Description This is a great, refreshing soup on a hot day. It is made in minutes. You can also make parsley paste and serve it with the soup, just substitute parsley for mint. Serve with crusty bread or garlic bread. Ingredients 2 large cucumbers, peeled and halved lengthwise ½ (16 ounce) container sour cream 1 … Read more
Description This is similar to a classic gazpacho, but with no tomato and peppers. Ingredients 1 tablespoon olive oil 1 cup leeks, white and light-green parts only, thinly sliced crosswise 2 English cucumbers – peeled, quartered and chopped 8 green grapes ¼ cup slivered blanched almonds 1 tablespoon olive oil ⅓ cup creme fraiche 1 … Read more
Description This is my go-to appetizer for parties or guests in the summer. I prefer to serve the soup in small shot glasses. If you want it to be vegetarian, just omit the shrimp. It’s a mixture between gazpacho and ajoblanco. Ingredients 2 pounds seedless green grapes, halved ½ cup blanched almonds 3 tablespoons sherry … Read more