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The Boston Globe

Food & dining

Recipe for chilled cucumber and lemongrass soup

Necee Regis for The Boston Globe

Serves 4

The bright green color and bold flavor of this bowl come from using the entire cucumber, including the seeds and skin. If possible, avoid waxy supermarket cucumbers and instead use organic cucumbers or freshly grown cukes from a farmers’ market in the summer. Use a blender rather than a food processor to puree the mixture.

3cucumbers, skins intact, coarsely chopped
3tablespoons white wine vinegar
1clove garlic
3stems lemongrass (each 4 inches long), green leaves only without bulbs
Salt, to taste
½cup olive oil

1. In a blender, combine the cucumbers, vinegar, garlic, lemongrass, and salt. Work the mixture for 3 to 5 minutes or until it forms a puree. Add the olive oil in a thin steady stream, beating constantly.

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2. Transfer to a container, cover, and refrigerate for 2 hours for the flavors to mellow. Adapted from Montpelier Plantation & Beach

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