Cucumber 'sandwich' chilled white soup
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Cucumber 'sandwich' chilled white soup
This chilled offering is spot on for a warm alfresco setting
Serves: 8
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
270Kcal
Fat
24gr
Saturates
2gr
Carbs
7gr
Sugars
2gr
Fibre
1gr
Protein
6gr
Salt
0.1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 200g blanched almonds
- 200g cucumber, peeled and chopped
- 200ml unsweetened almond milk
- 60g crustless white bread, torn
- 2-3 tsp cider vinegar
- 1 small garlic clove
- ½ tsp ground white pepper
- 100ml extra virgin olive oil, plus extra to drizzle
To serve
- 100g cucumber, cut into 1cm cubes
- small mint leaves
- cucumber finger sandwiches (optional)
Step by step
-
Drain the almonds and add to a blender with the cucumber, almond milk, bread, 2 teaspoons of vinegar, garlic, white pepper and a large pinch of salt. Add 250ml of cold water and blend until smooth. Continue blending while slowly drizzling in the oil until emulsified. Taste and adjust the seasoning, if needed, with the extra vinegar, salt and white pepper. Cover and chill in the fridge for at least 3 hours.(You can freeze it at this stage in suitable freezer bags).Waste notDon’t toss those cucumber peelings. Add them to a pitcher of water with fresh mint and lemon slices for a refreshing drink.
