Recipe courtesy of McCall Catering

Chilled Cucumber Apple Soup

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 6 servings
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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


  1. 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.