Two Cold Summer Soups
Fresh From Eva's Kitchen
Fresh From Eva's Kitchen
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Ingredients

  • 4 portions
  • ¼ cup whites of leeks, sliced thin and washed
  • 3 slices white sandwich bread, crusts removed
  • 10 green grapes, washed
  • ¼ cup blanched almond slivers (use Marcona Almonds if you can find them)
  • 1 ½ tablespoons sherry vinegar
  • 2 cups cucumbers
  • ½ cup English cucumbers, peeled and juiced
  • ½ tablespoon sour cream
  • ¼ cup good quality olive oil
  • 2 cups cold water
  • 1 tablespoon salt
  • 5. Serve very cold
  • 1 shallot, sliced thin
  • 2 garlic cloves, unpeeled
  • 2 teaspoons tomato paste
  • optional
  • Salt
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 teaspoon sherry vinegar, plus extra as needed
  • Pepper (optional)
  • 1. Adjust oven rack to middle position and heat oven to
  • 3. Peel garlic cloves and place in blender with roasted shallot and roasted tomatoes
  • 1 pound tomatoes into eighths and add to blender along with tomato paste
  • 1/2 teaspoon salt
  • 5. To serve, stir soup to recombine

Instructions

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