Monday, July 2, 2012

Chilled Summer Cucumber & Watercress Soup





Mild and refreshing, this Chilled Summer Cucumber & Watercress Soup can be made in about 20 minutes, bringing together english cucumbers with tangy buttermilk, Greek yogurt, a little dill and bright fresh squeezed lemon juice. Made first thing in the morning, then puréed and chilled until ready to be served later in the day, this gorgeous light and frothy summer soup can be garnished with some watercress greens, a dollop of yogurt and a drizzle of olive oil for an elegant and delicious start to an easy summer dinner on this Canada Day weekend.




Chilled Summer Cucumber & Watercress Soup
Serves 4-6

3 cups buttermilk

1 medium english cucumber

3 scallions

1 small bunch parsley

1 small bunch dill

1 small bunch watercress

zest of 1 lime

1 tbsp fresh squeezed lemon juice

2 tbsp extra virgin olive oil

white pepper

Maldon sea salt

Greek yogurt, for garnish

Chop the cucumber and scallions. Reserve a few sprigs of dill and watercress for garnish. Blend everything except the yogurt on high speed for a few minutes until almost completely puréed. For a very smooth texture you could strain this through a sieve. Adjust with white pepper and salt to taste For more of a tang, add extra buttermilk or lemon juice. Garnish with some of the watercress greens, a dollop of yogurt and a drizzle of olive oil.