Cucumber Soup with Pistou
Submitted by Jeni
Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.
YIELD
6 servingsPREP
115 minCOOK
30 minREADY
45 minThis cucumber soup is a two-part affair: a smooth, silky puree built on sauteed leeks and celery, and a concentrated pistou that gets swirled in at the table for a burst of herby, garlicky richness.
The soup base is straightforward. Leeks and celery soften in olive oil over low heat until they’re sweet and translucent, then a pound of peeled, seeded cucumbers goes in with lemon juice and chicken broth. Twenty minutes of simmering turns the cucumbers completely tender, and the whole thing gets blended smooth.
The pistou is the real star. It’s the French cousin of Italian pesto: garlic, fresh basil, and walnuts pounded into a paste with a mortar and pestle, then loosened with Parmesan, olive oil, and chopped fresh tomato. It stays thick and barely fluid, which is exactly what you want. One tablespoon swirled into each bowl creates streaks of green and red against the pale cucumber puree.
Serve this warm or let it chill for a cold summer soup. Either way, the pistou goes on at the last second so the basil stays bright and fresh.
Chef Tips
- Seed the cucumbers. The seeds hold a lot of water and make the soup thin and watery if left in
- Use a mortar and pestle for the pistou if you have one. A food processor over-processes the walnuts into a greasy paste
- The pistou thickens as it sits. Loosen it with a drizzle of olive oil before serving if it’s too stiff to swirl
- Make the pistou while the soup simmers so everything is ready at the same time
Variations
- Chilled summer version: Puree the soup, chill for 4 hours, and serve cold with the pistou and a thin cucumber slice on top
- Dairy-enriched: Stir ¼ cup of creme fraiche into the puree before serving for an even silkier, richer texture
Ingredients
Directions
To prepare the soup:
In a medium-size saucepan, heat oil over low heat.
Add leeks and celery and cook until vegetables are soft, about 10 minutes, stirring occasionally.
Add cucumbers, lemon juice and stock.
Bring to a boil over medium heat. Reduce heat to low and simmer for 20 minutes, or until cucumbers are tender.
Cool slightly.
To prepare Pistou:
With a mortar and pestle, mash together garlic, basil and walnuts to a paste. (you can also use a bowl with a wooden spoon).
Work in a little cheese and oil and one-third of the tomato.
Keep adding cheese, oil and tomato.
The mixture will not be a true emulsion but a barely fluid paste.
Transfer cucumber mixture to a food processor or blender and purée, in batches, until smooth.
Ladle soup into serving bowl. Pass the pistou.
Allow 1 tablespoon of pistou per serving to be placed in the center of the bowl, then swirl into soup.
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