COLD COURGETTE SOUP WITH DICED RED PEP­PER AND OLIVE OIL

Friday - - Food -

Prep time 15 mins Cook­ing time 25 mins Chilling time overnight Serves 4

FOR THE SOUP 2 tbsp olive oil, plus ex­tra to serve 1 small onion, finely chopped 1 gar­lic clove, minced 4 medium courgette, diced 800 ml veg­etable stock ½ cup plain yo­gurt 1 small hand­ful mint leaves, finely chopped

TO SERVE 1 red pep­per, cored, seeded and finely diced Small mint sprigs

For the soup, heat olive oil in a saucepan set over a medium heat. Add onion, gar­lic, and a pinch of salt, sweat­ing un­til soft­ened, about 5-6 min­utes. Stir in the courgette and stock, and bring to the boil. Once boil­ing, re­duce to a sim­mer un­til the courgette is very soft, about 10-15 min­utes. Purée the soup un­til smooth with an im­mer­sion blender, or in a food pro­ces­sor, work­ing in batches, if nec­es­sary. Sea­son to taste with salt and pep­per. Pour into a bowl, cover, and chill overnight. The next day, stir yo­gurt and chopped mint into the chilled soup. Ad­just sea­son­ing to taste as needed. To serve, la­dle the soup into chilled glasses. Top with diced red pep­per, mint sprigs, and a driz­zle of olive oil be­fore serv­ing.

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