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| SPICY CUCUMBER-BUTTERMILK SOUP With Smoked Salmon Crouton |
| Serves 6 |
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| SOUP |
3 # Cucumbers, peeled and sliced 1/8”
2 T. Salt
1 C. Vidalia Onion, diced
1/2 C. Celery, diced
1 C. Spinach, packed
2 C. Buttermilk
2 tsp. Chili paste with garlic (oriental condiment)
1 T. Rice wine vinegar
To taste Salt and White pepper
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| CROUTON |
6 ea. Croutons 1”wide and 3 “ long, toasted
1/2 C. Tomato, diced small
1 T. Extra Virgin Olive Oil
1 T. Vidalia onion, minced
1 T. Chives, minced
4 oz. Smoked salmon, cut into julienne strips
To taste Salt and White pepper
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1. In medium SS bowl, toss cucumber and salt. Allow to sit for 30 minutes. Rinse thoroughly, drain in collander and pat dry.
2. Place all ingredients in blender and blend till completely green and no specs are apparent.
3. Strain through small hole strainer and season to taste.
4. Place soup in bowl of ice water to chill thoroughly. Serve withing 8-12 hours.
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1. Toast croutons in 300 degree oven till crisp. Allow to cool completely.
2. Mix diced tomato, olive oil, onion and chives together.
3. Add smoked salmon, mix well and season.
4. Divide salmon mixture among 6 croutons.
5. Serve with Chilled soup.
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