85th Anniversary

How to make a cool and refreshing cucumber soup

We tried our hand at molecular gastronomy by making creamy gelées to top this cool cucumber soup.

Cucumber gazpacho with sour cream gelee Photo by Roberto Caruso

Cucumber gazpacho with sour cream gelee
Photo by Roberto Caruso

To celebrate our 85th Anniversary, our kitchen hit the archives for a taste of the headline-making trends from the past 85 years. Inspired, we whipped, flipped and remixed our faves. For this Then and Now remake, we turned a cool cucumber jelly mould into a summery cucumber soup.

Lime cucumber refresher

Lime cucumber refresher
















  • 1 English cucumber, peeled
  • 1 small avocado, peeled and pitted
  • 1 1/2 cups vegetable broth
  • 1/4 cup lemon-lime soda
  • 1/4 cup chopped chives
  • 1/4 cup packed mint leaves
  • 2 tsp jalapeno Tabasco sauce
  • 1/4 tsp salt

Sour cream gelée

  • 1/4 cup fat-free sour cream
  • 2 tbsp white balsamic vinegar
  • 2 tbsp water
  • 1/2 tsp agar-agar powder


  • WHIRL cucumber with avocado, broth, soda, chives, mint, Tabasco and salt in a blender until very smooth, about 2 min. Refrigerate until chilled, about 30 min.
  • WHISK sour cream with vinegar, water and agar-agar in a small saucepan. Bring to a boil over medium-high. Pour into a 9×5-in. loaf pan. Set aside until completely firm, 15 to 20 min. Flip gelée onto a cutting board. Cut into 1/2-in. cubes.
  • DIVIDE gazpacho among 8 glasses. Top with gelée cubes and garnish with more mint leaves and chopped chives.

Shopping tip: Agar-agar powder can be found in most Asian grocery stores.