Amp up the chill fac­tor of your summer brunch with these cold soups

Friday - - Editor’s Letter -

Chilled soups for a hot day.


Prep time 30 mins Serves 4

3 gar­lic cloves 800g yo­gurt 150ml cream Juice of 1 lemon 200g sliced white bread, cubed 2 1/2 tbsp but­ter 1 red pep­per, cut into thin strips 1 large red chilli pep­per, finely chopped 4 stalks cel­ery, sliced 1/2 cu­cum­ber, peeled and sliced 1/2 bunch chives, chopped 1 tbsp fresh chopped pars­ley 1 tbsp fresh chopped basil 4 tbsp olive oil

Mince the gar­lic and mix into the yo­gurt. Mix in the cream and lemon juice. Sea­son with salt and pep­per. Saute cubed bread in a pan with melted but­ter un­til golden brown. Re­move from the pan and al­low to drain on pa­per tow­els. Fill bowls with the yo­gurt soup and gar­nish with the pep­pers, cel­ery and cu­cum­ber. Sprin­kle with the chopped herbs. Driz­zle with a lit­tle olive oil and serve with the crou­tons.


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