Name: Chilled Cucumber Apple Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Cuisine: american
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Chilled Cucumber Apple Soup

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