Chilled Spicy Cucumber Soup

Chilled Spicy Cucumber Soup

1 pound cucumbers, peeled, halved lengthwise and seeded

2 cups buttermilk 

1 large garlic clove, peeled and smashed

2 anchovy fillets (optional) 

2 small whole scallions, trimmed

2 tablespoons + 4 teaspoons Calabrian chili paste 

1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)

1/2 teaspoon sherry vinegar, more to taste (Grand Reserva Sherry Vinegar D,O, Vinagre de Jerez)

3/4 teaspoon kosher sea salt, plus more to taste

8 cherry tomatoes

Freshly ground black pepper

1 ear of corn, shucked, kernels sliced off

Fresh cilantro, and droplets of chili oil from pastes jar  for serving

 Directions:

  1. In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.

 

  1. Distribute soup between 4 bowls and garnish with halved cherry tomatoes, cilantro, teaspoon of Calabrian chili paste, raw corn kernels and a drizzle of chili oil. 

Special thanks to Jodi Romero for this recipe!

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