Ingredients

8 cups cucumbers, peeled and sliced

½ cup sliced shallots

¼ cup blanched dill, chopped

¼ cup blanched mint, chopped

1 ripe heirloom tomato

1 clove garlic

2 whole Trinidad peppers (or other mildly hot varieties)

¼ cup crushed ice

Cold vegetable stock for consistency (approx ½ cup)

1 tablespoon extra virgin olive oil

Salt to taste

Lemon juice to taste

Preparation

  1. Peel and slice cucumbers.
  2. In a small pan over medium heat, sweat sliced shallots until translucent. Chill.
  3. In a cold blender, add chilled cucumber, herbs, shallots tomato, garlic and peppers, and blend with a bit of crushed ice. Little by little add vegetable stock to encourage blending.
  4. Add oil, lemon juice and salt to taste.
  5. Strain through a fine strainer.