Chilled cucumber apple soup

  • 110g shallots, finely-chopped
  • 1 tbsp grapeseed oil
  • 4 cucumbers, halved, seeded
  • 350ml vegetable stock
  • 140g seedless grapes, halved
  • 1 Granny Smith apple, peeled, cored, diced
  • 5 sprigs mint, roughly chopped
  • 240ml buttermilk
  • Salt and freshly ground black pepper
Over medium heat saute the shallots in the grapeseed oil for about five minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.

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