What's Cooking: Chilled Cucumber Soup - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Chilled Cucumber Soup

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BURLINGTON, Vt. -

Chef Kim Lambrechts with the Trapp Family Lodge in Stowe joins us with a soup recipe to cool off with during the summer.

Chilled Cucumber Soup with Maple Brook Mozzarella & Garden Tomato

Ingredients / serve 2

· 1 English Cucumber

· 1 tbspn of chopped Shallot

· ½ lemon Juice

· 1/3 cup Pure Virgin Olive Oil

· 2 slices of Mozzarella

· 2 slices of Tomato

· 2 basil leaves

· Salt & Pepper to taste

· Water as needed

Method:

· Wash the cucumber and cut it into 1 inch rounds, place in a blender, add the shallot, lemon juice, salt & pepper and blend it.

· Once obtaining a semi thick consistency, add the olive and adjust seasoning if necessary. Place it in the refrigerator for 30 minutes ( best served chilled)

· Cut the mozzarella and tomato into triangles and layer them and alternate the color. Season with Salt & Fresh Ground Pepper in between layers

· Place it in the center of a soup bowl, top it off with the basil leave.

· Pour the Chilled Soup around it.

Bon Appetit.

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