Source: Elizabeth Binder, formerly of Bar Bambino

This was demonstrated at CUESA's Market to Table program on August 20, 2010.

Serves 8

INGREDIENTS

Soup
2 pounds cucumber, peeled and seeded and chopped
2 pounds whole milk Straus yoghurt
¾ cup heavy cream
¾ cup extra virgin olive oil
Juice of half a lemon
1 bunch chives, chopped
Salt and freshly ground black pepper

Relish
1 pound red or purple beets, trimmed, peeled, and rough chopped
½ pound shallots, peeled and rough chopped
Champagne vinegar
Salt

To Finish
Extra virgin olive oil
¼  bunch fresh dill

PREPARATION

For the Soup

1. In a blender, purée cucumber and yoghurt until smooth. With blender running on slow speed, pour the extra virgin olive oil into the purée in a very slow, constant stream. Continue to blend until fully emulsified. Pour mixture into a large mixing bowl.
   
   
2. Stir in cream, lemon juice, and chopped chives. Check seasoning; add salt and pepper to taste. Chill in refrigerator for several hours to meld flavors.

For the Relish

1. Place beets and shallots in a large sauce pot. Fill the pot with vinegar to cover the vegetables. Add a touch of salt. Bring the pot to a boil. When boiling, reduce heat to maintain a lively simmer and boil off all the vinegar until the vegetables are completely dry.
   
   
2. Transfer the vegetables to a food processor. Purée until smooth. Pass the mixture through a fine mesh strainer into a mixing bowl. Chill.

To Finish

Divide chilled soup into 8 chilled soup bowls. Garnish the soup with a quenelle or dollop of beetroot relish. Top with a generous drizzle of a superb extra virgin olive oil and a sprinkle with freshly torn dill sprigs.

Photo by Barry Jan.