The sweltering heat of summer is quickly approaching, making it challenging to prepare and consume hot meals. Fortunately, numerous delicious and refreshing cold soup recipes may satisfy your appetite while helping you battle the heat.
Chilled rasam consomme
Ingredients
- Tamarind
- Coriander
- Black pepper
- Cumin
- Guntur dried red chillies
- Garlic
- Curry leaves
- Tomatoes
- Water
- Gingelly oil
Method
- Put the tamarind in around 250 ml of water to soak.
- Heat one teaspoon of oil in a pan. When you can smell the aroma, add coriander seeds, cumin, black peppercorns, and red chilies. The hues shouldn’t shift. Please turn off the heat and allow it to cool.
- Add the curry leaves and garlic cloves to the pan and roast them until the raw aroma disappears (for about 1 minute).
- Grind the tomatoes coarsely in a mixer, then set them aside.
- Take the cooled spices, garlic, and curry leaves in a separate container and coarsely crush them in a mixer. Set aside.
- Add the tomato and spices to a large, heavy-bottomed pot.
- While waiting, firmly press the soaked tamarind to extract the water, then throw away the solids. Fill the container with this water.
- Add some salt and around 2 litres of water. Once it begins to bubble, allow the mixture to come to a boil before taking it off the heat. Set apart for cooling.
- Once it has reached room temperature, decant it into a tall container and place it in the refrigerator, untouched, to allow the flavours to fully meld. You will notice that the spices have separated into layers after a few hours, with the clearest liquid at the top.
- With great care, decant the liquid layer. To make sure the liquid is as clear as possible, strain it. Serve cold.
Mexican Avocado Soup
Ingredients
- large ripe avocado
- cucumber
- spring onions
- a few sprigs of fresh coriander
- organic vegetable stock/stock cube (chilled)
- plain yoghurt
- mild fresh green chilly
- fresh red chilli
- lime
- a handful of micro garlic chives
- Tabasco sauce
Method
- The avocado should be peeled, stoned, and chopped. The cucumber should be peeled and the seeds removed, saving a 3-centimetre piece for later.
- Roughly chop the coriander leaves after trimming and chopping the spring onions.
- Use a blender to puree the avocado, cucumber, spring onions, coriander, stock, yoghurt, and green chilli.
- Add a generous teaspoon of sea salt, black pepper, and a hefty squeeze of lime juice and Tabasco, and then cover and chill in the refrigerator.
- Finely slice the red chilli, peel, deseed, and chop the reserved cucumber slice.
- After the soup has chilled, serve it in small dishes and garnish it with tortilla chips, cucumber chunks, red chilli, and garlic chives.
- If preferred, put a drizzle of avocado oil on top.
Tomato Gazpacho
Ingredients
- Red tomatoes
- Red bell pepper
- Celery
- Cucumber
- Red onion
- Peeled garlic
- Iceberg lettuce
Method
- Roughly chop the tomatoes.
- Remove the seeds, chop, and wash the red bell peppers.
- Peel and chop the onions into small pieces.
- Cut the cucumber into small bits after peeling.
- Crisp lettuce iceberg.
- Add the garlic to the bowl of the mixer along with the remaining ingredients.
- With a mixer, properly combine 7.
- Move into a dish. Add some cold water to the mixture, then season to taste.
- Wait for the soup to get cold.
