Soups - Hot And Cold |
|
For many people the idea of a cold soup seems almost verging on the bizarre. Soups are meant to be hot... With possibly the exception of Gazpacho, the only cold soup that many people know about. Yet, around the Mediterranean cold soups are commonplace and even in Britain cold soups were commonly served in the 1910s and 1920s. Indeed, there's nothing as refreshing as a chilled lemon soup or an iced tomato and basil soup, especially on a hot summer's day. Soup's aren't just meant to be 'winter warmers' served on a chilly day. A cold or chilled soup can be extremely pleasant on a hot summer's day, especially if you're outside in the sunshine. So why not try a chilled soup yourself this summer? Here a classic hot soup and a chilled soup you may not have heard of or encountered before are presented for your gastronomic delight. Green Tomato and Chickpea Soup Ingredients: 400g cooked dried (or canned) chickpeas 4 green tomatoes 2 medium onions, roughly chopped 2 cloves garlic, finely sliced 3cm piece ginger, finely shredded 2 medium hot green chillies, finely chopped 2 tsp cumin seed handful fresh mint leaves, finely chopped handful fresh coriander, finely chopped 30g butter 400ml fish or vegetable stock juice of one lemon 1 egg, beaten 3 tbsp polenta Method: Melt the butter in a heavy pan and add the onions. Sautée slowly until soft and golden then add the garlic, ginger, chillies and cumin. Allow the cumin a chance to toast (about 3 minutes) then add the chickpeas and the stock. Season the mixture, bring to the boil and then allow to simmer for twenty minutes. Allow to cool a little and transfer to a blender before blitzing to a rough paste (do not make too smooth). Return to the pan, add the lemon juice, mint and coriander leaves, and bring to a very low simmer. Meanwhile dip the sliced tomatoes in the egg wash and then the polenta. Fry them gently in olive oil and drain on kitchen paper. Ladle the soup into bowls, add the fried tomatoes on top and serve. Cucumber and Yoghurt Soup This is a traditional Algerian cold soup. Delicious on a hot summer day! Ingredients: 1 large cucumber, grated (with peel on) 600ml yoghurt 2 garlic cloves, crushed zest of 1 lemon, finely grated 2 tbsp fresh mint, chopped salt and freshly-ground black pepper to taste 160ml ice water mint leaves, to garnish Method: Place the grated cucumber in a bowl and add the yoghurt, garlic, lemon zest and chopped mint. Season with salt and pepper then cover the bowl and chill in the fridge for 1 hour. Add the ice water, adjust the seasoning and pour into chilled soup bowls. Serve garnished with mint leaves. I hope you enjoyed these recipes and that they will tempt you to try your own home-made chilled soup this summer.
|
|||||||||||||||||
|
|
|||||||||||||||||
|
|||||||||||||||||
|
 |
|
|
FoodEditorials Cooking Guide offers insightful Cooking Tips & Recipes for aspiring chefs who would like to try new Barbeque Recipes, Chicken Recipes, Seafood Recipes & Meat Recipes for main courses; or Salad Recipes and Soup Recipes for appetisers. Also, learn more on the best Cooking Appliances to cook delicious meals and how Herbs & Spices can liven up Festive Recipes.
© 2025 Streetdirectory & Foodeditorials