Chilled Cucumber Soup with Elderflower Cream

Appetizer | 4 servings

This silky, pale green soup is practically a liquid companion to your Number 3—cucumber as the star, balanced by the subtle florals of elderflower in a cool whipped cream garnish. A whisper of lime juice and white pepper keep things bright and alive, while a few habanero oil droplets add an unexpected heat that lingers on the palate. It's summer in a bowl, elegant enough for a formal dinner yet refreshing enough for casual entertaining.

Ingredients

• 2 pounds English cucumbers, roughly chopped
• 1 cup vegetable stock
• 1/2 cup crème fraîche
• 2 tablespoons fresh lime juice
• 1 tablespoon elderflower cordial
• 1/4 cup fresh dill
• White pepper to taste
• Sea salt
• Habanero oil for drizzle
• Cucumber ribbon for garnish

Instructions

1. Add chopped cucumbers, stock, and dill to a blender.
2. Blend until completely smooth.
3. Strain through a fine-mesh sieve into a bowl.
4. Whisk in crème fraîche, lime juice, and elderflower cordial.
5. Season with salt and white pepper.
6. Refrigerate until chilled, at least 2 hours.
7. Whip remaining crème fraîche into peaks and flavor with elderflower cordial.
8. Serve soup cold, topped with elderflower cream, cucumber ribbon, and habanero oil drizzle.