The recent heatwave has me reaching for an arsenal of summer-friendly recipes, including one of my favorites, gazpacho. But tomatoes aren’t quite there yet, so we’re turning to cucumbers and garlic scopes today – familiar sites at most markets this time of year.
Jeff Sills, the Chef de Cuisine at Sprout, in Lincoln Park, has a recipe that anyone can make, and the cool thing (sorry) is that you can dress it up like they do at the restaurant, if you’re so inclined.
Chilled Cucumber Soup
from Jeff Sills, Sprout
Prep time: ten minutes, plus chilling time
2 English (seedless) cucumbers
½ cup red wine vinegar
4 garlic scapes, chopped
½ red onion, diced
¼ cup grapeseed oil
2 T sugar
1 T salt
2 t white pepper
8 slices English cucumber, peeled and grilled
8 slices English cucumber, raw
8 T crème fraiche
Borage leaves and flowers
shaved petite cucumbers
Peel cucumbers and dice into cubes 1 – 2”. Place in food processor and process until smooth.
Place in blender and blend from low to high speed, gradually incorporating the red wine vinegar, garlic scapes and onion. Gradually incorporate grapeseed oil, scraping down sides of blender as needed; blend until smooth. Season to taste with sugar, salt and pepper; chill until ready to serve.
To serve, place garnish ingredients in each bowl and pour chilled soup over.