This elegant chilled cucumber soup is the perfect way to beat the summer heat. It features crisp cucumbers and mild leeks simmered gently, then blended into a silky, pale green velouté. The dish is elevated by a vibrant pistouâÂÂa Provençal-inspired garnish made of fresh basil, toasted walnuts, garlic, and tomato. Unlike a traditional pesto, this version is thicker and more aromatic, offering a beautiful contrast in texture and flavor against the cool soup. ItâÂÂs light enough for a lunch starter but substantial enough for a light dinner. Serve it chilled with a dollop of the pistou swirled on top for a visually stunning and deeply satisfying meal.
Cucumber Soup With Pistou
Description
This elegant chilled cucumber soup is the perfect way to beat the summer heat. It features crisp cucumbers and mild leeks simmered gently, then blended into a silky, pale green velout&# 195;©. The dish is elevated by a vibrant pistouâÂÂa Provençal-inspired garnish made of fresh basil, toasted walnuts, garlic, and tomato. Unlike a traditional pesto, this version is thicker and more aromatic, offering a beautiful contrast in texture and flavor against the cool soup. ItâÂÂs light enough for a lunch starter but substantial enough for a light dinner. Serve it chilled with a dollop of the pistou swirled on top for a visually stunning and deeply satisfying meal.Ingredients
Directions
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Heat olive oil in a medium saucepan over low heat.
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Add chopped leek (white part plus 1 inch of green) and chopped celery (including leaves).
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Cook vegetables until soft, about 10 minutes, stirring occasionally.
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Add peeled, halved, seeded, and chopped cucumbers, lemon juice, and chicken stock.
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Bring the mixture to a boil over medium heat.
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Reduce heat to low and simmer for 20 minutes, or until cucumbers are tender.
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Remove from heat and allow the soup to cool slightly.
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Transfer the cucumber mixture to a food processor or blender.
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Puree until completely smooth, working in batches if necessary.
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To make the pistou, mash garlic, minced fresh basil, and chopped walnuts together in a mortar and pestle (or bowl) to form a paste.
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Gradually work in parmesan cheese, olive oil, and chopped tomato until a barely fluid paste forms.
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Ladle the chilled soup into serving bowls.
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Place 1 tablespoon of pistou in the center of each bowl and swirl slightly before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 48.4kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 10.0mg1%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 0.5g2%
- Sugars 1.2g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
