Saturday, August 18, 2018

Cold Almond Soup for #SoupSaturdaySwappers

I didn't think I was going to make it this time round but...
Here I am!
It's time for our monthly Soup Saturday Swappers and Sneha of Sneha's Recipes is our hostess this month, and she suggested as a theme using Almonds in a soup.
I tried playing with almonds and let me just say it weren't purty.  I made up one soup that tasted yucky and another was a massive fail.
And then I got some Almond milk at Farmshare this week, and got one of those "I wonder how I can use this in a soup", then I remembered I'd bought some coconut milk awhile back, I'd earmarked it for a cake, but then I thought of using Google to search out recipes.  I found this site and used them as an inspiration.
Cold Almond Soup

Boy am I glad I did.
Although I did play around with the recipe. Since I roasted over 20 lbs. of Hatch Chiles yesterday to freeze and use, but kept some of the mild ones out to make some Chile Relleno's.  I wanted to use one in the recipe. 
I grabbed the Almond Milk out of the fridge, peeled and chunked up an avocado, then put the seeded and peeled chile into a beaker with the avocado and 1 cup of almond milk, whizzed them together with my immersion blender and then added 1 cup of coconut milk and blended it some more.  I then tasted it and decided to add some dried mint I had on hand along with a 1/4 tsp. of Himalayan salt.  Tasted it again and decided it was missing something.  So I went to my old standby, my creme fraiche and stirred 1/4 cup in and tasted it again, and promptly drank it.   Then remembered I should have been taking pictures, so I hurried up and poured some into a bowl, draped it with some more creme fraiche and there you have it, my offering to the Soup Saturday Swappers. 
Cold Almond Soup
 And then I played with the soup. Hey, if I can't play with my food, I don't want to play.
Cold Almond Soup
Cold Almond Soup

I have to say this soup is a touch different and does taste best well chilled.   There is a slight bite from the Hatch Chile and a nice creamy note from the crème fraiche.

Yield: 2-4 servings

Cold Almond Soup
Cold Almond Soup

prep time: 5 minscook time: total time: 5 mins
I think this would be a fun first course to a meal. Or a simple sipping soup for a healthy lunch.


 1 haas avocado, ripe yet firm 
 1 cup unsweetened almond milk
1 cup light coconut milk
1 Hatch Chile, roasted, peeled and seeded
1/4 cup crème fraiche
1 tablespoon lemon juice
1 tsp. Crumbled dried mint
1/4 tsp. Himalayan salt


Peel and seed a roasted Hatch Chile, place in the bottom of a beaker that you can use an immersion blender in - or place into a food processor.
Add one ripe avocado, peeled and chunked, the almond milk and the coconut milk. Process then add the crème fraiche, lemon juice, salt and mint. 
Chill thoroughly and serve with a dollop of the crème fraiche. 
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Sounds wonderful, Sid, glad you decided to join us this month.

  2. Good thing you had your camera ready! Very pretty soup!

    1. It was the most gorgeous shade of green and the creme fraiche wasn't bad either.

  3. This looks wonderful and a great use for the Hatch chilies right now!

    1. It was a lovely surprise in the soup. And I have over 20 lbs. of processed Hatch Chiles in the freezer right now to play with.

  4. I have never used almond milk but sounds like the perfect direction for this soup.

    1. I've never used it either but it felt like a natural use and since it's so hot outside, never hurts to have another cold soup recipe in the arsenal.


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