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Clinton Kelly CUCUMBER AND ALMOND SOUP

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Make this spring time soup for a refreshing treat!

ingredients
 CUCUMBER AND ALMOND SOUP
  • 1 English cucumber (roughly chopped)
  • 1/2 pound green grapes
  • 1/4 cup unsweetened almond milk
  • 1/4 cup Marcona almonds
  • 1/2 teaspoon sherry vinegar
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper (to taste)

CROSTINI

  • 1 cup English cucumber (small diced)
  • 1/2 cup green grapes (small diced)
  • 1/2 jalapeno (small diced)
  • 1/4 cup Marcona almonds (finely chopped)
  • 1 tablespoon olive oil
  • 1 baguette (toasted)
  • 1 head roasted garlic
  • Kosher salt and freshly ground black pepper (to taste)
directions
  • For the Cucumber Almond Soup: in the carafe of a blender, add the cucumber, grapes, almond milk, almonds, sherry and olive oil, blend until smooth. Season with Kosher salt and freshly ground black pepper. Remove to a liquid measuring cup. Allow to chill for 15 minutes.
  • For the Crostini: in a medium bowl combine the cucumber, grapes, jalapeno, almonds and olive oil. Season with salt and pepper to taste. Spread the roasted garlic on the toasted crostini. Top the crostini with the cucumber mixture. Granish the soup with a crostini.
  • Tip: alternatively, garnish soup with cucumber-jalapeno salad and serve the crostini on the side.

 

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