Cucumber vichyssoise

This lovely soup is a type of vichyssoise, with a puréed potato-base as the distinguishing feature.

Yusuke started by heating a saucepan and then sautéeing garlic in olive oil. He then added thinly sliced white onions and potatoes that had been cut into small pieces. When the onions started to change colour, he added 1 cup of water with chicken (or vegetable) bouillon powder, and salt & pepper.

He let everything cook for a while and set the pot aside to cool.

Stage two began with a giant cucumber that was chopped into pieces and liquefied in the blender.

Next, he added 1 cup of soy milk, 3/4 cup of plain yogurt, and lots of chopped fresh dill.

He then added cooked potato mixture to the blender and let it whirl until smooth.

To serve, he added a drizzle of olive oil and more fresh dill. Magnifique.

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