( SERVES 8 )
This chilled almond and cucumber soup is best made a day before serving so the almonds can further soften and the flavours can develop. Traditional recipes use stale breadcrumbs as well, but I find the soup doesn’t need them. It keeps for 2-3 days in the fridge.
|2 cups||Blanched almonds|
|2||Telegraph cucumbers, peeled, seeded and coarsely chopped|
|½ cup||Olive oil|
|¼ cup||Sherry vinegar|
|½ tsp||Ground white pepper|
|1 cup||Milk, chilled|
- Place blanched almonds in a pot with garlic and 3 cups of the water. Bring to a simmer then cook for 15 minutes. Cool then transfer to a blender with cucumber (reserve ¼ cup cucumber for garnish), olive oil, vinegar, salt and pepper. Blend well until smooth then add the remaining 2 cups of cold water. Blend again until very smooth and creamy. Cover and chill for at least 4 hours or up to 24 hours.
- Before serving, stir in milk and adjust seasonings to taste. To serve, divide between 8 bowls and garnish with grapes, sliced almond, reserved cucumber and a drizzle of extra virgin olive oil.
See more of Annabel's cucumber recipes