Cucumber Soup

Chef Ryan Barnett from LARK shares a refreshing, cold cucumber soup recipe.


Cucumber Soup

Time: 30 minutes Shelf Life: 6 days
Yield: 1 gallon
Dietary: Dairy, Allium

3# Cucumber, Armenian preferred
5 Garlic, cloves
2 TBSP Dill
1 TBSP Mint leaves
2 TBSP Champagne Vinegar
2 TBSP Kosher salt, plus more to taste at finish
2 c Almonds, sliced
1 qt Creme Fraiche (Recipe below) if unavailable Bulgarian yogurt is a great substitute, add
more if you want a thicker soup.

Peel the cucumber and slice into ½ " rounds, then toss with the salt and allow to sit for
30 minutes.

Combine cucumber, garlic, dill, mint, almonds and vinegar in food processor and work
until smooth: 2-3 minutes.

Pass through a fine mesh chinois and then combine with the creme fraiche using a whisk
to ensure mixture is smooth and thoroughly mixed.

Allow mixture to chill in the refrigerator for 1 hour before serving.

Serve in chilled bowls, garnished with an assortment of pickles, oils, and fresh herbs.


Creme Fraiche

Time: 48 hrs Shelf Life: 2 weeks
Yield: 3.5 Qts
Dietary: Dairy

3 Qts Heavy Cream
1 Pt Buttermilk
¼ C Kosher salt

Combine dairy elements in a large glass jar, or plastic if glass is unavailable.

Allow mixture to sit at room temperature, covered with cheesecloth, for 48 hrs.

Add salt and whisk to mix thoroughly.

Label & date.

LINK: larkonthepark.com

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