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    from "A Return to Cooking" by Eric Ripert and Michael Ruhlman

    Prep: 20 minutes, plus 2 hours for marinating
    Serves 6

    2 hothouse (seedless) cucumbers, peeled
    1/2 cup crème fraîche
    1/2 cup heavy cream
    1/2 cup finely grated Parmesan cheese
    1 garlic clove, minced
    1/4 teaspoon Tabasco sauce
    Fine sea salt and freshly ground white pepper
    1/2 lemon

    Print recipe

    Using an electric juicer, juice the cucumbers. Press the juice and pulp mixture through a fine-mesh sieve into a bowl. You should have 4 cups cucumber juice.
    Add the crème fraîche, heavy cream, Parmesan cheese, garlic, and Tabasco. Place the soup in the refrigerator for 2 hours to marry the flavors.
    To serve, strain the soup through a fine-mesh sieve. Season with salt and pepper to taste. Squeeze the juice from the lemon into the soup, and ladle into chilled bowls.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Greenhouse Cucumber, Medium - $2.99/ea Save! 2 for $5.00
    4 for $5.00

     Farm Fresh, Med
      Vermont Butter & Cheese Creamery Crème Fraîche - $4.99/ea
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
    You May Already Have
      Garlic - $3.99/lb
     Farm Fresh, Med
      Cholula Hot Sauce, Original - $3.99/ea
      La Baleine Fine Sea Salt - $3.79/ea
      FreshDirect Ground White Sarawak Pepper - $3.99/ea
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