Herbed Cucumber Soup with Toasted Almonds

By Peggie

Ingredients

• 1/3 cup (2 1/2 oz/75 g) plus 2 tbsp coarsely chopped blanched almonds
• 1 English cucumber, halved and seeded if necessary
• 1 1/2 cups (12oz/375ml) low-fat plain yogurt
• 1 1/2 cups (12 oz/375ml) buttermilk
• 1/4 cup (1/3oz/10g) finely chopped fresh flat leaf (Italian) parsley
• 1 clove garlic, minced
• 2 tbsp finely chopped fresh chives
• 3 tbsp finely chopped fresh dill
• salt and freshly ground white pepper

Preparation

Step 1

Preheat over to 350. Spread the almonds on a baking sheet and toast until lightly browned and aromatic, 5-7 minutes. (The almond will continue to toast after you remove them from the oven, so cook them just a shade lighter than desired. They will be come darker and crisper as they cool). Let cool and set aside.

Coarsely cho half of the cucumber. In a food processor, puree it for about 20 seconds.

In a bowl, combine the your and buttermilk. Stir in the pureed cucumber, parsley, garlic, chives, 2 tbsp of the dill and 1/2 cup of the almonds until well combined.

Chop the remaining cucumber half into small dice and add it to the soup. Season to taste with salt and white pepper. Cover and refrigerate until well chilled, at least 4 hours.

Tast and adjust the seasoning again just before serving. Ladle into chilled bowls and garnish with the remaining 2 tbsp. toasted almond and the remaining 1 tbsp chopped dill. Serve immediately.

Makes 4-6 servings