Cool and re­fresh­ing sum­mer soups

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Smooth and flavour­some, these silky soups make a re­fresh­ing ad­di­tion to a sum­mer meal

Rasp­berry soup Serves 4

700g fresh rasp­ber­ries, re­serv­ing a few for dec­o­ra­tion juice of 4 or­anges and zest of 2 or­anges 300ml white wine 3 tbsp caster su­gar ic­ing su­gar, to dust

Pour the or­ange juice into a food pro­ces­sor and add the zest and rasp­ber­ries. Blend un­til smooth. Add the wine and caster su­gar and blend again to com­bine. Leave to chill in a sealed con­tainer for 2 hrs. Di­vide the soup be­tween four serv­ing bowls, dec­o­rate with the re­served rasp­ber­ries and dust with ic­ing su­gar.

Cool cu­cum­ber soup Serves 4

4 cucumbers, roughly chopped, re­serv­ing a rib­bon to gar­nish ½ gar­lic clove, peeled and roughly chopped 3 tbsp chopped fresh dill, plus ex­tra to gar­nish zest and juice of 1 lemon 100ml crème fraîche 1 tsp honey 100ml olive oil 100ml veg­etable stock sea salt and black pep­per

In a food pro­ces­sor, place the cu­cum­ber pieces, gar­lic, dill, lemon zest and juice, crème fraîche, honey and oil. Sea­son with salt and pep­per, then blend un­til smooth. Grad­u­ally pour in the veg­etable stock, then trans­fer to a jug. Cover with cling film and leave to chill for 4 hrs. Stir thor­oughly, then serve gar­nished with the ex­tra dill, black pep­per and cu­cum­ber rib­bon.

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