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Serves : 8 HORS D'OEUVRE SERVINGS OR 4 FIRST-COURSE SERVINGS
© Reed Davis

How to Make It

Step 1    

In a blender, combine the cucumbers, yogurt, water, lemon juice, curry powder and cayenne and puree until very smooth. Blend in the crème fraîche. Strain the soup through a fine sieve, pressing down on the solids to extract as much liquid as possible. Season the velouté with salt and white pepper and refrigerate until chilled.

Step 2    

In a medium bowl, gently whip the cream. Season with salt and white pepper and chill. Just before serving, stir the velouté and pour it into 8 small glasses or demitasse cups. Garnish each serving with a heaping teaspoon of the whipped cream and 2 mint leaves.

Make Ahead

The velouté can be refrigerated overnight.

Suggested Pairing

A bold Champagne will balance the richness of the creamy cucumber soup.

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