Chilled Cucumber Soup
1 teaspoon Salt (Fleur de Sel)
1 teaspoon White Ground Pepper
1 tablespoon 18 Year Balsamic Vinegar
1 cup Orange Juice
1/2 cup Lemon Juice
1/2 oz Pink Peppercorns
1 cup Seasons Ultra Premium Extra Virgin Olive Oil
1 tbsp Seasons A-Premium White Balsamic Vinegar or Seasons Lemongrass mint White Balsamic
1/2 teaspoon Tabasco
1/4 oz Fresh Mint Leaves
Skin all the cucumbers leaving a small bit of skin on for presentation. Next, cut cucumbers lengthwise and remove all seeds with a teaspoon. Discard seeds. Next, dice the cucumbers and place in blender on puree mode for about one minute. Dice remaining two inches of cucumber and set aside for finishing if desired.
Dice mint leaves and shallots into small pieces. Add shallots, orange juice, lemon juice, olive oil, balsamic vinegar, pepper, salt, Tabasco and mint leaves to the puree and blend for an additional two minutes, until the consistency is smooth.
Chill in refrigerator for about one hour.
Pour mixture into a clear, chilled, clear glass and finish with diced cucumber. Add pepper to taste. Serve chilled.