Almond-White Bean Cold Soup with Minted Yogurt Toasts

Almond-White Bean Cold Soup with Minted Yogurt Toasts
AI

Ingredients

  • 400 g canned cannellini (white) beans, drained and rinsed
  • 35 g blanched almonds or 30 g almond meal
  • 1 small slice stale bread (about 25 g) or 1 tbsp breadcrumbs
  • 1 small clove garlic (or 1/2 if strong)
  • 8–10 green grapes (or 1 small crisp apple, chopped)
  • 2 tbsp Greek yogurt (for soup swirl) + 2 tbsp extra for toasts
  • 1 tbsp sherry vinegar or white wine vinegar
  • Fresh mint leaves (handful) — for soup and toasted garnish
  • olive oil, salt, pepper

Steps

  1. Chill everything you’ll use (bowl, yogurt) briefly if possible — cold soup tastes best.
  2. In a tall container for the immersion blender (or a food processor), combine the drained cannellini beans, blanched almonds (or almond meal), stale bread, garlic, half the grapes (or apple), 1 tbsp Greek yogurt, vinegar and 1–2 tbsp olive oil.
  3. Add 120–180 ml cold water (start with 120 ml; add more for a looser texture). Season with salt and pepper.
  4. Blend with the immersion blender until silky and smooth. Taste and adjust salt, acid (more vinegar), or water for consistency. Chill in the fridge or an ice-bath for 5–10 minutes if you have time.
  5. Make the minted yogurt toasts: toast 2 small slices of bread (pan or toaster). Mix the extra 2 tbsp Greek yogurt with finely chopped mint, a tiny pinch of salt and a drizzle of olive oil. Spread on toasted bread and set aside.
  6. Serve the cold soup in shallow bowls or wide cups. Swirl 1 tsp Greek yogurt on top, scatter remaining halved grapes, a few torn mint leaves, a drizzle of olive oil and cracked black pepper.
  7. Place a minted yogurt toast on the side or break into strips to dip. Enjoy immediately — or tuck in a sealed container for a chilled hostel lunch.