Chilled Cucumber Soup

recipe courtesy of Chef Evan Mallett, Chef/Owner at The Black Trumpet, Portsmouth, New Hampshire

Serves 4

  • 1 bulb fennel, sliced thinly
  • ½ Spanish onion, diced (approx 1 cup)
  • 5 garlic scapes (curled green shoots), chopped
  • 1 bunch mint
  • 8 pickling cucumbers
  • 1 quart plain yogurt
  • Lime juice to taste
  • 1 Tbsp chopped ginger
  • ½ cup lemon balm
  • 1 avocado
  • a splash of buttermilk
  • honey, to taste
  • dill, to taste

Sauté the fennel, onion and scapes in a medium sauté pan over low heat until softened. Let cool, then purée in a blender. Add remaining ingredients, and purée again. Then put through a strainer to smooth out the soup. Season to taste and chill. Enjoy with a glass of J. Lohr Estates Bay Mist White Riesling.