July Recipe of the Month:
Chilled Cucumber Gazpacho
By Eli Silverthorne, Chef Instructor | Open Kitchen Manager | SCS Alumnus
4 English Cucumbers
2 small Birds Eye Chilies, seeded and diced
2 TBS Fish Sauce
3 Limes, juiced
2 TBS Mint
1 TBS Cilantro
1 TBS Dill
To taste Crème Fraiche (see recipe below)
To taste Herb Oil
To taste Espelette pepper
Wash the cucumbers, but don’t peel them.
— Cut off one piece and mince enough to make 1 cup; set aside.
— Cut them in half lengthwise – then in half again to make ¼ wedges – seed them
— Purée in a blender, or food processor (or juice in food juicer)
— if with juicer be sure to wring the resulting pulp in a cheesecloth to extract the juice.
Season the Cucumber juice / purée with HALF OF EACH of the the chilies, fish sauce, lime juice, mint, cilantro, and dill.
— return to blender – process – taste
— add remaining halves of each of above – if required
Chill well, covered with saran directly on top to prevent skin from forming.
NOTE: You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days at this point in the recipe.
–pre-chill service ware also
Taste the soup and adjust the seasoning, if necessary.
— using a lipped / handled container – carefully pour soup into pre-chilled containers for serving
Garnish by dotting crème fraiche from a piping bag
— carefully drop herbed oil if using
— finish with a touch of espelette pepper (optional for some kick)
–cooled chilled seafood such as shrimp or crab also works well as a garnish
2 cups 35% cream
¼ cup Butter milk
Combine ingredients in well cleaned, preferably sanitized, glass jar.
Cover and allow to stand at room temp (approx. 70F) 8-24 hours depending on desired thickness (the longer it sits out the thicker it will get).
Stir well before covering and refrigerate up to 10 days.
Enjoy on a hot summer day!
Interested in learning more?
Check out our Open Kitchen Cooking Class schedule and register for a class!