Recipe from Denisa, plant based chef at MoaAlm.
As Bob Ross once said, there are no mistakes just happy accidents. One of my favourite happy accidents of this summer was when I accidentally ended up with 23 cucumbers in the MoaAlm kitchen and my imagination started wandering: what to do with 23 cucumbers?!
I could either follow the advice of Xandiloquence Bizarre the Ab3rd, who explains “How to make a hat entirely out of dried cucumber” or get inspired by chef Jacques Pepin and make a refreshing, vegan starter for our guests!
This recipe became my most favourite dish of the summer at MoaAlm Mountain Retreat. The soup is super easy to prepare and can be varied in many ways to perfectly suit your taste. It tastes wonderfully fresh and the beautiful mint green colour will also please you visually.
Recipe for 8 portions as a perfect summer starter
Prep time 30 min
Chilling time 2h
3 cucumbers
1 large kohlrabi
1 green apple
4 celery stalks with leaves
3 small cloves of garlic
2 bio limes
Bunch of herbs – mint, basil, parsley, lemon balm
Tabasco OR jalapeño OR green chilli
85ml olive oil
200g soy yoghurt
½ tsp white pepper
2 tsp salt
2 tsp agave sirup
1 tsp onion powder
1 tsp dried oregano
Water if needed
You will need a strong standing mixer for this recipe. Start by prepping your vegetables. Wash and peel the cucumbers, apple, kohlrabi and garlic. I like to use celery stalk with leaves because they carry a lot of flavour. Wash and zest the limes and then juice them. Chop everything and add to a blender. I do this recipe in 2-3 batches then transfer it to the pot or bowl. Add oil, yoghurt and tabasco, jalapeño or green chilli for a bit of a kick. Add water for easier blending. Using herbs is perfect way how to add bunch of extra flavour and nutrients. I always use what I have on hand in the MoaAlm Kitchen. This can be anything from mint, basil, lemon balm, rosemary, parsley or oregano. I usually mix at least three of them. None of herbs should be too dominant in an overall taste. At the end add salt, agave sirup and white pepper. Taste and add more acidity, sweetness or salt if needed to create a perfect balance. Ideally let the soup rest for at least 2 hours in the fridge before serving.
The first visual impression is the key, so you can get playful and creative at this point. I love to decorate my soups with a violet cabbage. If you are looking for a quick option, then take a heart or star shaped cookie cutter and simply cut out a thinly sliced cucumber or beetroot. Minimal effort but people love this little detail! I also love using oils as a garnish, for example you can create a cool swirl effect with homemade mint oil and pumpkin oil, an Austrian favourite. Sprinkle some fresh herbs and your cucumber soup is ready to be served.
Enjoy!
If you are inspired by the Chilled Cucumber Soup and you make this recipe from Denisa, our plant based chef at MoaAlm Mountain Retreat then please share your experiences with us and maybe tag us #moaalmretreat on your social media.
Photos: Denisa Lešičková, Remco Sanders