Chilled Cucumber Bruschetta Soup
Recently, we celebrated Bert’s birthday and my uncle in-law gifted me with a whole bag of cucumbers, onions, and tomatoes from his garden. Given that I have a notorious black thumb, any time that someone wants to pawn off their garden surplus on me, I am so very happy to oblige. I’ve been thinking about a chilled cucumber soup lately, and then Uncle Joe showed up with a whole bag of cucumbers! Clearly the universe decided that chilled cucumber soup needed to make an appearance here at Always Daydreaming, so here we are.
My mom makes a really delicious cucumber soup.
Of course she does, right?
Once I asked her for the recipe and she confidently gave me a list of ingredients and measurements, which I followed to the letter. Naturally, it tasted nothing like her soup, as is the case nine times out of ten when I make something that she “writes down” the recipe for. This is not, I believe, because she doesn’t want to share her recipes, it’s just that she cooks with so much instinct that she doesn’t exactly think about what she’s putting in and how much. If it needs olive oil, she pours in a glug. If it needs more, she puts in more. Defining how many tablespoons a glug is and how many glugs she used is hardly an exact science.
Needless to say, I was on my own. And because I was doing my own thing, I decided to go rogue on the cucumber soup. There were also tomatoes in the bag, so obviously it needed a tomato topping of some sort. I was all out of tequila so salsa was eliminated, not because I put tequila in my salsa, but because how can you eat salsa if you don’t have a margarita to sip on? Therefore:
Tomatoes + No tequila = Bruschetta.
So instead of making it with plain yogurt and rice vinegar like she does….
That’s what her “recipe” said, but who really knows? Does she even know? Maybe she doesn’t even look at the bottle, she might just grab something from the pantry and pour it in – it wouldn’t surprise me.
….I added an avocado, white balsamic vinegar, and the king of all summer herbs – basil. The avocado makes the soup creamy and thick, so the bruschetta sits really nicely on top of the soup instead of sinking down in a watery mess.
In the end, this turned out to be an amazingly easy and delicious summer treat. The hardest part is cleaning up all of those tiny crevices in the lid of your food processor after it’s all blended together. Literally, you throw it all in, and press the button. There is no variation of this that is at all complicated.
You could make your own balsamic reduction here by simmering some balsamic vinegar until reduced and thickened. But you can buy a balsamic glaze at the store and once you have it readily available, you will be surprised how often you use it, so do yourself a favor and just buy it.
Cool, refreshing, and filled with everyone’s favorite tomato basil flavor combo. The soup keeps well for several days without turning brown, so you can easily make it a day or so before serving. If you are fussy about texture and/or your blender is opposed to working hard, like mine, you can press the pureed soup through a mesh sieve to help remove any remaining cucumber seeds and fragments. Otherwise, just consider it “rustic” and eat it as is.
- 2 seedless cucumbers
- 2 avocados
- 4 Tbl. white balsamic vinegar
- 4 Tbl. olive oil
- 1 tsp. kosher salt
- juice of one lemon
- 2 cups of loosely packed fresh basil
- 1 cup diced tomatoes
- 1/2 tsp. minced fresh garlic
- 1 tsp. extra virgin olive oil
- 1/4 tsp. kosher salt
- pinch black pepper
- balsamic glaze
- 1. Add roughly chopped cucumber, avocado, vinegar, olive oil, salt, lemon juice, and basil in a blender or food processor.
- 2. Blend for a few minutes until smooth.
- 3. Serve with tomato mixture spooned on top and drizzle with balsamic glaze.
- 1. Combine tomatoes, garlic, olive oil, salt, and pepper in a bowl. Spoon on top of cucumber soup.
- Soup keeps well for 5 days.