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Cucumber-Horseradish Soup with Pellegrino-Mint Sorbet
Chef Joshua Perkins of The Globe – Atlanta, GA
Adapted by
November 2007

Yield: 4 Servings


Cucumber-Horseradish Soup:
  • 4 large European cucumbers, roughly chopped
  • 23 grams freshly grated horseradish
  • 28 grams mint leaves, picked
  • 25 grams extra virgin olive oil
  • 14 grams salt
  • Pinch finely ground white pepper
Pellegrino-Mint Sorbet:
  • 4 large European cucumbers, roughly chopped
  • 225 grams Pellegrino sparkling water
  • 1.5 egg whites
  • 300 milliliters water
  • 300 grams sugar
  • 25 grams mint leaves, picked

For the Cucumber-Horseradish Soup:
Combine all ingredients and marinate for 3 to 6 hours then blend until smooth. Adjust seasoning and reserve.

For the Pellegrino-Mint Sorbet:
Combine lemon juice and Pellegrino, set aside. In a saucepan, combine water, sugar and mint. Bring mixture to a boil, then strain and cool. Combine all ingredients, including egg whites, and run in an ice cream maker.

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