Chilled Vongole Soup with Cappellini
Chilled Vongole Soup with Cappellini

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chilled vongole soup with cappellini. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chilled Vongole Soup with Cappellini is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Chilled Vongole Soup with Cappellini is something that I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Chilled Vongole Soup with Cappellini:
  1. Prepare 60 grams Pasta (cappellini)
  2. Get 2/3 Cucumber
  3. Take 4 tbsp Yogurt (unsweetened)
  4. Prepare 1 clove Garlic
  5. Take 150 grams Live Manila clams
  6. Take 100 ml Tomato juice (store-bought)
  7. Get 1 Extra virgin olive oil
  8. Get 1/2 tsp Salt
  9. Take 1 for garnishing Lemon and green onions
Instructions 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.

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