Chilled Vongole Soup with Cappellini
Chilled Vongole Soup with Cappellini

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chilled vongole soup with cappellini. One of my favorites. For mine, 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 recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Chilled Vongole Soup with Cappellini is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. 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. Prepare 60 grams Pasta (cappellini)
  2. Prepare 2/3 Cucumber
  3. Prepare 4 tbsp Yogurt (unsweetened)
  4. Take 1 clove Garlic
  5. Take 150 grams Live Manila clams
  6. Take 100 ml Tomato juice (store-bought)
  7. Make ready 1 Extra virgin olive oil
  8. Take 1/2 tsp Salt
  9. Prepare 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’s going to wrap this up for this exceptional food chilled vongole soup with cappellini recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!