This dish, as many are, was created out of necessity when a bumper crop of cucumbers arrived on The National’s doorstep. This dish is now a staple at the restaurant, served every summer from Memorial Day to Labor Day.
6 cups cucumbers, peeled, seeded and chopped
1 cup good quality extra virgin olive oil
¾ cup ice water
1 clove of garlic, minced
¼ cup white wine vinegar
1 tablespoon lemon juice
1 ½ teaspoon kosher salt
¼ teaspoon ground black pepper
Pinch of ground cayenne
Combine the ingredients, then puree the mixture in a blender in batches until it’s very smooth, at a very high speed for at least 2 minutes.
Season the soup to taste to find a balance of salt, vinegar, oil and lemon juice.
Serve well-chilled with an optional garnish of radishes or chopped cooked shrimp.