Chilled Cucumber Apple Soup |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
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.
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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