Cold Cucumber Soup With Louisiana Oysters On The Half Shell
Instructions:
- 1 Tablespoon Olive oil
- 1 Cup Minced onions
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1 Tablespoon Chopped garlic
- 6 Large Cucumbers; peeled, seeded,
- And diced
- 10 Cup Chicken stock
- 1 Cup Plain yogurt
- 1/2 Cup Extra−virgin olive oil
- Juice of two lemons
- 1/4 Cup Minced shallots
- 24 Louisiana oysters on the half shell
- 1 Ounce Osetria caviar
- 1 Tablespoon Finely−chopped freshly parsley leaves
- In a 1−gallon saucepan, heat the oil. When the oil is hot, add the onions.
- Season with salt and pepper. Saute for 2 minutes. Add the garlic and cucumbers. Season with salt and pepper.
- Saute for 4 to 6 minutes, or until wilted. Add the stock and bring to a boil.
- Reduce the heat to a simmer and cook for 30 minutes. Remove from the heat, using a hand−held blender or food processor, puree until smooth.
- Chill the soup completely. Stir in the yogurt.
- Season with salt and pepper. Refrigerate until ready to use. In a small mixing bowl, whisk the olive oil and lemon juice together.
- Whisk in the shallots. Season with salt and black pepper.
- To serve, ladle the soup into eight bowls
- Arrange three of the oysters around each bowl of the soup. Drizzle the sauce over each oyster.
- Garnish each oyster with the caviar. Garnish the soup with parsley.
- This recipe yields 8 servings