Spicy cold cucumber soup

This is what a great summer soup is all about. Chilled, pops with flavor, not yet another version of dill and cream, and refreshing. This hot summer becomes bearable with this no cook simple soup.

Summer is all about cold soups, watermelon gazpacho, yogurt-based soups, and fruit soups. And yes, most folks don’t care for a cold soup. This is because cold soups though look simple are quite difficult to perfect. Unlike hot soups that use a broth that has been simmered for flavor, cold soups depended on the freshness and quality of ingredients, that is where the flavor comes from. In addition, most cold soups need to be refrigerated for 6+ hours, this allows the ingredients to come together and develop their flavors. This contemporary Thai-influenced soup is just that. Fresh cucumbers, buy the smallest ones in the pile, they have no or the least seeds, tangy lime juice and chilies that add a pop of spice are scented with a touch of mint and cilantro. Beautiful flavors come together on your palate.

I adore Vong’s cookbooks. This master chef, before the darned show, is one of the most creative and technically perfect chefs in the world. I am occasionally intimidated to cook from his books, because of the perfection that is demanded, but everyti I do, the recipes are spectacular. His cookbooks are for those that aim to excel.

For more wonderful recipes from this cookbook, click here.

Ingredients:

4 lbs cucumbers, peeled and diced

1 green chili, diced, or to taste

A few drops Thai fish sauce, avoid for a vegetarian or vegan version

Juice of 3 limes, plus more to taste

1 tablespoon mint, sliced into thin ribbons

1 tablespoon cilantro, sliced

Salt to taste

Cucumber

Mint, minced

Cilantro, minced

Add the cucumbers and chilies to a blender and purée to a smooth liquid. Add the rest of the ingredients. Mix well and taste. Adjust salt and spice as needed. Allow to sit for at least 4-6 hours in the fridge before serving.

Micro-dice the cucumbers, the size of match heads, and mix with the cilantro and mint.

Serve the soup chilled topped with a teaspoon, or two, of the cucumber relish.