Molecular gastronomy? Or just a good way to use up extra produce from the garden?
Raw Cucumber Soup with Berry Salsa
I love cucumbers, but I always plant too many, and I’m lazy to make pickles. So my race is on: how many things can I make with cukes; how many can I give away?!? (One thing I do is blend cukes, make ice cubes, put those that go into plastic bags in my freezer for use in smoothies.) But back to this recipe.
Serves 4
SOUP INGREDIENTS |
SALSA INGREDIENTS |
| 1 large English cuke or 6-8 small pickling ones (about 4 C) | 1 C raw corn kernels |
| 1 ripe Haas avocado, halved, pitted, peeled | 1 C diced ripe tomato |
| 1 bunch scallions, coarse chopped | 1 bunch scallions, sliced thinly |
| 2 Tbsp lemon or lime juice | another 1 Tbsp lemon or lime juice |
| 1 seeded jalapeno, option | 1 C of the freshest berries |
| 1 tsp good salt |
Put 1½ C water in your blender. Add the ingredients from the SOUP column, and blend until smooth. Combine the SALSA ingredients in a small bowl (save a couple of berries for garnish). Taste and adjust seasoning in both soup and salsa. Spoon soup into four deep bowls (there’s lots of salsa). Top each bowl with ¼ of the salsa. Sit down to a taste of summer.