Ingredients:
12 cucumbers, peeled and seeded
1 ea head of iceberg lettuce, cored and cut into small cubes
2 oz Tabasco sauce
4 oz mint
2 oz plain yogurt
2 C. Chicken Stock
2 tbsp Toasted Almonds
1 oz cornstarch
4 oz canola oil
TT salt/ pepper
Directions:
-start by adding 11/ ½ cucumbers (cut into smaller portions ), iceberg, Tabasco, and mint to a blender and slowly start to pour in the chicken stock; puree until smooth and adjust seasoning as desired. Remove and allow to chill for 2 hours. Next julienne the half cucumber making sure to cut them into 2”in lengths, dust in cornstarch. Add the canola oil to a sauce pot and heat to 350 degrees and fry the cucumber until crisp. Now pour the soup into a large soup bowl and place the fried cucumbers in the center forming a nest, now top with a quenelle of the yogurt and top with toasted almonds.
Tuesday, June 23rd, 2009, 22:25 | 
Appetizer, Chef Brad's Blog Post, Recipe Blog | 
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