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Peel and slice cucumbers. 2. In a small pan over medium heat, sweat sliced shallots until translucent. Chill. 3. In a cold blender, add chilled cucumber, herbs, shallots tomato, garlic and peppers, and blend with a bit of crushed ice. Little by little add vegetable stock to encourage blending. 5. Add oil, lemon juice and salt to taste. 6. Strain through a fine strainer.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies