GP Hospitality at Home - Chilled Summer Soups

Great Performances Hospitality at Home Chilled Summer Soups

Chilled Cucumber Soup with Smoked Salmon and Dill

Created and developed by Chef Georgette Farkas for Great Performances Servings: 4 – 6

Ingredients : For the soup 2 long European hothouse cucumbers, peeled, split lengthwise ½ lemon, juiced 1 tsp fresh dill 1 tsp fresh mint 1 cup plain yogurt Salt and pepper to taste Hot sauce to taste

For the garnish 4 tsp cucumber, diced 2 oz smoked salmon, julienned 1 sprig fresh dill


1. Using a teaspoon, scrape seeds from the split cucumbers. Thinly slice cucumbers and blanch in boiling salted water for two to three minutes. Drain and shock in ice water. 2. Transfer blanched cucumbers to blender or food processor. Add lemon juice, dill, mint and salt to taste. Purée until smooth. Add yogurt and two to three drops of tobacco sauce. Adjust seasoning to taste.

3. Chill soup until ready to serve. Serve ice cold.

4. Arrange diced cucumber garnish and a few strands of julienned smoked salmon in chilled soup bowls. Top with sprigs of dill. Pour well chilled soup around garnish.

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