Cold Cucumber Soup (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups) |
2 yellow bell peppers, stem and seeds removed, coarsely chopped |
4 green onions, chopped |
2 jalapeno peppers, minced |
2 tablespoons finely chopped fresh cilantro |
1 tablespoon finely chopped fresh mint |
1 tablespoon finely chopped fresh dill |
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt |
2 teaspoons essence, recipe follows |
1 1/2 teaspoons salt |
1/2 teaspoon cayenne pepper |
3 cups plain yogurt |
3 cups sour cream, divided |
3 tablespoons extra-virgin olive oil |
2 teaspoons white wine vinegar |
2 tablespoons minced fresh chives |
Directions:
1. Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. 2 1/2 tablespoons paprika
4. 2 tablespoons salt
5. 2 tablespoons garlic powder
6. 1 tablespoon black pepper
7. 1 tablespoon onion powder
8. 1 tablespoon cayenne pepper
9. 1 tablespoon dried oregano
10. 1 tablespoon dried thyme
11. Combine all ingredients thoroughly.
12. Yield: 2/3 cup
13. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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