Cold Cucumber, Garlic And Almond Soup
serves 2-4
Who knew a soup could be so refreshing? Drinking this soup on a hot summer day feels like a cool breeze running down your throat.
1/2 cup blanched unsalted almonds
1 large cucumber, peeled, seeded and cut into half-inch rounds
1 clove garlic, chopped
1 1/2 cups plain yogurt
6 mint leaves
1/4 teaspoon red pepper flakes
2 teaspoons red wine vinegar
2 teaspoons olive oil
prep: 15 minutes
total: 35 minutes
baking sheet
food processor (or blender)
1. Preheat the oven to 350F. Put the rack in the middle position. Spread the almonds out on a baking sheet. Roast them in the oven, shaking once or twice, for 10-15 minutes.
2. Combine the cucumbers, almonds and garlic in a food processor. Purée the mixture, then add the rest of the ingredients and purée until smooth. Season with salt and pepper to taste.
3. Chill for at least 20 minutes before serving.
2. Combine the cucumbers, almonds and garlic in a food processor. Purée the mixture, then add the rest of the ingredients and purée until smooth. Season with salt and pepper to taste.
3. Chill for at least 20 minutes before serving.
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