The concept of cold soup may not immediately appeal, but when done well it can be a delicious way to get lots of fruits and vegetables into one meal. Try one of these recipes, and see if it changes your mind about cold soup!
Green Soup
Ingredients (to serve 2):
- 1 avocado
- 1 zucchini
- 2 cloves of garlic
- 1 cup of yogurt
- 1 chilli
- Salt and pepper
Instructions:
- In a blender or food processor, blitz the avocado with the zucchini, yogurt, garlic, and chili.
- Pour into a bowl, and stir through some salt and pepper.
- Chill in the fridge for at least 3 hours before serving. You can add a few ice cubes to each bowl when you serve it, but be aware that too much ice will dilute the flavor.
Red Pepper and Tomato Soup
Ingredients (to serve 2):
- 1 red pepper
- 2 large tomatoes
- 2 cloves of garlic
- ½ a red onion
- 1 slice of white bread
- 2 tablespoons of olive oil
Instructions:
- Peel the tomatoes.
- In a food processor, blitz the tomatoes, pepper, garlic, and onion together.
- Decant into a bowl, break up the white bread and stir it through the soup.
- Stir through the olive oil, and season with salt and pepper.
- Chill for at least 3 hours, and then serve.
Chickpea Soup
Ingredients (to serve 2):
- ½ cup of cooked chickpeas
- ½ an onion
- 1 cup of water
- 1 teaspoon of cumin seeds
- 2 tablespoons of olive oil
- 1 tablespoon of tahini
- ½ cup of spinach
- Salt and pepper
Instructions:
- Toast the cumin seeds until they are browning, then remove from the heat.
- In a food processor, blitz all of the ingredients together.
- Chill for at least 3 hours, and then serve.
