TLC Cooking "Emeril's Cold Cucumber Soup"

Emeril's Cold Cucumber Soup

YIELD About 2 quarts, 8 servings

INGREDIENTS

3/4 cup	whole blanched almonds
1/2 cup	sliced blanched almonds, for serving
4 ounces	cubed and de-crusted rustic white bread
2 1/2 pounds	Kirby or regular cucumbers, peeled, seeded, and coarsely chopped, plus 1 unpeeled cucumber, diced, for serving . (about 5 large cucumbers total)
3	small garlic cloves
1/2 cup	extra-virgin olive oil, plus more for drizzling
3 tablespoons	fresh lemon juice
1 1/12 cups	plain almond milk
2 teaspoons	fine sea salt
1/4 teaspoon	freshly ground white peppe
1/8 teaspoon	nutmeg
1/8 teaspoon	cayenne pepper
1 bunch	picked chervil for serving

PREPARATION:

Method

In a skillet, toast whole almonds until brown and fragrant, 4 to 6 minutes. Transfer to a
bowl to cool. In the same skillet, toast the sliced almonds until browned, about 2 to 3 minutes. Set aside to cool. Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid and discard.
Puree half of each of the whole almonds, bread, peeled cucumbers, and garlic in a blender. Add half of each of the oil and lemon juice, and puree. Transfer to a large bowl. Repeat. Stir in almond milk, salt, white pepper, nutmeg, and cayenne. If a thinner consistency is desired, add a bit more almond milk. Refrigerate at least 1 hour (or up to overnight). Serve cold, drizzled with a bit of extra virgin olive oil, and garnished with the diced cucumber and toasted almonds.
Editor's Note: Look for organic, locally-grown produce, organic almonds, and try making your own almond milk. This recipe was featured in the Souper Girl Episode of Emeril Green.

This recipe appears in: Soups

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