Cool as a Cucumber Soup - mmm, mmm, good!

'The Expert', Bill Markowitz stays cool as a cucumber during his 8-8-10 chef demo at the KCFM

Cold Cucumber Soup

Recipe courtesy Emeril Lagasse, 2004

(Prep Time: 30 min, Inactive Prep Time: 2 hr 0 min, Level: Easy, Serves: 8 to 10 servings)

Ingredients

6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)

2 yellow bell peppers, stem and seeds removed, coarsely chopped

4 green onions, chopped

2 jalapeno peppers (seeds removed), minced

2 tablespoons finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh dill

3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt

2 teaspoons Essence, recipe follows

1 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

3 cups plain yogurt

3 cups sour cream, divided

3 tablespoons extra-virgin olive oil

2 teaspoons white wine vinegar (or rice or cider vinegar)

2 tablespoons minced fresh chives

extra seedless cucumber peeled and sliced for garnish (optional)

Directions

Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives and optional cuke slices.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.