Cold Summer Soups

Posted by Health Boutique on

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.

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