Cold Cucumber Soup With Louisiana Oysters On The Half Shell
A silky chilled cucumber soup pureed from sautéed cucumbers and onions in chicken stock, finished with plain yogurt, and served with fresh Louisiana oysters on the half shell drizzled with lemon-shallot oil and Osetra caviar.
Ingredients
- 1 tbsp olive oil
- 1 cup minced onions
- 1 tbsp chopped garlic
- 6 each large cucumbers, peeled, seeded, and diced
- 10 cup chicken stock
- 1 cup plain yogurt
- 0.5 cup extra-virgin olive oil
- 2 each lemons, juiced
- 0.3 cup minced shallots
- 24 each Louisiana oysters on the half shell
- 1 oz Osetra caviar
- 1 tbsp finely chopped fresh parsley
Instructions
- 1
In a large saucepan, heat the oil. Add onions, season and sauté 2 minutes. Add garlic and cucumbers, season, and sauté 4-6 minutes until wilted. Add stock, bring to a boil, reduce, and simmer 30 minutes.
- 2
Remove from heat. Purée until smooth. Chill completely. Stir in yogurt. Season and refrigerate.
- 3
In a small bowl, whisk olive oil and lemon juice together. Whisk in shallots. Season with salt and pepper.
- 4
To serve, ladle soup into 8 bowls. Arrange 3 oysters around each bowl. Drizzle the lemon-shallot oil over each oyster. Garnish each oyster with caviar and the soup with parsley.