This recipe works better with English cucumbers for their thin, tender skins, some of which can be included in the purée to tint the soup green.
Ingredients
¼ cup O’Live A Little Spanish Hojiblanca EVOO
2 medium leeks, white and light green parts only, chopped
3 lbs English cucumbers
3 cups low-sodium chicken broth
¾ cup half-and-half
3 tbsp O’Live A Little Sherry Vinegar
½ cup chopped fresh dill
3 tbsp snipped fresh chives, for garnish
O’Live A Little Cucumber Melon White Balsamic Vinegar for drizzle
O’Live A Little Scallion EVOO for drizzle
salt & pepper
Method of Prep
In a saucepan over medium-high heat olive oil add the leeks and 1 tsp salt, and sauté until the leeks begin to soften about 5 minutes. Adjust the heat to medium-low, cover, and continue cooking, stirring occasionally, for about 5 minutes. Set the pot aside to cool. Meanwhile, peel, seed, and finely chop about half of the cucumbers into ¼” dice and set aside. Peel the remaining cucumbers (leaving about ¼ of the skin on one), and chop into ¼” chunks.
Using an immersion blender purée all the cucumber chunks (except the cucumber cut into ¼” dice), all of the leek, and all of the broth until very smooth, about 40 seconds. Pour into a large nonreactive bowl (preferably stainless steel), and set aside. Add the half-and-half, and blend until incorporated. Stir in the sherry vinegar, 1 tsp salt, 1 tsp pepper, and the finely chopped cucumber. Stir in dill. Adjust thickness by adding more broth and/or cream as necessary. It should be like medium-thick clam chowder. Cover and refrigerate until cold, at least 4 hours.
At serving time, stir the soup to re-blend. Taste and adjust seasoning, if desired. Drizzle with cucumber melon balsamic, and scallion EVOO. Serve garnished with chopped chive and dill.