Chilled Almond Soup Recipe
May 30, 2012
A delicious and refreshing soup packed with nutrients and low in saturated fat.
Makes 8 1-cup servings
8 oz. blanched almonds
2 cloves garlic, peeled
1 ½ cups fresh, crusty white bread, crumbed
2 ½ - 3 cups cucumber juice
(juice from approximately 4 cucumbers, peeled)
½ cup sparkling mineral water
1 medium cucumber, peeled
2 tbsp. Sherry vinegar
2 tsp. kosher salt
6 oz. 0% Greek yogurt
3 tbsp. olive oil
¼ cup Muscatel (or similar) grapes, thinly sliced
1 small cucumber, peeled, seeded and diced for garnish
Tarragon leaves to garnish
1 tsp. blood orange oil
For a smoother soup, soak almonds overnight in water to cover. (Note: Count the soaking water as part of the total liquid volume.)
Finely grind the almonds and the garlic in a blender.
Add the breadcrumbs, cucumber, cucumber juice, water, vinegar and salt and blend for 2 minutes. Add the yogurt and blend an additional minute.
Slowly add the olive oil, while continuing to blend, until you achieve a creamy consistency.
Strain through a fine mesh strainer.
Refrigerate for at least 1 hour.
Serve garnished with grape slices, cucumber, tarragon leaves and drizzle with blood orange oil.
Nutritional information per serving:
Saturated Fat: 2g
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