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Chilled Cucumber and Watermelon Soup

Food Network Canada
YIELDS
4 servings
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Ingredients

Chilled Cucumber and Watermelo

2
large English cucumber, peeled, diced
3
cup watermelon
¼
cup diced cucumber
¼
cup diced cantaloupe
¼
cup diced watermelon
½
cup dungeness crabmeat
2
Tbsp fresh dill
2
Tbsp lemon juice
4
tsp dill oil, recipe follows

Dill Oil

1
cup flat-leaf parsley
2
cup fresh dill
1
cup grape seed oil
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Directions

Step 1

Chill 4 soup bowls.

Step 2

Using a juicer or a food processor and a strainer, make cucumber and watermelon waters. If using a juicer, juice the cucumbers and season with a little salt. Clean the juicer and juice the 3 cups of watermelon into a separate container. Place both containers in the refrigerator.

Step 3

After 10 minutes any impurities will float to the top and can be easily removed. Or, if using a processor and a strainer, cut the cucumbers into chunks and puree until smooth. Season with salt.

Step 4

Transfer the puree to a cheesecloth lined strainer set over a bowl. Press the puree with the back of the spoon to extract all the juice. Discard pulp of puree. Repeat the same process using the watermelon.

Step 5

Cover both of the juices and refrigerate. Remove any impurities that float to the top.

Step 6

To prepare the dill oil, blanch herbs briefly in boiling water. Shock in ice water to preserve colour. Dry thoroughly.

Step 7

Puree in blender. Add oil and incorporate.

Step 8

Refrigerate overnight in a stainless steel or glass bowl. Strain the next day through a cheesecloth-lined sieve. The oil can be refrigerated for up to 1 month in an airtight container.

Step 9

In a separate container combine the chilled watermelon and cucumber juices. Add fresh lemon juice and adjust seasoning. In the chilled bowls place a little of the diced cucumber, watermelon, and cantaloupe. Add the crabmeat and sprinkle fresh dill over. Pour chilled soup over and drizzle with a little dill oil. Serve immediately.

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