bottoms up!


Gazpacho has in many ways introduced the idea of chilled soup to America. And most of you are likely to have your favorite gazpacho recipe in your repertoire. But chilled soups lend themselves to many wonderful and flavorful vegetables. So this month, I am featuring a mouthwatering yellow bell pepper and cucumber chilled soup. It is made with goat milk yogurt, which adds a little bit of tanginess, and is spiked with a jalapeño pepper. Not only is it incredibly easy to make, it is also very low in calories. What more could anyone ask for?

To make this a truly festive course, I like to serve it in a generous martini glass. It makes for a wonderful appetizer or even a great canapé for a cocktail party. The only thing left to do is to sip it until it's all gone. Bottoms up!

Chilled Cucumber and Yellow Pepper Soup
serves 6


2 medium cucumbers — peeled, seeded and cut in 3" pieces
2 medium yellow peppers — halved, seeded and cut in 3" pieces
1/4 medium red onion — peeled and cut in 3" pieces
1 garlic clove — skinned
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon sea salt
1 jalapeño — halved and seeded
1 cup goat milk yogurt
1/2 cup spring water

4 teaspoons extra virgin olive oil as garnish

Step 1: Place all ingredients in the bowl of a food processor. Pulse at high speed with a steel blade until soup is very smooth, about 3 to 4 minutes.

Step 2: Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled.

Step 3: Serve the soup well chilled with one teaspoon of the best olive oil you can buy drizzled in the center.

Cook's note: the soup can be refrigerated up to 2 days.


© 2007 viviane bauquet farre — food & style NY LLC

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