Spicy Cold Cucumber Soup
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Cook time: --
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Yield: Makes 4 servings
A far cry from the usual sour-cream-and-dill cucumber soup and a welcome change in midsummer, this soup may be prepared a day or two in advance, and can be made more substantial by adding about a cup of cold cooked crabmeat or shrimp at the last minute.
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Ingredients
- About 4 pounds of long, "English" cucumbers
- 2 small fresh chiles, minced, or dried red pepper flakes to taste
- 2 tablespoons nam pla or nuoc mam (Asian fish sauce), or salt to taste
- Juice of 3 limes
- 1 tablespoon chopped mint leaves
- 1 tablespoon chopped cilantro leaves
- 1 cup cooked crabmeat or shrimp chunks (optional)
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Instructions
- 1. Wash the cucumbers, but don’t peel them. Cut off a piece of one and mince enough to make 1 cup; set aside. Put the rest of the cucumbers through a juicer, or puree in a blender or food processor and wring the resulting pulp in a cheesecloth to extract the juice.
- 2. Season the juice with the chiles, nam pla, and lime juice. Chill well. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)
- 3. Taste the soup and adjust the seasoning, if necessary. Serve, garnished with the reserved minced cucumber, mint, cilantro, and crabmeat or shrimp, if using.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
