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

Mar. 15, 2025

Daniel Boulud’s Cucumber Avocado Vichyssoise.Photo:Greg Dupree

Greg Dupree

Daniel Bouludhas just the dish for anyone craving soup season early.“It is cold, bright and refreshing,” says the chef-owner of Michelin-starred French restaurantsDanielandLe Pavillonin 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 littleje 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.”Daniel Boulud’s Chilled Cucumber and Avocado Vichyssoise2 Tbsp. olive oil, divided1 small leek, white part only, thinly sliced1 small yellow onion, thinly sliced1 celery stalk, thinly sliced2 tsp. kosher salt, divided1 tsp. black pepper, divided3 large cucumbers, divided1 medium-size russet potato, peeled and thinly sliced4 cups chicken stock½ cup plain whole-milk Greek-style yogurt2 avocados, halved and peeled, divided12 fresh mint leaves, divided5 dill sprigs, fronds picked, divided3 small radishes, thinly sliced or shaved1.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 immediatelyServes:6Active time:30 minutesTotal time:1 hour, 50 minutes

Daniel Bouludhas just the dish for anyone craving soup season early.

“It is cold, bright and refreshing,” says the chef-owner of Michelin-starred French restaurantsDanielandLe Pavillonin 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 littleje 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.”

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

source: people.com