- 1 English cucumber, peeled, halved and cut into thick slices
- 1 tbsp. olive oil
- 3 green onions, sliced diagonally
- 2 granny smith apples, peeled, quartered, cored, and roughly chopped
- 1 tbsp. lime juice plus 1 tsp. lime zest
- 2 cups vegetable stock
- 2 cups yogurt ( you can use soy, almond or any other yogurt alternative you enjoy)
- coarse salt & ground pepper
- 2 tsp. chopped fresh mint, plus more for garnish
- Heat oil in a saucepan over medium heat. Add onions and cook for one minute, or until tender. Add in the cucumber and apples and for a further two minutes, stirring often. Add the lime juice and zest and the stock and salt & pepper. Bring to a simmer. Reduce to gentle simmer for 8-10 minutes.
- Transfer soup to a processor and blend into smooth. Add in the mint and puree. Pour through a fine sieve and into a large bowl and stir in the yogurt. Refrigerate for a couple of hours or until chilled.
- Serves 4.
This recipe comes to us courtesy of Chef Johnathan Sundstrom, James Beard Foundation Award winner and chef-owner of Lark in Seattle, Washington. If razor or Manila clams are unavailable, use whatever clams are plentiful in your area, such as littleneck clams. Add delicious decadence with a drizzle of black truffle oil or shavings of fresh Oregon truffles, which give the dish a luxurious feel without costing a fortune, as Oregon truffles are available for about 1/10th of the price of their European counterparts…