Chilled Cucumber and Kimchi Soup
This refreshing chilled soup combines the crisp, cool flavor of cucumbers with the spicy tang of kimchi, enriched with a creamy finish. Perfect for warm days, it offers a light yet flavorful option as an appetizer or light meal. Serve it cold for the best experience. This recipe serves approximately 4–6 people as an appetizer.
Ingredients
- 1 kg cucumber
- Coarse salt
- 200 g fresh cream
- Salt
- Freshly ground white pepper
- 120 g kimchi (oi-sobagi), finely chopped
- 20 ml soju (optional)
- 100 ml whipping cream
Equipment needed
- Saucepan
- Colander
- Food processor
- Fine-mesh strainer (chinois)
- Bowl
- Whisk
- Spoon or small ice cream scoop (for quenelles)
- Refrigerator
Instructions
Step 1: Prepare the cucumber skins
- Wash and peel the 1 kg cucumbers. Reserve the peeled skins.
- Bring a saucepan of water to a boil and add a pinch of coarse salt. Cook the cucumber skins completely (about 5–7 minutes) to extract the green chlorophyll, which enhances the soup’s color.
- Immediately refresh the cooked skins in cold water to stop the cooking process and preserve their vibrant color. Drain and set aside.
Step 2: Cook the cucumber flesh
- Cut the peeled cucumbers lengthwise into halves. Chop the flesh into pieces and place in a medium saucepan.
- Add enough cold water to just cover the cucumber pieces. Bring to a boil, then remove and discard half of the cooking liquid.
- Add 200 g fresh cream, season with salt and freshly ground white pepper to taste, and cook quickly for 6–8 minutes until the cucumbers are tender.
Step 3: Blend and chill the soup
- Transfer the cooked cucumber mixture, including the reserved skins, to a food processor. Add 120 g finely chopped kimchi (oi-sobagi) and process for 2–3 minutes until smooth and creamy.
- Strain the mixture through a fine-mesh strainer (chinois) into a bowl to remove any solids, ensuring a silky texture.
- Place the bowl over a larger bowl filled with ice to cool the soup quickly. Refrigerate until thoroughly chilled (at least 2 hours).
Step 4: Serve
- Transfer the chilled cucumber soup to individual bowls. If desired, stir in 20 ml soju for a subtle alcoholic note.
- Whip 100 ml whipping cream until stiff peaks form. Using two spoons or a small ice cream scoop, shape the cream into quenelles (or simply add spoonfuls) and place on top of each serving.
- Serve immediately.
Flavor profile
This chilled soup blends the refreshing, mild taste of cucumbers with the spicy, tangy kick of oi-sobagi kimchi, balanced by the richness of fresh cream and a light whipped cream finish. The optional soju adds a faint warmth, creating a sophisticated and invigorating flavor combination.
Serving suggestion
Serve cold as an appetizer or light meal, paired with crusty bread or a side salad. This recipe serves 4–6 as an appetizer, making it ideal for a summer gathering or light lunch.
Tips
- Use young, firm cucumbers for the best texture and flavor; older cucumbers may be bitter.
- Cook the skins thoroughly to maximize color extraction, but avoid overcooking the flesh to retain its freshness.
- Strain the soup carefully to achieve a smooth consistency; adjust seasoning after chilling.
- Whip the cream just before serving to maintain its structure; adjust soju amount to taste if using.
- Chill the bowls beforehand for an extra-refreshing presentation.
