Cucumber - Verbena Soup

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Cucumber - Verbena Soup

The flavor can be described as fresh, complex,

grassy, a symphony, freshness from the garden.

The color is as vibrant as it tastes.

Serves 8

4 European Cucumbers

1/4 cup water in blender

48 verbena leaves

8 teaspoons

3 lemons

2 t. sugar

2 t. Sherry Vinegar (La Bodega)

1/2 t. salt

1 t. tobasco

pepper to taste

1. Chop cucumbers in 1 in. pieces

2. Add 1/4 cup water in blender, add cucumbers. Blend.

3. Start adding leaves, blend.

4. Strain in cheesecloth.

5. Take 1/2 c. of the juice and add gelatin to

thicken.

6. Cook gelatin and 1/2 cup over low flame until gelatin

is completely melted. Add this to the 4 cups of juice

and put in fridge.

7. Add to soup lemon juice from 3 lemons, sugar, sherry,

salt, tobasco, pepper.

TO Plate: Put thin mushrooms in middle of dish, 4 yellow

tomatoes, then cucumber puree.

Yellow tomatoes: Deep fry for a few seconds, put in ice

bath to cool, then peel, and set aside till ready to use.

Before plating add evoo to coat and very very diced chives

to cover.

Mushrooms: Peel large button mushrooms using a paring

knife. Take off outer skin, and slice the tops horizontally

using only the whites. Use the thinnest slice from the

mandolin.

Before plating also use evoo on the mushrooms so it soaks

it like a sponge, do it several times.

Keywords: Easy, Soup

( RG818 )