Amp up the chill factor of your summer brunch with these cold soups
Chilled soups for a hot day.
ZUPPA FREDDA (ITALIAN COLD VEGETABLE SOUP)
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.