserved minced cucumber, mint, cilantro, and crabmeat or shrimp, if using
| Cookbook Category
Soup-Cold
General Cooking/Prep Method
Chill
No Bake, no heat
Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate
Make Ahead
Good for Season/Celebration/Holiday
Summer
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Appetizers