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Prep
Difficulty
Easy
Time
Estimate
30 mins
Prepare the soup first. Place in a bowl to chill in the freezer. Bring a pot of water to a boil. Blend the almond sauce. Cut the vegetables. Blanch the broccoli and chill. Toss with the dressing. Serve together for a quick, cold dinner.
I love this soup. It may sound bizarre, but it is quite heavenly- spicy, sweet, with an almost mysterious allure that makes you want more and more. While I have made some very minor adaptions over the years, this recipe comes from Gourmet magazine a few years ago. If you have a spicy aversion, start with just a bit of the pepper and add more to taste.
This is more or less a salad with a nutty-thai sauce. Use peanut butter or even sunflower butter instead of the almond butter. It is tasty chilled as a main dish salad with a few extra veggies or serve it hot over rice.
