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.
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)
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.
From Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.