Best Bites Blog > Recipes
How to Make the Oval Room’s Chilled Cucumber Soup
For the cucumber soup:
3 Kirby cucumbers, peeled and seeded
18 ounces yellow watermelon, peeled and seeded (or honeydew)
1 tablespoon kosher salt
Combine all the ingredients in a blender and purée until smooth. Strain and chill.
For the lime-jalapeño foam:
1 jalapeño, halved
1½ tablespoons salt
1½ cups elderflower syrup (available at Whole Foods; simple syrup—one part sugar and one part water brought to a boil, then simmered for three minutes or until the sugar is dissolved into syrup—can be substituted).
2 cups lime juice
5 tablespoons cornstarch
3 tablespoons lecithin, ground
½ cup grapeseed oil
½ cup olive oil
Puree the jalapeño, salt, elderflower syrup, and lime juice in a blender. In a small bowl, mix together the cornstarch and lecithin. Add it to the blender and incorporate. Transfer the purée to a pot and cook over high heat until the liquid comes to a boil. Place the thickened liquid back into the blender and slowly pour in the oils to emulsify it. Pour the mixture into a siphon gun to make a foam. If you don’t have a siphon gun, chill the mixture and leave it as is.
For the red-pepper sorbet:
1¼ cups red-pepper purée
1¼ cups water
3½ tablespoons glucose powder
½ Thai chili
¼ teaspoon locust-bean gum (available at terraspice.com)
3 tablespoons lemon juice
Combine all ingredients except the lemon juice. Pour the liquid into a pot and bring to a soft boil, or 180 degrees. Cool the mixture down. Add the lemon juice. Taste and adjust the seasoning. Spin in an ice-cream machine according to the manufacturer’s instructions.
For the chili oil:
6 ancho chilies, seeds removed and toasted
8 dried chipotles, seeds removed and toasted
4 allspice berries, toasted
6 cloves, toasted
1 tablespoon fennel seeds, toasted
3 pieces mace, toasted
3 star anise, toasted
1 cinnamon stick, toasted
Salt as needed
Grapeseed oil as needed
Purée all the spices plus the salt in a blender. Cover the spices with four times their volume in grapeseed oil. Set the mixture in a pot over low heat and stir until it’s warm. Let the mixture cool. Strain through a fine-mesh strainer to remove any bits of spice.
To assemble the soup:
Diced, seeded watermelon as needed
Diced cucumber as needed
Place a small mound of diced and seeded watermelon and diced cucumber in the bowl. Cover half the bowl with lime-jalapeño foam (if you don’t have a siphon, use a spoon). Place a scoop of red-pepper sorbet in the center. Drizzle the chili oil over the foam. Pour in cucumber-watermelon purée to fill the remainder of the bowl.