Chilled Cucumber Soup with Aloe Vera and Soursop Sorbet

Chilled Cucumber Soup with Aloe Vera and Soursop Sorbet overview

Explore a unique chilled cucumber soup paired with soursop sorbet for a heart-healthy, gluten-free, and vegan dining experience that offers digestive support.

Important details from the source

• Try this easy healthful recipe from our COMO Shambhala cookbook to cool down balmy summer days.
• CHILLED CUCUMBER SOUP WITH ALOE VERA AND SOURSOP SORBET.
• Heart Healthy | Digestive Support | Gluten-Free | Vegan.
• Soursops are highly flavourful, and the velvety texture of this sorbet is amazing.
• Aloe vera in its fresh form after peeling is extremely bitter.
• Give it a go, because the final combination of cooling flavours are well worth the effort that goes into this slightly more complicated recipe.
• To make the poached aloe vera, bring 2 litres (8 cups) salted water to the boil.
• Meanwhile, wash the peeled aloe vera under running water to remove the slimy outer membrane.
• Cut the stems into 3cm/1¼ inch triangular wedges and place in a stainless steel bowl.
• Carefully pour 500ml (2 cups) boiling salted water over the aloe vera and stir well to agitate, then drain.

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