This recipe is a bit involved. But, at the end of the summer and even on a Monday, there aren’t many things better than a beautiful chilled soup for a dinner with friends or family. We’re sure you’ll love it so much that it may just become part of your regular rotation.
Worth noting in this recipe are the croutons, made from Cinque e Cinque. Cinque e Cinque is a chickpea farinata mix consisting of chickpea flour (custom proprietary milled) produced by Lucini Italia. You can find it at many of your local grocers including Target, Stop & Shop and Whole Foods.
- 5/6 medium, young cucumbers, cubed (can be peeled but leave some skins on for color and a richer taste)
- 1 cup watermelon, cubed (1/2 inch pieces)
- 1 yellow pepper, cubed (1/2 inch pieces)
- 1 large Vidalia onion, finely chopped
- 1 jalapeno pepper, minced
- 2 tbsp. fresh chopped mint
- 2 tbsp. fresh chopped dill
- 2 large cloves of garlic, minced
- 2 tsp. sea salt
- 1 tsp. fresh ground pepper
- 3 tbsp. extra virgin olive oil
- 5 cups greek yogurt (such as Fage Total)
- 2 cups Cinque e Cinque
- 1/2 cup water
- 1 tsp. sea salt
- 4 tbsp. extra virgin olive oil
- 1 cup creme fraiche
- 2 tbsp. balsamic vinegar
- 1 tsp. chives
- Combine all ingredients (up to and including the yogurt) in a large mixing bowl. Once well mixed, blend in batches until soup is creamy and smooth. Refrigerate for at least two hours, then start on the croutons.
- Pour 3/4 of Cinque into a mixing bowl that you can get your hands into. Mash thyme and salt together in a small bowl, making a paste, then add water and mix. Pour over Cinque and mix with your hands until it’s well blended. Add remaining Cinque as needed. Roll into a one-inch log, then cut in to 1/2-inch pieces and set aside on wax paper.
- In a cast iron skillet, heat extra virgin olive oil. Cook in small batches (watch the splatter) as you will need room to flip them to brown on all sides. Croutons should take about 5-6 minutes to cook and brown nicely.
- Serve by spooning soup into bowls, adding a small dollup of creme fraiche, a drizzle of vinegar, and several crouton pieces (depending on the size of the bowl and the size of your puff). Top with a sprinkle of chives. Enjoy!
With the end of the summer upon us, the summer harvest is at our fingertips. Next week we plan to use tomatoes and corn We’re always interested in what you have to say, so feel free to share any of your ideas with us!