Bertolli

Charleston Soups Recipe List

Peninsula Grill

112 N. Market Street, Charleston, SC 29401
843-723-0700

SPICY CUCUMBER-BUTTERMILK SOUP With Smoked Salmon Crouton

Serves 6

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

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

  • 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.

  • 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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