The Gourmet Review

Cucumbers, watermelon and fresh mint leaves with sliced celery combine to make this a fabulous, refreshing soup. Chef Steven Ariel, from Seattle’s gem of a restaurant, LUC, shares the recipe he created for a perfect summer evening appetizer.The sliced cherry heirloom tomatoes, diced cucumber and fresh mint leaves make an easy, beautiful garnish.

SERVES  8

INGREDIENTS

6 cucumbers, peeled

4 celery stalks, sliced

½   seedless watermelon, medium sized, peeled

10  mint leaves, large

½ cup extra virgin olive oil

Salt to taste

DIRECTIONS

Peel off strips of skin on cucumber (alternating stripes). Slice cucumber and celery.

Add to blender. Puree until smooth.

Pass through sieve to remove excess pulp.

Add watermelon and mint leaves to blender. Puree until smooth and pass through sieve.

Volume of cucumber and watermelon should be about equal parts.

Combine both purees into a bowl and whisk in extra virgin olive oil.

Season with salt to taste.

PRESENTATION

Serve chilled and garnish soup with diced cucumber cubes, cherry tomatoes, celery leaves and mint leaves. Drizzle with olive oil and finish with sea salt.

– The Gourmet Review