Cucumbers are the star in this simple chilled soup, which is just as refreshing as its tomato-based cousin.
| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 15 min |
| Yield: | about 4 cups |
Ingredients
- 3 large cucumbers, peeled and cut into 1/2-inch chunks
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- Kosher salt
- 1/3 cup sliced, skin-on almonds
- 3 tablespoons extra-virgin olive oil
- 1 small garlic clove, chopped
- 1/2 small bunch parsley, leaves roughly chopped
Instructions
- Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes.
- Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes. Set aside to cool.
- Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours.
- Pour into 2-ounce shot glasses. Sprinkle each with the reserved almonds and parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 200 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 602 mg |
Reviews
How far in advance may this be prepared?
Very refreshing and everyone had second shooters. Delicious on a hot summer evening.
Easy and very tasty. I toasted the almonds a little too long so the soup was more a brownish green but it was still yummy