Cold Cucumber Soup with Lobster and Scallions
As I mentioned, this is the final week of the Food52 year-long recipe competition. Cucumbers are the theme here, and I have simply modified my cold avocado soup to incorporate cucumbers, since it was such a big hit at the Food52 potluck picnic. By the time I added it to the site there were already five other cold cucumber soups in the competition! Oh well…may the best dish win, as always!
Cold Cucumber Soup with Lobster and Scallions (serves 8 )
Ingredients:
- 8 cucumbers, peeled
- 1 cup chicken stock (I used my Zesty Herbed Chicken Broth)
- 1/2 cup heavy cream
- 2 teaspoons cayenne
- 1 tablespoon Fresh dill, finely chopped
- 1 bunch scallions
- salt and fresh pepper
- meat from a 1 to 1-1/2 lb lobster (see my post on lobsters here)
- 1/2 lemon
Procedure:
- Cut the cucumbers down the middle, twice, to create spears. Run your knife over the seeds and discard the majority. Leaving a few won’t be a problem, but get rid of most of them.
- If not using my Zesty Herbed Chicken Broth, use standard chicken stock and simmer 2 cups with a dried chipotle for 45 minutes to infuse with the smoke flavor. Dried chipotle chili powder can be substituted if desired.
- Combine the stock and the cucumbers (in batches, if necessary) in a blender and blend well. Remove the roots from 4 of the scallions and drop them into the blender with the cucumber and stock. I had to do two batches, but I combined everything in a large mixing bowl and blended it again with a hand blender to make sure everything was mixed. Chill for at least 2 hours, until cold.
- When chilled and ready to serve, add the cayenne, dill, and cream to the soup, and fold together. Season with salt and pepper to taste.
- Ladle into bowls, and place a lump (about 1 oz) of lobster meat in the center. Sprinkle with chopped scallions, and finish with a squeeze of lemon juice. Enjoy!
