Chef Tammy Brawley, of The Green Kitchen, whipped up a Chilled Cucumber, Cilantro and Goat Cheese Soup for our Virtual Chef Demo! Cool as a cucumber for hot summer days, and delicious!
Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
| Servings | Prep Time |
| 4 people | 15 minutes |
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Chef Tammy Brawley, of The Green Kitchen, whipped up a Chilled Cucumber, Cilantro and Goat Cheese Soup for our Virtual Chef Demo! Cool as a cucumber for hot summer days, and delicious!
Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
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Ingredients
- 2 large cucumbers
- 1 cup lime juice and zest
- 1/2 cup Cilantro chopped
- 1 cup buttermilk
- 10 oz French fresh chèvre divided, goat cheese
- salt & freshly ground pepper
Servings: people
Instructions
- Peel the cucumbers, cut them in half lengthwise, and remove the seeds. Chop the cucumbers coarsely and place them in a blender with the lime juice, cilantro, buttermilk, and 8 ounces of the goat cheese. Blend until smooth. Add zest and season with salt and pepper.
- Chill well before serving, or add ice cubes to blender if serving immediately. Garnish with chunks of the remaining 2 ounces of fresh chèvre and a sprig of cilantro.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group!
