Almond and cucumber soup
- June 2014
- Serves 6
- Hands-on time 25 min
Try this chilled summer soup recipe made with almonds and cucumber – it works well added to a flask and shared at a picnic.
- Vegetarian recipes
- 44.5g (5.2g saturated)
- 9.4g (2.4g sugars)
- 2 slices rustic white bread, 1-2 days old, crusts removed
- 2 pinches saffron threads
- 2 tsp extra-virgin olive oil
- 200g whole blanched almonds
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 300g cucumber, peeled and deseeded, plus extra, unpeeled
- 200ml olive oil (not extra virgin)
- 2 tbsp white wine vinegar
- Put the bread and 1 pinch of saffron in a bowl with 250ml cold water. Set aside for 15 minutes. Put the remaining saffron in a small sealable jar with the extra-virgin olive oil.
- In a blender, whizz the blanched almonds to a powder, scraping down the sides if necessary. Add the garlic and cumin, then whizz again until everything is thoroughly mixed.
- Whizz the soaked bread (keep the liquid) with the almonds. Cut the 300g cucumber into pieces and whizz with the almond mixture until combined. Add the oil, vinegar, a twist of black pepper and 1 tsp salt, then whizz until smooth, scraping down the sides.
- Add the bread soaking water and whizz until smooth. Add more cold water if necessary (see tip), until it has the consistency of pouring cream.
- Taste and whizz in a little more salt if needed. Chill, then tip into a vacuum flask to keep cool. Just before setting off, cut the extra cucumber into tiny cubes. Wrap in cling film and take with you in a cool bag along with the saffron olive oil.
- Serve sprinkled with the cubes of cucumber and a little saffron oil.
If you like a thinner soup, just add more water.
Make 2 days ahead, cover and chill. Stir, then pour into a vacuum flask for a picnic.
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