Spicy cold cucumber soup

This is what a great summer soup is all about: chilled, pops with flavour, not yet another version of dill and cream, and refreshing. This hot summer becomes bearable with this simple, no-cook soup.

Summer is all about cold soups, watermelon gazpacho, yoghurt-based, and fruit soups. And yes, most folks don’t care for a cold soup. This is because cold soups, though they look simple, are quite challenging to perfect. Unlike hot soups that use a broth that has been simmered for flavour, cold soups depend on the freshness and quality of ingredients; that is where the flavour comes from. In addition, most cold soups need to be refrigerated for 6+ hours; this allows the ingredients to come together and develop their flavours. This contemporary Thai-influenced soup is just that. For fresh cucumbers, buy the smallest ones in a pile; they have no or the least seeds, tangy lime juice and chillies that add a pop of spice and are scented with a touch of mint and cilantro. Beautiful flavours come together on your palate.

I adore Vong’s cookbooks. This master chef, before the darned show, was one of the most creative and technically perfect chefs in the world. I am occasionally intimidated by the perfection demanded in his books, but every time I do, the recipes are spectacular. His cookbooks are for those who aim to excel.

For more wonderful recipes from this cookbook, click here.

Ingredients:

4 lbs cucumbers, peeled and diced

1 green chilli, diced or to taste

A few drops of Thai fish sauce; avoid for a vegetarian or vegan version

Juice of 3 limes, plus more to taste

1 tablespoon mint, sliced into thin ribbons

1 tablespoon cilantro, sliced

Salt to taste

Cucumber

Mint, minced

Cilantro, minced

Add the cucumbers and chillies to a blender and purée to a smooth liquid. Add the rest of the ingredients. Mix well and taste. Adjust salt and spice as needed. Allow to sit in the fridge for at least 4-6 hours before serving.

Micro-dice the cucumbers, the size of match heads, and mix with the cilantro and mint.

Serve the soup chilled and topped with a teaspoon or two of the cucumber relish.