Chilled Blueberry Cucumber soup

October 22, 2020

1 quart fresh blueberries

1 english cucumber diced

3 tbsp fresh lemon juice

¼ tsp of fresh chopped mint

3 tbsp sour cream

½  pint cider   

Salt and pepper to taste

Directions

Combine ¾ of the berries, lemon juice, sour cream, and cider in a food processor and pulse until smooth.  Pour into a large bowl.  Add the remaining ingredients and salt and pepper to taste.  Serve chilled in soup bowls.

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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