pine nuts, chopped garlic, sherry vinegar, chopped shallot, 1 cup of the slivered almonds and the coarsely chopped cucumber; blend until smooth. Add the olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Season the soup with salt and refrigerate until chilled, about 1 hour.
Carrot ginger soup 3 Tbsp unsalted butter 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin 2 cups chopped white or yellow onion Salt 1 teaspoon minced ginger 2 cups chicken stock or vegetable stock 2 cups water 3 large strips of zest from an orange Chopped chives, parsley, dill or fennel for garnish
I decided to oven roast some corn and potatoes and try something different by turning them into a decadent soup. The result is a deliciously creamy dish that's great any time of year and ready in a flash!