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Cucumber Soup with Pecans

Chef Gysela
from the Note Book of the Garden Pavilion
2 from 1 vote
Print Recipe
Prep Time 2 hrs
Cook Time 5 mins
Course Appetizer
Cuisine American
Servings 6 servings

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