Chilled Cucumber Soup

18 Seaboard’s Chilled Cucumber Soup.
18 Seaboard’s Chilled Cucumber Soup.

Nobody feels like eating rich, hot foods on steamy summer days.

We have several cold soup recipes that are perfect for this time of year. Check out 18 Seaboard’s Chilled Cucumber Soup with Rutabaga Chantilly Cream or Irregardless’ Cucumber Mango Soup.

Those recipes can be found on our new curated site:

Follow us on social media: Instagram: @therecipenc, @aweigl; Pinterest: therecipenc, andreaweigl; Twitter: @andreaweigl

Andrea Weigl

Chilled Cucumber Soup with Rutabaga Chantilly, Radishes and Cilantro

2 pounds cucumbers

1 tablespoon salt

2 cups buttermilk

1/2 teaspoon nutmeg, or to taste

Tabasco to taste

Salt and pepper to taste

Rutabaga Chantilly to serve

3 radishes, thinly sliced

1/4 cup roughly chopped cilantro leaves

Peel cucumbers and halve lengthwise. Scoop out seeds with a spoon and discard. Cut cucumber into 1/2 inch pieces and toss with salt. Transfer to a colander set over a bowl to catch the liquid drawn out of the cucumbers. Refrigerate overnight.

Chill six soup bowls.

Discard liquid from cucumbers. Transfer cucumbers to a food processor and puree until smooth. Transfer to a mixing bowl and whisk in buttermilk. Season with nutmeg and Tabasco to taste. Check for salt and pepper.

Divide the soup among the chilled bowls. Garnish with a dollop of chilled rutabaga puree, radishes and cilantro.

Yield: 6 servings.

Rutabaga Chantilly

1 small rutabaga, peeled and diced

1 medium Yukon Gold potato, peeled and diced

1 stick butter, melted

1/2 cup heavy whipping cream

2 teaspoons allspice, or to taste

Salt and pepper to taste

Place the diced rutabaga and potato in a medium saucepan and cover with water. Bring to a boil, cook until tender, then drain, reserving 1/2 cup of the liquid.

Combine rutabaga, potato, butter and cream in a food processor and puree until smooth, adding cooking liquid as needed. Season to taste.

Refrigerate until chilled.