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Beat the heat with cold soups
April 23, 2018 | 6:53 PM
by Oneza Tabish
Cold cucumber soup is a healthy soup that is made from refreshing cucumber.
 
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When you hear the word soup you immediately connect to a hot bowl of soup. But in this warm climate one prefers something cold to cool down and there is no better way than a cold, healthy soup.

COLD CUCUMBER SOUP

A cold healthy soup that is made from refreshing cucumber. The yoghurt and cream lend it a thick texture making it a perfect, summery soup.

Ingredients



3 cups finely chopped cucumber

1/2 cup milk

1/4 cup Greek yoghurt

Salt to taste

A few mint leaves

Freshly ground black pepper to taste

Preparation

Combine the cucumber and 11/2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till the cucumber turns soft. Keep aside to cool completely. Blend the cucumber, milk, Greek yoghurt and salt in a mixie till smooth. Add the cucumber-milk mixture to a saucepan and gently heat for about 5 mins. Cool slightly and refrigerate for atleast 30 minutes before serving. Serve chilled, garnished with mint leaves and black pepper powder.

This cold almond soup known as ajoblanco originated in Spain.


AJOBLANCO (WHITE GAZPACHO)


This cold almond soup known as ajoblanco originated in Spain. It is a fusion of ingredients tracing Spain’s history. This soup is testimony that the simplest of foods are the most comforting and taste best.

Ingredients

1 cup blanched almonds

2 cloves garlic, peeled

1 teaspoon salt

3 cups water

2 cups stale bread, soaked in water until soft

1/2 cup extra-virgin olive oil, plus more for drizzling

1 tablespoon vinegar

Seedless grapes (red or green), cut in half

Preparation

Combine almonds and garlic in a small sauce pan covered with water and bring to a boil. Drain the water and reserve the almonds and garlic. Add cold water to cover almonds and garlic, bring to a boil again. Drain water and reserve the almonds and garlic. Place almond, garlic, salt and about 1 cup of the water in a blender, and blend until smooth. Squeeze bread cubes to remove excess water and add the bread. While the blender is running slowly add the olive oil to it to emulsify with the other ingredients, add the vinegar and the rest of the water. Place a fine sieve over a large bowl; strain the mixture to remove as much liquid as possible. Discard the solids and pour the soup into a bowl and chill for at least 30 minutes. To serve pour into a shallow serving bowl and garnish with grapes.

Vichyssoise, a chilled creamy potato and leek soup.


VICHYSSOISE (CREAMY CHILLED POTATO AND LEEK SOUP)


Vichyssoise, a chilled creamy potato and leek soup, was created by a chef at the Ritz-Carlton in New York in the summer of 1917, to help keep guests cool. Considered to be French, this potato and leek soup remains a true classic having a simple yet wonderful flavour.

Ingredients

2 tablespoons butter, unsalted

4 medium leeks, thinly sliced (white part to be used)

1/2 cup potatoes, peeled and cut into 1-inch cubes

4 cups chicken broth

1 cup heavy cream

Salt and pepper, to taste

1 tablespoon of finely chopped parsley, for garnish

Preparation

Melt butter on low heat in a large pot. When melted, add the leeks and gently sauté until they are soft (about 5 minutes). Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer. Simmer until potatoes are soft. Remove from heat and allow to cool. Add the mixture to a food processor or blender and puree until smooth. Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. Season with salt and pepper. Let the soup cool completely before refrigeration. Serve chilled and just before serving, sprinkle parsley over the top.

Chilled roasted red pepper soup


CHILLED ROASTED RED PEPPER SOUP


A creamy chilled roasted red pepper soup for summer. This soup can double as a light appetiser meal or can accompany a light lunch. A must have to beat the heat this summer.

Ingredients

4 red bell peppers, seeded and quartered

3 large tomatoes

2 onions, peeled and quartered

6 cloves garlic, peeled

4 tablespoons extra virgin olive oil

3 teaspoons of salt

1 tablespoon dried mixed herbs

Pinch of red chilli powder

2-1/2 cups water

1 tablespoon vinegar

Fresh rosemary sprigs for garnish

Preparation

Preheat the oven to 205°C. Place the bell peppers, tomatoes, onions and garlic on a greased baking sheet lined with aluminium foil and toss with the olive oil and 2-1/2 teaspoons of the salt. Roast for about 40 minutes. Transfer the vegetables and all the juices to a food processor. Add the mixed dried herbs, chilli powder and remaining 1/2 teaspoon salt and purée until almost smooth. Transfer the mixture to a bowl; add the water and vinegar. Chill in the refrigerator until cold. The soup will thicken when chilled. Serve cold, garnished with fresh rosemary.

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