Name: Chilled Cucumber and Mint Soup with Alaskan King Crab
Yield: Serves 6
Cuisine: French
Ingredients: 1 small onion, chopped; 1 cup (250 ml) White Chicken Stock; 3 tablespoons heavy cream; 2 cloves garlic, chopped; 1 tablespoon olive oil; 4 large cucumbers, peeled and thinly sliced (you’ll need about 1½ pounds/700 g sliced cucumbers); 2 to 3 teaspoons sherry vinegar, or to taste; ¼ teaspoon cayenne pepper, or to taste; 3 Alaskan king crab legs; 1 large tomato, peeled, seeded, and diced; Salt and freshly ground black pepper; 8 to 10 small mint leaves, julienned; Diced tomato, apple, or cucumber (optional); Lemon juice; Olive oil or Chive Oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This is a light refreshing soup of cucumber and mint that’s garnished with crab. If buying frozen crab, let it thaw in the fridge; don’t soak it in water. Cook as quickly as possible to keep flavors fresh and be careful not to make it too minty. You can augment the soup with extra-virgin olive oil or herb oil.

Ingredients

For the Soup

1 small onion, chopped
1 tablespoon olive oil
2 cloves

Method

To make the soup, in a large skillet over medium-high heat, sauté the onion in the olive oil until translucent, a minute or so. Add the garlic and cook another 30 seconds or so, then add the cucumber and sauté for a minute or so. Add the chicken stock and simmer for 5 minutes. Add the cream and salt and pepper to taste, and boil for 3 minutes. Transfer the cucumber soup to a blender, add the mi