Recipe of Homemade Chilled cucumber, cauliflower and ginger soup
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Homemade Chilled cucumber, cauliflower and ginger soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chilled cucumber, cauliflower and ginger soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chilled cucumber, cauliflower and ginger soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chilled cucumber, cauliflower and ginger soup is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chilled cucumber, cauliflower and ginger soup estimated approx 30 minutes.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Chilled cucumber, cauliflower and ginger soup using 11 ingredients and 6 steps. Here is how you can achieve that.
Yotam Ottolenhgi’s recipe
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Ingredients and spices that need to be Prepare to make Chilled cucumber, cauliflower and ginger soup:
- 4 mint springs
- 12 cm piece of ginger, peeled; two thirds roughly grated and the remaining third cut into thin slices, about 3 mm thick (90 g)
- 1/2 small cauliflower, broken up into 2 cm florets (350 g)
- 650 g or 3 large or 8 smaller Lebanese cucumbers, peeled, deseeded and roughly chopped
- 1 garlic clove, crushed
- 500 g Greek yoghurt
- 2 tbsp lemon juice
- 60 ml olive oil
- 70 g flakes almonds
- 2 tsp dried mint
- Salt and white pepper
Steps to make Chilled cucumber, cauliflower and ginger soup
- Pour 800 ml of water into a medium saucepan and add the fresh mint springs, the thinly sliced ginger and 2 tsp salt. Bring to a boil, then add the cauliflower and blanch for 2 - 3 minutes, until just cooked but still retaining a bite. Drain and set aside. The mint and ginger can be discarded.
- Place the cucumbers in a food processor with the grated ginger, garlic, yoghurt, lemon juice, 1 tsp salt and 1/2 tsp white pepper. Blitz until smooth, then chill in the fridge for at least an hour.
- Heat the oil in a small saucepan on a medium heat and add the almonds. Cook for 3 - 4 minutes, stirring often, until the almond are a light golden brown. Transfer to a separate bowl and stir through the dried mint. Add a pinch of salt and set aside to cool.
- When ready to serve, divide the cauliflower florets between four bowls and pour over the chilled soup.
- Spoon the almond mix on top and serve.
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