After all the comforting Christmas food, I’m always craving for refreshing recipes which makes you feel light but still have that little thing making them taste wintery! Right now I’m loving this cucumber ginger soup, A LOT. I’ve used this recipe so so many times, and it was originally inspired by amazing Yotam Ottolenghi. I’ve modified his recipe a little, but it still has that lovely combination of fresh cucumber and ginger, soft cauliflower and crunchy toasted almond flakes. You don’t want to miss this recipe!
Fresh Cucumber Ginger Soup
3 cm piece of ginger sliced thinly
4 sprigs of mint
2 tsp salt
3 large cucumbers
5 cm piece of ginger grated
1 garlic clove
400 g natural Turkish-style yoghurt
2 tbsp lemon juice
1 tsp salt
Toasted almond flakes:
4 tbsp of olive oil
100 g almond flakes
2 tsp dried mint
(black pepper and olive oil for garnish)
Start with the cauliflower side. Broke the cauliflower up into small (about 2 cm) florets. Pour about 8 dl (800 ml) of water into a saucepan and add fresh mint, sliced ginger and salt. Bring to boil and add cauliflower florets. Cook them 3-4 minutes until the cauliflower has soften a little but isn’t too soft. Drain and set aside. (You can discard the mint and ginger slices.)
Make the soup. Peel the cucumbers. Deseed them with the help of a spoon and chop roughly. Place them in a blender with grated ginger, garlic clove, yoghurt, lemon juice and salt. Blend until smooth, add salt if needed! Chill in the fridge until the toasted almond flakes are ready.
Heat the oil in a saucepan or frying pan on a medium heat and add almond flakes. Cook for about 5 minutes, stirring often, until the almonds are beautiful light golden/brown. Take the pan of the stove and stir in the dried mint. Set aside to cool.
Divide the cauliflower florets between 4 bowls and pour over the soup. Spoon some toasted almonds on top, drizzle with olive oil and add a pinch of black pepper. Serve right away!