Gramercy Tavern Chef Michael Anthony’S Cucumber Soup - cooking recipe

Ingredients

8 cups cucumbers, peeled and sliced
1/2 cup sliced shallots
1/4 cup blanched dill, chopped
1/4 cup blanched mint, chopped
1 ripe heirloom tomato
1 clove garlic
2 whole Trinidad peppers (or other mildly hot varieties)
1/4 cup crushed ice
Cold vegetable stock for consistency (approx 1/2 cup)
1 tablespoon extra virgin olive oil
Salt to taste
Lemon juice to taste

Preparation

1. Peel and slice cucumbers.
2. In a small pan over medium heat, sweat sliced shallots until translucent. Chill.
3. In a cold blender, add chilled cucumber, herbs, shallots tomato, garlic and peppers, and blend with a bit of crushed ice. Little by little add vegetable stock to encourage blending.
5. Add oil, lemon juice and salt to taste.
6. Strain through a fine strainer.