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Chilled Vongole Soup with Cappellini
Chilled Vongole Soup with Cappellini

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To sum up, it is easy to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to chilled vongole soup with cappellini recipe. You can cook chilled vongole soup with cappellini using 9 ingredients and 10 steps. Here is how you do that.

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

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