Cool and refreshing summer soups
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.