Chilled cucumber soup with arugula pesto
6 servings
40 minutes
Chilled cucumber soup with arugula pesto is a refined dish of European cuisine that refreshes perfectly on a hot day. This soup combines the creamy tenderness of buttermilk, the freshness of cucumber, and the spiciness of white pepper, creating a harmonious and sophisticated taste sensation. The aromatic arugula pesto with almonds and Parmesan adds a rich nutty-cheesy accent that makes it special. The recipe's origins can be traced back to Mediterranean culinary traditions, where light yet exquisite cold soups are valued. Serving it with a portion of pesto highlights the richness of flavors and textures. This dish is perfect for a summer lunch or light dinner, especially when paired with crispy baguette and a glass of white wine.
1
For pesto: place arugula and garlic in a blender, chop.
- Rocket (arugula): 140 g
- Garlic: 1 clove
2
Add almonds and parmesan, and blend again.
- Flaked almonds: 100 g
- Grated Parmesan cheese: 40 g
3
Without turning off the blender, pour in the oil and blend until a thick paste forms. Add salt to taste. Set aside.
- Olive oil: 0.3 glass
- Salt: to taste
4
For the soup: put cucumbers, onion, and buttermilk in a blender or food processor, chop, and season with salt and pepper.
- Cucumbers: 350 g
- Shallot: 2 heads
- Fat-free buttermilk: 1 glass
- Salt: to taste
- Ground white pepper: pinch
5
Place in the freezer for 30 minutes or longer if possible.
6
Before serving, pour the soup into bowls and add ½ tbsp of pesto to each.
- Rocket (arugula): 140 g
- Garlic: 1 clove
- Flaked almonds: 100 g
- Grated Parmesan cheese: 40 g
- Olive oil: 0.3 glass
- Salt: to taste
7
Serve the leftover pesto in a separate bowl.