pureed cucumber, chicken broth, sour cream and
other ingredients in demitasse cup
Amuse
Bouche
Cucumber
Gazpacho Soup
recipe and photograph
created by www.finedinings.com
Serves 10
1/2 cup English cucumber, peeled and coarsely chopped
1/4 cup chicken broth
1 tablespoon green onion, including green tops, chopped
1/2 cup sour cream
2 teaspoons fresh parsley, minced
salt to taste
4 - 6 drops Tabasco sauce
For garnish cut 10 cucumber skins 1/2-inch x
3-inch with thin layer flesh. Make ahead, cover and refrigerate.
In a blender or food processor, puree cucumber, chicken broth, onion, sour cream, parsley,
salt and Tabasco sauce; taste for seasoning. Transfer to small bowl, cover and refrigerate overnight.
Pour 2 tablespoons soup into each demitasse cup, garnish and serve. Makes 1-1/4 cup.
Wine Recommendation: Gewürztraminer
