Daniel Boulud's Chilled Cucumber and Avocado Soup Has a 'Velvety Texture and Crisp Flavor'

Vichyssoise, a chilled soup, is typically made with blended potatoes and leeks but the Michelin-starred chef gave the dish a green twist

Daniel Boulud has just the dish for anyone craving soup season early.

"It is cold, bright and refreshing,” says the chef-owner of Michelin-starred French restaurants Daniel and Le Pavillon in New York City.

Vichyssoise, a chilled soup, is typically made with blended potatoes and leeks but Boulud gave the dish a green twist.

"I wanted to lighten it up with cucumber, avocado and yogurt," he says. "The avocado adds a nice velvety texture to the soup, the cucumber brings a crisp flavor, and the hint of dill gives it a little je ne sais quoi.”

Make the soup up to a day ahead, suggests Boulud. “Just pull it out of the fridge the following day, ready to serve,” he says. “I recommend chilling your serving bowls as well.”

Related: This Simple Rigatoni Recipe from Julius Roberts Features a 'Velvety' Spinach-Kale Sauce

Daniel Boulud's Chilled Cucumber and Avocado Vichyssoise

2 Tbsp. olive oil, divided

1 small leek, white part only, thinly sliced

1 small yellow onion, thinly sliced

1 celery stalk, thinly sliced

2 tsp. kosher salt, divided

1 tsp. black pepper, divided

3 large cucumbers, divided

1 medium-size russet potato, peeled and thinly sliced

4 cups chicken stock

½ cup plain whole-milk Greek-style yogurt

2 avocados, halved and peeled, divided

12 fresh mint leaves, divided

5 dill sprigs, fronds picked, divided

3 small radishes, thinly sliced or shaved

1. Heat 1 tablespoon of the olive oil in a large saucepan over medium. Add leek, onion, celery, 1½ teaspoons of the salt and ¾ teaspoon of the black pepper; cook, stirring occasionally, until tender and softened but not beginning to brown, about 5 minutes. Meanwhile, peel 2 cucumbers, reserving peels for later use. Remove and discard seeds from cucumbers; thinly slice cucumbers.

2. Add sliced cucumbers and potato to saucepan; cook, stirring occasionally, until softened, about 10 minutes. Stir in chicken stock; increase temperature to medium high, and bring to a boil. Once at a boil, reduce heat to low, and simmer, undisturbed, until potato slices are fork-tender, about 10 minutes.

3. Working in batches, transfer cucumber mixture to a blender. Secure lid, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, about 2 minutes. Pour mixture through a fine-mesh strainer into a large heatproof bowl. Chill in refrigerator, at least 1 hour or until ready to serve.

4. When ready to serve, return half of soup to blender; add yogurt, 2 avocado halves, reserved cucumber peels, 10 of the mint leaves and 3 sprigs of the picked dill fronds. Secure lid, and process until smooth, about 3 minutes. Stir blended mixture into remaining chilled soup in bowl until well combined.

5. Finely chop remaining 2 avocado halves, and transfer to a medium bowl. Peel remaining cucumber; cut in half lengthwise, and remove seeds; discard peels. Finely chop cucumber; transfer to medium bowl with chopped avocado. Finely chop remaining 2 mint leaves and remaining 2 sprigs of picked dill fronds. Add mint, dill, remaining 1 tablespoon oil, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper to bowl; stir until well combined.

6. Place about 2 tablespoons cucumber-avocado mixture in center of each bowl, and ladle 1 cup soup around mixture. Arrange sliced radishes over top of soup. Serve immediately

Serves: 6

Active time: 30 minutes

Total time: 1 hour, 50 minutes

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