Cold Cucumber Soup with Louisiana Oysters on the Ha

Name: Cold Cucumber Soup with Louisiana Oysters on the Half Shell and Osteria Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup minced onions; Salt; Freshly ground white pepper; 1 tablespoon chopped garlic; 6 large cucumbers, peeled, seeded and diced; 10 cups chicken stock; 1 cup plain yogurt; 1/2 cup extra virgin olive oil; Juice of two lemons; 1/4 cup minced shallots; Freshly ground black pepper; 24 Louisiana oysters on the half shell; 1 ounce Osetria caviar; 1 tablespoon finely chopped freshly parsley leaves

Servings: persons

1 tablespoon olive oil
1 cup minced onions
Salt
Freshly ground white pepper
1 tablespoon chopped garlic
6 large cucumbers, peeled, seeded and diced
10 cups chicken stock
1 cup plain yogurt
1/2 cup extra virgin olive oil
Juice of two lemons
1/4 cup minced shallots
Freshly ground black pepper
24 Louisiana oysters on the half shell
1 ounce Osetria caviar
1 tablespoon finely chopped freshly parsley leaves

1
In a 1 gallon saucepan, heat the oil.
2
When the oil is hot, add the onions.
3
Season with salt and pepper.
4
Saute for 2 minutes.
5
Add the garlic and cucumbers.
6
Season with salt and pepper.
7
Saute for 4 to 6 minutes, or until wilted.
8
Add the stock and bring to a boil.
9
Reduce the heat to a simmer and cook for 30 minutes.
10
Remove from the heat, using a hand-held blender or food processor, puree until smooth.
11
Chill the soup completely.
12
Stir in the yogurt.
13
Season with salt and pepper.
14
Refrigerate until ready to use.
15
In a small mixing bowl, whisk the olive oil and lemon juice together.
16
Whisk in the shallots.
17
Season with salt and black pepper.
18
To serve, ladle the soup into eight bowls.
19
Arrange three of the oysters around each bowl of the soup.
20
Drizzle the sauce over each oyster.
21
Garnish each oyster with the caviar.
22
Garnish the soup with parsley.

1379

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup minced onions, Salt, Freshly ground white pepper, and more.

Yes, Cold Cucumber Soup with Louisiana Oysters on the Half Shell and Osteria Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Cucumber Soup with Louisiana Oysters on the Half Shell and Osteria Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions