For this week's Souper Sunday, I made a menu for my friends who are already suffering from high temperatures, even though it's not quite June.
I made a chilled cucumber soup, my very first, and, to go with it, some adorable little curried chicken salad sammies. A fun lunch or dinner for the warm weather, enjoy!
Alan Harding's Chilled Cucumber Soup
originally adapted from The Greenmarket Cookbook
The New York Times Country Weekend Cookbook
8 medium cucumbers, peeled
1/4 cup fresh lemon juice
2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
2 Tbsp white wine vinegar
1 1/2 tsp curry powder
Pinch of ground cardamom
Pinch of cayenne pepper
1 cup plain yogurt
1. Chop all but one of the cucumbers. Place half of the chopped cucumbers in a blender with the lemon juice, salt, pepper, vinegar, curry powder, cardamom and cayenne. Puree. Transfer to a bowl. Puree the remaining chopped cucumbers, and mix with the first batch. Stir in the yogurt. Chill until ready to serve.
2. Quarter the remaining cucumber lengthwise, remove the seeds and slice thinly. Adjust the seasoning if necessary, and serve garnished with cucumber slices.
Yield: 4 to 6 servings
Time: 20 minutes, plus chilling
I served the soup with these adorable little Curry Chicken Salad sammies, made on the cranberry-pecan pull-apart buns from yesterday's post. Looking at the picture, I should have photographed them with the lid off, so you could better see the yummy filling.
Curry Chicken Salad
Barefoot Contessa, Family Style
6 chicken breasts, bone in, skin on
fresh ground pepper
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup major grey chutney
3 tablespoons curry powder
1 1/2 teaspoons salt
1 cup medium-diced celery
1/4 cup chopped scallion, white and green parts
1/4 cup raisins
1 cup whole roasted salted cashews
Preheat oven to 350.
Place the chicken breasts on a pan and rub the skin with olive oil.
Sprinkle well with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is just cooked.
Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and dice the chicken in large bite size pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 t.salt in the bowl of a food processor fitted with the steel blade.
Process until smooth.
Combine the chicken with enough dressing to moisten well.
Add the celery, scallions, and raisins, and mix well.
Refrigerate for a few hours to allow the flavours to blend.
Add the cashews and serve the salad at room temperature.