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Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 c. Chopped onions Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. Minced garlic
- 6 lrg Cucumbers peeled, seeded, and diced
- 10 c. Chicken stock
- 1 c. Plain yogurt
- 1/2 c. Extra-virgin extra virgin olive oil Juice of two lemons
- 1/4 c. Chopped shallots
- 24 x Louisiana oysters on the half shell
- 1 ounce Osetria caviar
- 1 Tbsp. Finely-minced freshly parsley leaves
Directions
- In a 1-gallon saucepan, heat the oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry for 2 min. Add in the garlic and cucumbers. Season with salt and pepper. Saute/fry for 4 to 6 min, or possibly till wilted. Add in the stock and bring to a boil. Reduce the heat to a simmer and cook for 30 min. Remove from the heat, using a hand-held blender or possibly food processor, puree till smooth. Refrigeratethe soup completely. Stir in the yogurt. Season with salt and pepper. Chill till ready to use.
- In a small mixing bowl, whisk the extra virgin 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.
- Comments: The original recipe title as listed is "Cool Cucumber Soup With Louisiana Oysters On The Half Shell And Osteria Caviar".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 8 servings | |
| Calories 172 | |
| Calories from Fat 34 | 20% |
| Total Fat 3.86g | 5% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 910mg | 38% |
| Potassium 1811mg | 52% |
| Total Carbs 25.83g | 7% |
| Dietary Fiber 10.5g | 35% |
| Sugars 14.17g | 9% |
| Protein 8.45g | 14% |
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