This cucumber soup is so light and refreshing it could almost work as a summer beverage. Tart apple and sweet watermelon contrast deliciously. Togarashi powder is ground small, hot, red, Japanese chili peppers.
Ingredients:
2 English cucumbers
2 tbsp plain yogurt
1 tsp freshly squeezed lemon juice
1⁄2 tsp togarashi powder
1⁄4 cup cucumber julienne 1in (2.5cm) long
1⁄4 cup green apple julienne 1in (2.5cm) long
8 tsp watermelon batonnets, seeds removed
1⁄4 cup diced avocado
8 tsp diced jicama
8 tsp diced tomatillo
8 slices of dehydrated tomato
(see opposite), julienned
4 tsp snipped dill
4 tsp green herb oil (p95)
Procedure:
Cut one of the cucumbers into eight 1in (2.5cm) pieces. Using a round cutter or a paring knife, remove the skin. Hollow out the inside of each cucumber piece using a spoon or small melon baller, to make a cup. Put the scooped-out pulp in a blender.
Peel and chop the second cucumber and add to the blender along with 1 tsp salt. Purée until smooth. Pour the cucumber purée into a strainer lined with three layers of cheesecloth and set in a bowl. Let it sit in the refrigerator until all of the liquid has strained through. Season this cucumber broth with salt if necessary and keep refrigerated until needed.
Combine the yogurt, lemon juice, and togarashi in a small bowl. Add the julienned cucumber and apple, and toss to mix.
To assemble, set two cucumber cups in the center of each wide serving bowl. Fill the cups with the cucumber and apple mixture. Place the watermelon, avocado, jicama, tomatillo,and tomato around the cups. Ladle the cucumber broth into each bowl and sprinkle with the dill. Drizzle 1 tsp herb oil onto each serving and finish with freshly ground pepper.
2 English cucumbers
2 tbsp plain yogurt
1 tsp freshly squeezed lemon juice
1⁄2 tsp togarashi powder
1⁄4 cup cucumber julienne 1in (2.5cm) long
1⁄4 cup green apple julienne 1in (2.5cm) long
8 tsp watermelon batonnets, seeds removed
1⁄4 cup diced avocado
8 tsp diced jicama
8 tsp diced tomatillo
8 slices of dehydrated tomato
(see opposite), julienned
4 tsp snipped dill
4 tsp green herb oil (p95)
Procedure:
Cut one of the cucumbers into eight 1in (2.5cm) pieces. Using a round cutter or a paring knife, remove the skin. Hollow out the inside of each cucumber piece using a spoon or small melon baller, to make a cup. Put the scooped-out pulp in a blender.
Peel and chop the second cucumber and add to the blender along with 1 tsp salt. Purée until smooth. Pour the cucumber purée into a strainer lined with three layers of cheesecloth and set in a bowl. Let it sit in the refrigerator until all of the liquid has strained through. Season this cucumber broth with salt if necessary and keep refrigerated until needed.
Combine the yogurt, lemon juice, and togarashi in a small bowl. Add the julienned cucumber and apple, and toss to mix.
To assemble, set two cucumber cups in the center of each wide serving bowl. Fill the cups with the cucumber and apple mixture. Place the watermelon, avocado, jicama, tomatillo,and tomato around the cups. Ladle the cucumber broth into each bowl and sprinkle with the dill. Drizzle 1 tsp herb oil onto each serving and finish with freshly ground pepper.
