Cucumber Almond Soup

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Cucumber Almond

Soup

 

6 larger lemon cucumbers

1 smaller lemon cucumber

4 garlic

cloves

1/2 tsp. sea salt

3/4 cup toasted almond slivers

2 slices of

stale bread, cut into rough pieces

2 tbsps. grape seed oil (or other mild

oil)

1 1/2 cups plain yogurt

1/4 cup cold water

2 tsps. lemon

juice

pinch of white pepper

1 large basil leaf (for garnish)

1 tsp.

lemon zest (for garnish)

 

Thoroughly wash and dry cucumbers.  Slice a 1/4

inch off the top (stem side) of the 6 larger cucumbers.  Using a spoon and

knife

as needed, scour and scoop out the insides of cucumbers and put the insides in a

blender and set the “bowls†aside.  Dice the smaller cucumber and set

aside.

Mince the garlic and sprinkle with salt.  Using the back of a wide

knife blade, work the salt and garlic together until it forms a smooth paste. 

Scrap up the garlic and add to blender.

If walnuts aren’t already toasted,

do so by spreading on a baking sheet and placing in 200 F oven for about 15

minutes, until golden.  Add toasted almonds to blender, reserving a couple for

garnish.  Pulse blender to start processing the ingredients.   Add the bread

and

continue to process.

When the mixture is fairly smooth, slowly add the grape

seed oil and combine well.   Next add the plain yogurt and process again until

well combined.  Finally add the cold water and lemon juice.   Taste and

season a

needed with white pepper.

Stir (not blend!) the diced cucumber into the

soup.  Carefully spoon the soup into the cucumber “bowlsâ€.   Put tops on

and

chill for at least an hour.  Before serving, remove tops and garnish soup with

ribbons of basil, a pinch of lemon zest, and an almond sliver.  Serve

immediately. Yields 6 servings.