Cold Cucumber and Crayfish Soup with Dill

Name: Cold Cucumber and Crayfish Soup with Dill
Yield: Makes 8 First-Course Servings
Ingredients: 1 recipe crayfish broth (preceding recipe) without the tarragon and cream; 1 recipe crayfish broth (preceding recipe) without the tarragon and cream; 1 recipe crayfish broth (preceding recipe) without the tarragon and cream; ½ cup crème fraîche or yogurt; 2 tablespoons chopped fresh dill; 2 long hothouse cucumbers or 4 standard, 3 pounds; ½ cup crème fraîche or yogurt; 2 teaspoons salt; 56 cooked crayfish tails reserved from the broth, 7 per serving; 2 tablespoons Tabasco sauce or cayenne pepper or to taste; 2 tablespoons Tabasco sauce or cayenne pepper or to taste; 56 cooked crayfish tails reserved from the broth, 7 per serving; 8 small fresh dill sprigs

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This elegant summer soup starts with a simple and spicy cucumber gazpacho and elevates it several notches with the flavor of fresh crayfish. The orange crayfish broth and tails against the pale green background of the cucumbers is irresistible; the flavors are deeply satisfying and complex.

Ingredients

1 recipe crayfish broth (preceding recipe) without the tarragon and cream
2 tablespoons chopped fresh dill

Starter
Pescatarian
Summer
Gluten-free
Soup

Method

Add the chopped dill to the crayfish broth and reduce the broth over medium heat until only a cup remains. Let the broth cool and stir in the crème fraîche. Put the mixture in the refrigerator to chill.

Peel the cucumbers and cut them in half lengthwise. Scoop out the seeds with a small spoon. Finely dice the cucumbers by hand or in a food processor using the pulse mechanism. Whichever