Cucumbers are the star in this simple chilled soup, which is just as refreshing as its tomato-based cousin.

INGREDIENTS:

• 3 large cucumbers, peeled and cut into 1/2-inch chunks
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• Kosher salt
• 1/3 cup sliced, skin-on almonds
• 3 tablespoons extra-virgin olive oil
• 1 small garlic clove, chopped
• 1/2 small bunch parsley, leaves roughly chopped

1/2 small bunch parsley, leaves roughly chopped

METHOD:

1. Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes.
2. Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes Set aside to cool.
3. Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours.