Cucumber and mint soup

I’ve always loved soup, especially cold soup in hot weather, and there is more to summertime soup than just gazpacho. Jacques Pépin’s soups are favorites. They are generally simple, relying on just a few top-notch ingredients, and always delicious; many use a touch of something unexpected, such as the sesame oil in Velvet of Carrot or the Tabasco here.

At this time of year there is no reason for not having ultra-fresh local cucumbers and perhaps your own mint, which no doubt wants to take over the garden. This refreshing soup is a wonderful way to use cukes and is a fine departure from the usual cucumber and tomato salad or marinated slices.

Cucumber and Mint Soup

2 cucumbers (2 pounds) peeled, seeded and coarsely sliced
3/4 cup loosely packed mint leaves
3 cloves garlic, peeled
1 1/4 cups (10 oz.) cold water
1 1/2 cups regular or nonfat yogurt
1 TB virgin olive oil
2 TB cider vinegar
1 1/2 tsp. salt
10 drops Tabasco hot pepper sauce

Place the cucumber slices in the bowl of a food processor with the mint, garlic, and 1/2 cup of the cold water. Process until pureed; the mixture will be granular. (For a smoother-textured mixture, puree in a conventional blender or with a handheld immersion blender.)

Transfer the puree to a bowl, and mix in the yogurt, olive oil, vinegar, salt, Tabasco, and remaining 3/4 cup of water. Chill.

Stir before serving.

From Encore with Claudine Copyright © 1998 Jacques Pépin

Related posts: Velvet of Carrot    Tomato Potage

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