Chilled Vongole Soup with Cappellini
Chilled Vongole Soup with Cappellini

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chilled vongole soup with cappellini. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chilled Vongole Soup with Cappellini is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Chilled Vongole Soup with Cappellini is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook chilled vongole soup with cappellini using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chilled Vongole Soup with Cappellini:
  1. Make ready 60 grams Pasta (cappellini)
  2. Make ready 2/3 Cucumber
  3. Get 4 tbsp Yogurt (unsweetened)
  4. Make ready 1 clove Garlic
  5. Take 150 grams Live Manila clams
  6. Take 100 ml Tomato juice (store-bought)
  7. Take 1 Extra virgin olive oil
  8. Prepare 1/2 tsp Salt
  9. Take 1 for garnishing Lemon and green onions
Steps to make Chilled Vongole Soup with Cappellini:
  1. Place the well-washed clams and tomato juice in a pot, cover with a lid, and set to the lowest heat possible.
  2. You'll soon hear the 'click clacking' sound of the clams opening.
  3. Once about 70 percent of the clams have opened, place the lid on the pot once more, turn off the heat, and let it sit for 3 minutes.
  4. Transfer the clam soup from Step 3 to a dish, and thoroughly chill in the refrigerator.
  5. Grate the cucumber and garlic.
  6. Place the cucumber and garlic from Step 5 in a bowl with the yogurt, salt, and 1/2 tablespoon extra virgin olive oil, and mix together.
  7. Add salt to boiling water, and boil the cappellini. The boiling time should be about 2 minutes.
  8. Rinse the cappellini under cold water once it's finished boiling, thoroughly cool, then drain off any excess water.
  9. Season the refrigerated clam soup with extra virgin olive oil and salt.
  10. Mix the cappellini from Step 8 with the mixture from Step 6. Once the pasta is fully coated in the sauce, transfer it to a dish, pour the clam soup from Step 9 over the top, and you're done!! You can garnish it with finely chopped green onions or lemon to taste.

So that is going to wrap this up with this exceptional food chilled vongole soup with cappellini recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!