Spiked Cucumber Soup

By Florence Fabricant

Spiked Cucumber Soup
Evan Sung for The New York Times
Rating
3(128)
Comments
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I add a little avocado to this cucumber soup to keep it from separating, a trick I learned from Jason Weiner, the chef and an owner of Almond Restaurants. The only requirement is that the soup be perfectly smooth, so use a blender. It should also not be too thick to sip, so add a little water if necessary. And try to keep your ingredients as cold as possible.

Featured in: Waiter, There’s a Cocktail in My Soup

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Ingredients

Yield:4 servings
  • 2cucumbers, peeled, seeded and chopped, plus 4 peeled, seeded cucumber spears, for garnish
  • ½ripe Hass avocado, peeled and chopped
  • Juice of 2 limes
  • 1cup gin, preferably Hendrick’s
  • Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

219 calories; 4 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 43 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all ingredients except the cucumber spears in a blender and process until smooth.

  2. Step 2

    Transfer to a large cocktail shaker, shake with ice, then strain into 4 wine goblets. (This can be done in two batches if necessary.) Garnish each with a cucumber spear.

Ratings

3 out of 5
128 user ratings
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Comments

Cake Frankel

Refreshing and delightful to serve, this cocktail/soup was WAY too strong; the gin overpowered the subtlety of cucumber and avocado flavors. I would suggest using half as much gin.

Paul

Wowza. Wish we’d read the notes. Way too much booze and way too little depth. We are steering clear of the BBQ and other open flames for an hour so.

wavy sockpuppet

This is literally the first time I see a recipe with a rating inferior to 4 stars. Will try.

Smallfat Dog

I made this recipe with great anticipation- grapefruit! in a bar! What’s not to love? I added some citric acid bcs, like a previous reviewer, I like tart with my bitter. I added extra zest as well. Even so the grapefruit flavor was completely indiscernible. I’ll be going back to the lemons hat in hand.

Paul

Wowza. Wish we’d read the notes. Way too much booze and way too little depth. We are steering clear of the BBQ and other open flames for an hour so.

NYCDeke

This is funny. (Helpful, too.)

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