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June 3, 2013

From Our Kitchen to Yours: Chilled Grape and Almond Soup

Even though the days are getting hotter, you don't have to give up eating soup! Chilled soups are a great option for a healthy, refreshing lunch or as part of an easy dinner. You can also create delicious soups using fresh and in-season produce. Try out our recipe for Chilled Grape & Almond Soup which is one of the dishes Food & Friends' chefs served at the 23rd Annual Chef's Best Dinner & Auction presented by the NACDS Foundation.

Makes 8-10 servings

2 lbs seedless green grapes, destemmed
1 small cucumber, peeled, seeded, diced
¼ cup sliced almonds, lightly toasted
2 scallions, white & light green parts, chopped
¼ cup rice vinegar
½ cup plain yogurt
3 oz. cream cheese
2 Tbsp. extra virgin olive oil
¼ cup buttermilk
½ tsp. salt
¼ tsp. ground white pepper
2 dill sprigs, chopped
¼ tsp. cayenne pepper

Combine grapes, cucumber, almonds, scallions, vinegar, yogurt, cream cheese, olive oil, buttermilk in food processor or blender, and process until mostly smooth – leave some texture.
Stir in salt, pepper, dill, and cayenne. Cover and refrigerate.

Serve ice cold, garnish with fresh chives, thinly sliced cucumber rounds or grapes and fresh chive blossom flowers if available.

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