Cucumber Soup with Yogurt Sorbet
This vegetarian soup offers guests a delightful sip of something bright and refreshing at your next summer affair.
- Servings: 12
- Yield: Makes about 3 1/2 cups
Source: Martha Stewart Weddings, Summer 2002
- 5 cucumbers
- 2 tablespoons rice-wine vinegar
- 1/2 tablespoon honey
- 1 1/4 teaspoons coarse salt, plus more for blanching
- 1 teaspoon freshly ground pepper, plus more to taste
- 1/3 cup fresh dill, roughly chopped
- 1 cup water, plus more for blanching
- 1/2 avocado, pitted and peeled
- 1 cup plain yogurt
- 1/2 cup creme fraiche
- 1/2 tablespoon light corn syrup
Peel and seed cucumbers, reserving peels from 3 of them. Juice 2 cucumbers to yield 3/4 cup juice; set aside. Cut remaining 3 cucumbers into 1/2-inch dice, and place in a medium bowl. Add 1 1/2 tablespoons vinegar, the honey, and 1 teaspoon each salt and pepper, and toss. Let stand at room temperature 1 to 2 hours.
Prepare an ice bath; set aside. Bring a large pan of water to a boil; add salt. Add reserved cucumber peels and dill; blanch 2 minutes. Using a slotted spoon, transfer to ice bath for 1 minute; drain. Puree with 1 cup water in blender. Strain puree, discarding solids, and set liquid aside.
Place diced-cucumber mixture and avocado in the jar of a blender. Process to puree until smooth, and strain into a large bowl. Combine with reserved puree liquid and 1/2 cup reserved cucumber juice. Season with 1/4 teaspoon salt and a pinch of pepper. Chill in ice bath for 10 minutes, or refrigerate at least 1 hour.
In medium bowl, whisk yogurt and creme fraiche. Add corn syrup and remaining 1/4 cup cucumber juice and 1 1/2 teaspoons vinegar. Freeze in ice-creammaker according to maker's directions.
Serve chilled soup in twelve 2-ounce portions, each topped with a heaping tablespoon of yogurt sorbet.