Cold Summer Soups

Chilled Avo Soup

Serves 4

Ingredients

• 2 Avocados
• 5 cups of green heirloom tomatoes (ensure they are ripe and if you can’t get them don’t worry just use other colours) – diced
• Juice of 1 lime
• 2 cloves of Garlic – finely chopped
• 5 leaves of Tarragon – finely chopped
• ¼ cup of Basil – finely chopped
• ¼ cup of Coriander – finely chopped
• 1 long green chilli – sliced and deseeded

Method

1. Blend the tomatoes in a blender until smooth and pour the mixture into a bowl and reserve half a cup.
2. Add garlic, chilli and herbs to the blender and then add to the tomato mixture.
3. Add the avocado, lime juice and reserved ½ cup of tomato mixture ad blend.
4. Combine all mixture together, mix well and leave to chill in the fridge until cold and serve.

Cool Cucumber Soup

Serves 2 – 3

Ingredients

• 2 large cucumbers – peeled, 1 finely diced
• ½ red onion – diced
• 1 clove of garlic
• 1/3 cup of dill
• ¼ cup parsley
• 10 leaves of tarragon
• 1 and a ½ cups of Greek yogurt
• 3 tablespoons of Lemon juice
• ¼ cup olive oil
• Salt

Method

1. Place all ingredients in a blender except for the onion and ½ cup of cucumber and blend until smooth.
2. Place in the fridge and chill for 4 hours (you can leave for less time or longer)
3. Garnish with onion and cucumber and season to taste.

Fresh Pea Spring Soup

Serves 4

Ingredients

• 500 grams of fresh shelled peas
• 2 cups parsley
• 2 brown onions – diced
• 4 cloves garlic – crushed
• 1 liter of organic natural vegetable stock – heated up
• zest of half a lemon
• 1 tablespoon of lemon juice
• Olive oil
• Salt

Method

1. In a pot over the stove cook the onion and some salt in the olive oil until translucent then add garlic and cook for a further 2 minutes.
2. Add the stock and peas, bring to a simmer and remove from heat.
3. Add in the parsley and stir to combine.
4. Place the soup into a blender and blend until smooth.
5. Add the lemon and olive oil and season too taste.
6. Place in the fridge and serve when completely chilled.

Gazpacho

Serves 6

Ingredients

• 3 kgs of tomatoes – diced
• 1 cucumber – peeled and diced
• 2 capsicums – diced
• 1 jalapeño – sliced
• ¼ cup sherry vinegar
• 1/3 cup olive oil
• Salt and pepper

Method

1. Combine all ingredients in a large bowl and leave in the fridge overnight.
2. Put contents of the bowl into a blender and blend until smooth.
3. Strain into bowls and season to taste.

Borscht (Beetroot Soup)

Serves 6

Ingredients

• 2 cups of fresh beetroot – diced
• 2 cups cabbages – finely sliced
• 2 cups of carrot – diced
• 2 cups of onion – diced
• 1 can diced tomatoes
• 4 cups of organic vegetable stock
• Dill
• Salt and Pepper

Method

1. In a large pot simmer the stock, beetroot, carrot and onion covered for 30 minutes.
2. Add the tomatoes and cabbage and simmer for a further 30 minutes.
3. Stir in desired amount of dill and the salt and pepper.