Cold Almond Soup Food

COLD ALMOND SOUP

Cold Almond Soup image

Make and share this Cold Almond Soup recipe from Food.com.

Provided by Jane Gib

Categories Low Protein

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

20 almonds
4 garlic cloves
salt
vinegar
water
1 cucumber, chopped
1 apple, chopped
ice cube

Steps:

soak the almonds in boiling water.
remove skins.
in a mortar, pound the garlic and add the almonds 1 by 1, adding at the same time cold water to prevent curdling.
add a little salt and vinegar.
add sufficient cold water to this mixture, mixing it in a bowl surrounded by ice cubes.
Serve ice cold with chopped cucumber and chopped apple.

Nutrition Facts : Calories 152, Fat 7.8, SaturatedFat 0.7, Sodium 52.8, Carbohydrate 19.7, Fiber 4.2, Sugar 10.4, Protein 4.7

ASPARAGUS AND ALMOND SOUP

Asparagus and Almond Soup image

An asparagus and almond soup, made with only three main ingredients, which can be served chilled in the summer. Recipes really don't come much simpler than this, and with such recipes it is even more essential than usual to use only the freshest and best quality ingredients you can find. I have adapted this recipe from one I found on an English website, and I am posting it for the 2005 Zaar World Tour. For the stock, I'd recommend either JKC's Recipe #124515 or my Recipe #135453.

Provided by bluemoon downunder

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

450 g asparagus spears
1 1/4 liters vegetable stock, top quality
125 g ground almonds
salt, to taste
fresh ground black pepper, to taste

Steps:

Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute.
Serve either warm or chilled, garnished with the reserved asparagus tips.
This soup can also be frozen.
Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen.

CANTALOUPE AND ALMOND MILK SOUP

Cantaloupe and Almond Milk Soup image

Categories Soup/Stew Fruit Quick & Easy Low Sodium Cantaloupe Almond Summer Chill Gourmet

Yield Makes about 5 cups, serving 4 to 6

Number Of Ingredients 5

Ingredients

1/2 cup unblanched almonds plus sliced almonds for garnish
1 cantaloupe, halved, the seeds discarded and the flesh scooped out
2 tablespoons honey
1 tablespoon fresh lime juice
lime slices for garnish

Steps:

In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350°F. oven for 5 to 8 minutes, or until they are aromatic, and transfer them to a blender. Add 1 1/2 cups water and blend the mixture until the almonds are ground fine. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, discard the solids, and return the almond milk to the blender, cleaned. Add the cantaloupe, the honey, the lime juice, and a pinch of salt and blend the mixture until it is smooth. Transfer the soup to a bowl and chill it for 1 hour, or until it is cold. Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices.

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