Chilled Cucumber Apple Soup

1. 1

   Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent.

2. 2

   Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency.

3. 3

   Strain through a fine mesh strainer and season, to taste, with salt and pepper.

4. 4

   If the soup is too thick, add more vegetable stock.

No additional tips available.