- Serves 4
- Prep in 10 minutes
- Cook in 1 hour chilling
On a hot summer’s day what could be more refreshing than a vibrant spoonful of this chilled cucumber & almond soup.
I’ll wager you the answer to that would be nothing!
Now I may not be classical in my interpretation of this classic fare, the original should be heady with tomatoes & without almonds, & then ajo blanco should be a pure white which evidently this isn’t! I would hope however that my version stills sings in some praises, & that you all enjoy it as much as I do.
- Super Speedy
- Family Friendly
- Nutrient Dense
- Plant Powered
1 cup almond, cashew or coconut milk
1/2 cucumber + extra to decorate
3 cloves garlic
1/2 white/brown onion
1/2 large bunch fresh parsley
Juice of a lime
1 cup fresh or thawed frozen peas
1/2 tablespoon avocado oil
1 teaspoon white pepper + pinch of salt
Optional – 1 tablespoon Eaten Alive London jalapeño & lime fermented hot sauce (Use NATNOURISH10 for 10% off) OR 1 green chilli
Optional – 1 tablespoon chopped preserved lemon pieces
Add all your ingredients to a high speed blender, purée until smooth.
Chill in the fridge for at least an hour then serve in cold bowls (pop in the freezer for 10 minutes or fridge for 20).
Top with slices of cucumber, an extra drizzle of your chosen milk, avocado (or extra virgin olive) oil & plenty of black pepper.