RE: Cucumber Soup
Unless I had tasted this soup at La Bonne Soupe’s NYC bistro (which is where the recipe comes from), I would have never even tried a recipe with a quart of sour cream! Sometimes I add a little chopped fresh dill and garnish with a sprig of dill instead of the basil.
COLD CORAL SOUP
3 large cucumbers
1 small onion, sliced
1 cup tomato juice
1 Tbs. tomato paste
1 cup chicken broth
1 quart sour cream
1/ 4 cup dry sherry
12 small fresh basil leaves for garnish
Peel the cucumbers and slice in half lengthwise. Spoon out and discard the seeds. Cut into chunks and place the cucumbers in a blender or food processor. Add the onion, tomato juice, and tomato paste, and process until pureed.
Pour the mixture into a large bowl, add the broth, then whisk in the sour cream and sherry, beating until well incorporated. Cover and refrigerate for 3 to 4 hours.
Lade into chilled soup bowl and float 2 or 3 basil leaves in each. Makes 4 to 6 servings