Gramercy Tavern Chef Michael Anthony’S Cucumber Soup

1. 1

   1. Peel and slice cucumbers.

2. 2

   2. In a small pan over medium heat, sweat sliced shallots until translucent. Chill.

3. 3

   3. In a cold blender, add chilled cucumber, herbs, shallots tomato, garlic and peppers, and blend with a bit of crushed ice. Little by little add vegetable stock to encourage blending.

4. 4

   5. Add oil, lemon juice and salt to taste.

5. 5

   6. Strain through a fine strainer.

* Per serving · 4 servings · Values may vary.

No additional tips available.