Chilled Cucumber Soup with Garlic and Mint Recipe

Chilled Cucumber Soup with Garlic and Mint

by Sara Perry from Everything Tastes Better with Garlic

Ingredients:

2 Firmly chopped tablespoons chopped garlic (about 3 large cloves)

2 Tablespoons chopped, unpeeled fresh ginger

2 Cups half-and-half

1 Tablespoon unsalted butter

2 Large cucumbers, peeled and sliced

1 Tablespoon chopped green onion, both white and green parts

1 Leafy sprig mint

1 1/2 Teaspoon coarse salt, preferably kosher

Snipped and whole fresh mint leaves for garnishing

Chopped and peeled cucumber for garnishing

Thinly sliced red radish for garnishing (optional)

This elegant soup has subtle nuances and understated layers of flavor. The cucumbers are sauteed to remove any hint of bitterness, and the garlic and ginger are steeped to bring out their discreet yet zesty character. Present this soup in small servings as an appetizer or first course.
In the summer, when we're grilling outdoors, I like to use small African or Asian dipping bowls. For indoor occasions, espresso or demitasse cups do the trick. + Be sure to take the extra measure of straining the soup through a fine sieve. This is the step that gives the soup its sleek.

In a medium saucepan, combine the garlic, ginger, and half-and-half over mediumhigh heat. Bring to a boil, reduce to a gentle simmer, and cook for 10 minutes. Remove from the heat, cover, and steep for 20 minutes. Strain, discarding the garlic and ginger, and set aside.

In a large saucepan, melt the butter over medium-high heat. Add the cucumbers, green onion, and mint sprig and sautè until the cucumbers are soft, 8 to 10 minutes. Add the reserved half-and-half mixture and salt and simmer for 2 to 3 minutes. Remove from the heat and discard the mint sprig. Let cool slightly, then purèe in a blender. When purèeing this soup (or any hot liquid) in the blender, be sure the lid is firmly attached, and remove the small plastic insert from the lid. This allows steam to escape. Also, to avoid getting splattered with the hot soup, place a clean towel over the opening.

Strain the soup through a fine sieve, pressing and spreading it with a rubber spatula. Cover and refrigerate until chilled. To serve, garnish with mint, cucumber, and radish, if desired.

This and many other wonderful recipes may be found in
Sara Perry's Everything Tastes Better with Garlic from Chronicle Books