This week enjoy cucumber soup! This refreshing dish is a great summer dish. Made with simple, fresh ingredients like cucumbers and grapes makes this recipe perfect for the warmer weather!
Prep Time: 10 Mins Chill Time: 2 hours Total: 2 hours 10 Mins Servings = 8
Calories: 143.9 kcal Carbohydrates: 28.2 g Protein: 4.1 g Fat: 3.4 g
Ingredients/ Equipment:
- 2slices sandwich bread
- 1 cup water
- 1 ½ pound English cucumbers
- 1 cup seedless green grapes, plus more for garnish
- 1/3 cup blanched, slivered almonds
- 1/3 cups extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, coarsely chopped
- 2 teaspoons sherry vinegar, plus more as needed
- 1 teaspoon fine salt
- Finely chopped chives for garnish
Directions:
- Trim the crusts from the bread and cut the bread into 1- inch cubes. Place the cubes in a small bowl, mix in the water, and set to soak for 5 minutes.
- Meanwhile, peel the cucumbers. Cut into large chunks and place in a blender. Add the 1 cup grapes, almonds, 1.3 cup oil, garlic, 2 teaspoons vinegar, and salt. When the bread is ready, add it and any remaining soaking liquid to the blender. Blend on high speed until very smooth, scrapping down the sides of the blender as needed, about 2 minutes total.
- Cover and refrigerate in the blender jar if it can fit, or transfer to a bowl or airtight container. Refrigerate until chilled and the flavors meld, about 2 hours.
- Taste and season with more vinegar as needed. Pour or ladle into serving bowls and top with the chives, sliced green grapes, and a drizzle of olive oil.
