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Chilled Cucumber Apple Soup

Recipe courtesy McCall Catering

Show: Behind the BashEpisode: San Francisco Opera Gala

  • Cook Time

    5 min

  • Level

    Easy

  • Yield

    6 servings

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Times:

Prep
15 min
Inactive Prep
--
Cook
5 min
Total:
20 min
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Ingredients

  • 1/2 cup shallots
  • 1 tablespoon grapeseed oil
  • 4 cucumbers, halved, seeded
  • 1 1/2 cups vegetable stock
  • 1/2 cup seedless grapes, halved
  • 1 Granny Smith apple, peeled, cored, diced
  • 5 sprigs mint, roughly chopped
  • 1 cup buttermilk
  • Salt and freshly ground black pepper

Directions

Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.

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