Cold Cucumber Soup With Lobster And Scallions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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!

* Per serving · 4 servings · Values may vary.

No additional tips available.