This dish, as many are, was created out of necessity when a record crop of cucumbers arrived at The National’s doorstep. Now a restaurant staple, this dish is served every summer from Memorial Day through Labor Day.
6 cups cucumbers, peeled, seeded and chopped
1 cup good quality extra virgin olive oil
¾ cup ice water
1 clove garlic, finely chopped
¼ cup white wine vinegar
1 tablespoon lemon juice
1 ½ teaspoon kosher salt
¼ teaspoon ground black pepper
Pinch of ground cayenne pepper
Combine ingredients, then puree mixture in batches in a blender until very smooth, on very high speed for at least 2 minutes.
Season the soup to find a balance between salt, vinegar, oil, and lemon juice.
Serve well chilled with an optional garnish of radish or chopped cooked shrimp.