Garden Pavilion Note Book. ‘Cucumber Soup with pecans’
From the Garden Pavilion Notebook is a concept of a soup that is intriguing. while not as intriguing as salty street art – the blu ape – it does inspire a second look. Hmm. Cucumber Soup, best served ice cold is not a winter soup.
Cucumber Soup with Pecans
from the Note Book of the Garden Pavilion
Equipment
- blender
- Sauté Pan
Ingredients
- 20 oz Cucumber Peeled and Seeded. English Cucumbers are preferred.
- 2 cups Yogurt
- 2 Tbsp Creme Fraiche
- 1/3 bu Watercress Chopped
- 1/2 Tbsp Dill Finely Chopped
- 1 1/2 Tbsp Lemon Juice
- 1 clove Garlic Minced
- 1 oz Salad oil
- 2 oz Pecan Roasted and Chopped
- Salt and White pepper to taste
Instructions
- peel the cucumbers from the blossoms to the stem.
- Cut in half and de-seed before putting into a blender to make Puree.
- add the yogurt, creme fraiche and garlic.
- fill up with water up to a one quart total.
- let the whole mix run until all the ingredients are well blended.
- mix in the dill, watercress and lemon juice.
- add salt and white pepper.
- In a sauté pan, heat the oil and slowly roast the pecans*.
- when the roast is complete, dry off the pecans and mix into the soup.
Notes
(Foot Note* try roasting pecans with out the oil)
Serve Ice Cold
running like a striped ape.
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