Recipe - White Gazpacho Soup

25 g Butter; about (1oz)
1 lg Onion; chopped
2 lg Cucumbers; peeled and
chopped
1 One half l Vegetable stock; (2 1/2
pints)
3 Sprigs fresh mint; stems
removed (3 to
4)
4 tablespoon Ground almonds
450 ml Single cream; ( Three fourths pint)
Salt
A few small sprigs of fresh
mint; to garnish
; (optional)

Melt 25g (1oz) butter in a large saucepan over a mediumlow heat and fry
the onion for about 5 minutes, until just beginning to brown, stirring
frequently.

Add the cucumbers and cook over a low heat for 23 minutes, stirring
frequently. Do not let them brown. Add more butter, if necessary.

Add the stock, heat until just simmering, then cover and cook for 20
minutes.

Remove from the heat and leave to cool slightly. Stir the mint leaves into
the soup, then puree, in batches, in a blender or food processor until
smooth.

Return the soup to a saucepan and whisk in the ground almonds and cream.
Season with salt and reheat, without boiling.

Serve immediately, or cool and chill before serving garnished with small
sprigs of mint.

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