Chilled Cucumber Soup with Arugula Pesto

Introduction

History

This recipe is a modern twist on traditional chilled cucumber soup, which has been enjoyed in various cultures for centuries. The addition of arugula pesto adds a new dimension to the classic dish, making it a standout in the culinary world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To enhance the flavor of the arugula pesto, toast the almonds before adding them to the food processor. This will bring out their nutty flavor and add depth to the pesto. Additionally, be sure to season the soup with salt and pepper to taste before serving to ensure a well-balanced dish.

Serving Suggestions

Serve the chilled cucumber soup with arugula pesto as a light appetizer or alongside a fresh salad for a complete meal. Garnish with a drizzle of olive oil and a sprinkle of freshly ground black pepper for an extra touch of flavor.

Cooking Techniques

Blending the cucumbers and buttermilk together creates a smooth and creamy texture for the soup. Be sure to blend until the mixture is completely smooth for the best results.

Ingredient Substitutions

If you don't have arugula on hand, you can substitute with fresh basil or spinach for the pesto. You can also use pine nuts or walnuts in place of almonds for a different flavor profile.

Make Ahead Tips

Both the arugula pesto and cucumber soup can be made ahead of time and stored in the refrigerator until ready to serve. The flavors will continue to develop as they chill, making this dish even more delicious.

Presentation Ideas

Garnish each bowl of soup with a sprig of fresh arugula or a drizzle of balsamic glaze for an elegant presentation. Serve the soup in chilled bowls for an extra refreshing touch.

Pairing Recommendations

This chilled cucumber soup with arugula pesto pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving with a sparkling water infused with fresh lemon or cucumber slices.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the soup over low heat on the stove, being careful not to boil it. The pesto can be stored separately and added to the soup just before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

Vitamin C: 20% of daily value per serving

Calcium: 10% of daily value per serving

Iron: 8% of daily value per serving

Alergens

Contains nuts (almonds) and dairy (Parmesan cheese)

Summary

This chilled cucumber soup with arugula pesto is a nutritious and well-balanced dish, providing a good source of vitamins and minerals while being relatively low in calories.

Summary

Chilled cucumber soup with arugula pesto is a light and refreshing dish that is perfect for summer entertaining. With its vibrant flavors and nutritious ingredients, this soup is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Chilled Cucumber Soup with Arugula Pesto. It was a warm summer day, and I had just returned from the farmer's market with a basket full of fresh cucumbers and a bunch of vibrant arugula. As I unpacked my groceries, I couldn't help but feel inspired by the beautiful ingredients in front of me.

I had always loved experimenting in the kitchen and trying out new recipes, so I decided to combine the cucumbers and arugula to create a refreshing soup. I searched through my collection of cookbooks and found a recipe that caught my eye. It called for blending cucumbers with yogurt, garlic, and lemon juice to create a creamy base, and then topping it with a zesty arugula pesto.

Excited to try something new, I got to work in the kitchen, chopping up the cucumbers and blending them with the other ingredients. The vibrant green color of the soup was mesmerizing, and as I took my first taste, I was blown away by the refreshing and tangy flavors. The arugula pesto added a spicy kick that perfectly complemented the coolness of the cucumber.

I knew I had stumbled upon something special, and I couldn't wait to share it with my family and friends. I served the soup at a dinner party that weekend, and it was a hit. Everyone raved about the unique combination of flavors and the lightness of the dish. From that moment on, Chilled Cucumber Soup with Arugula Pesto became a staple in my recipe collection.

Over the years, I continued to refine the recipe, tweaking the proportions of ingredients and experimenting with different variations. I added fresh mint and dill to the soup for extra depth of flavor, and I started using toasted pine nuts in the arugula pesto for a nutty crunch. Each time I made the soup, I felt a sense of pride in my creation and the joy of sharing it with others.

One day, while visiting a friend in the countryside, I had the opportunity to learn a new twist on my beloved recipe. My friend's grandmother, a seasoned cook with a wealth of culinary knowledge, showed me how to make a traditional Hungarian version of cucumber soup. She used sour cream instead of yogurt for a richer base, and she added Hungarian paprika and dill for a distinctively Eastern European flavor.

I was fascinated by the differences in our approaches to the same dish and loved the idea of incorporating elements of her recipe into my own. I started using sour cream in place of yogurt for a more indulgent texture, and I began sprinkling Hungarian paprika on top of the soup for a pop of color and warmth.

As I continued to make Chilled Cucumber Soup with Arugula Pesto, I found myself drawn to the stories behind each ingredient and the people who had inspired me along the way. The cucumbers from the farmer's market reminded me of lazy summer days spent browsing through the stalls, while the arugula from my garden brought back memories of planting seeds and watching them grow.

The yogurt and sour cream represented the dairy farms I had visited in the countryside, where cows grazed in lush green pastures and produced the most delicious milk. The garlic and lemon juice were a nod to the Mediterranean flavors I had fallen in love with during a trip to Italy, where I had learned to appreciate the simplicity and freshness of the cuisine.

And the arugula pesto was a tribute to my friend's grandmother and the culinary traditions she had passed down through generations. Each time I made the soup, I felt a connection to these people and places, a sense of gratitude for the richness they had brought into my life.

As I sat down to enjoy a bowl of Chilled Cucumber Soup with Arugula Pesto on a hot summer afternoon, I couldn't help but marvel at the journey I had taken to arrive at this moment. From a simple recipe found in a cookbook to a beloved dish steeped in memories and traditions, this soup had become a part of who I was.

And as I savored the coolness of the cucumbers, the spiciness of the arugula, and the creaminess of the yogurt, I knew that this recipe would be one that I would cherish and pass down to future generations. For in the joy of creating and sharing food lies the true essence of cooking - a connection to the past, a celebration of the present, and a legacy for the future.

Categories

| Almond Recipes | Arugula Recipes | Buttermilk Recipes | Cucumber Recipes | Parmesan Cheese Recipes | Vegetarian Soup Recipes | White Pepper Recipes |

Recipes with the same ingredients