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Japanese Cucumber Summer Soup

Warm soups are great whenthe weather is cool, but what about summertime soup? This cucumber soup fitsthe bill. It’s a refreshing change of pace for summer eating, with its dashibroth, spring onions and celeriac
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Course: Soup
Cuisine: Japanese
Diet: Vegan
Keyword: cucumber, summer soup
CookingStyle: Boiling
Prep Time: 1 hour
Cook Time: 25 minutes
overnight soaking of dashi: 8 hours
Total Time: 9 hours 25 minutes
Servings: 4 servings
Calories: 29kcal
Author: James Anderson
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Equipment

Food Processor
large saucepan
large bowl

Ingredients

For the cucumber soup

  • 1 tbsp. butter unsalted
  • 2 whole cloves of garlic
  • 1 & 3/4 oz. watercress
  • 1 bunch whole spring onions
  • 3 & 1/2 oz. celeriac
  • 10 & 1/2 oz. cucumber
  • 1/2 juiced lemon
  • 1 pinch salt

For dashi

  • 28 oz. filtered water
  • 1 edium piece mkombu kelp

For garnishing

  • 4 dollops creme fraiche

To decorate:

  • chives

To dust:

  • shichimi pepper

Instructions

  • To create dashi, clean kombu gently with damp cloth. Leave white powder on it, since it will add to the flavor. Do not wash kombu in running water.
  • Make two or three incisions in kombu. Place it with some water in large sized bowl. Allow to steep in refrigerator overnight. Remove kombu the next day. Dashi is now good to go.
  • To create cucumber soup, dice cucumber. Peel celeriac and cube. Slice whole spring onions. Pat watercress dry.
  • Melt butter in large sized sauce pan. Add all veggies and stir them around, coating evenly in butter. Keep heat low. Cover. Allow to gently sweat for 8¬10 minutes.
  • Add dashi. Use salt & pepper to season. Bring to gentle simmer. Cover. Gently simmer for 18-20 minutes. Use lemon juice to season. Allow to cool for 18-20 minutes
  • Blitz soup in food processor, forming a puree. Divide in bowls. Add creme fraiche dollop. Sprinkle with pepper and chives. Serve.

Video

Notes

If you're looking for an easy soup recipe for the summer heat, cucumbers are the perfect choice. English cucumbers have a seedless skin and are much more delicate in flavor than slicing cucumbers, which have a thick and waxy skin. You can also use a variety of vegetables to garnish the chilled soup. In addition to cucumbers, you can also add chopped tomatoes, avocado, and fresh herbs.
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Nutrition

Serving: 1serving | Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 489IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.