Blog posts tagged with 'COLD SOUP'

INGREDIENTS (serves 8):
  • Vegetable stock (2 cups/500 ml.);
  • 2 big beets;
  • 4 shallots;
  • Coconut milk (2 cups/500 ml.);
  • Fresh ginger (2 inch/3 sm.);
  • Olive oil 2 tbsp.;
  • Salt, pepper;
  • Lemongrass 2 stems;
  • Garlic 3 cloves;
  • 1 Fresh Chilli Pepper (deseeded);
  • 1 Lime (juice and zest);
  • Plain yogurt (1 cup/250 ml.);
  • Soft Goat Cheese (250 gr./0.5 pounds);
  • Small bunch of fresh coriander;
  1. Wrap the beets in foil and bake in the oven for about an hour (360°F/180°C). Let it cool, peel and cut into cubes;
  2. Cut off the lower bulb of the lemongrass and remove tough, outer leaves. You will not need the upper stems;
  3. Prepare a paste of spices: finely chop the garlic, ginger, chilli and lemongrass. Add the olive oil, zest and juice of the lime and a little water;
  4. Finely chop the shallots and cook until translucent in a thick bottomed saucepan;
  5. Add the paste of spices and cook for another 5 minutes;
  6. Add the beat's cubes and the stock, cover the saucepan and bring to the boil;
  7. Season and put aside for 10 minutes;
  8. Meanwhile prepare the dressing: finely chop the coriander, add the plain yogurt and the goat cheese and beat with a fork until smooth;
  9. Before serving, whisk together the soup with the coconut milk in a blender and add the coriander and goat cheese dressing. Best served chilled!


INGREDIENTS (serves 6):
  • Vegetable stock (1 litre/4.2 cups);
  • Big juicy carrots (700 gr/25 oz.);
  • 1 big onion;
  • 1 tbsp. of olive oil;
  • 1 tsp. of ground coriander;
  • 1 tsp. of paprika;
  • 1 tsp. of curcuma (turmeric);
  • small bunch of fresh coriander;
  • 4 pieces of stale bread;
  • 3 cloves of garlic;
  1. Preheat oven to 180°C(360°F);
  2. Wrap the carrots in foil and place in the oven for 40 min.;
  3. Remove the carrots from the oven, remove the foil and pour over the carrots with cold water, peel and cut into cubes;
  4. Finely chop the onion and cook until translucent in a thick bottomed saucepan;
  5. Add carrots and cook for another 2 minutes;
  6. Add spices and cook for one more minute;
  7. Pour the hot stock and cook for another 20 minutes;
  8. Meanwhile cut the bread into little cubes and finely chop the garlic;
  9. Heat the oil in a frying pan, add the garlic and the bread cubes and cook stirring frequently until bread becomes golden brown;
  10. Let your soup cool, then whisk it in a blender;
  11. Season to taste;
  12. Serve chilled with the garlic croutons!


On a hot summer day, it is so refreshing to treat yourself with a bowl of cool and spicy soup... 
INGREDIENTS (serves for 8):
  •  1 can of ground tomatoes (28 oz.);
  •  2 english cucumbers;
  •  3 red bell peppers;
  •  4 cloves of garlic;
  •  Small bunch of fresh parsley;
  •  Small bunch of fresh basil;
  •  5 anchovy fillets;
  •  2 big loaves of stale rye bread;
  •  Red wine vinegar (2 tbsp);
  •  Worcestershire sauce (1 tsp);
  •  Extra virgin olive oil (1/2 cup);
  •  Tabasco sauce;
  •  A pinch of celery seeds;
  •  White pepper (1 tsp);
  •  Pink pepper (1 tsp);
  •  2 cloves;
  •  2 (750 ml) bottles of unflavored mineral water (i.e. Perrier);
  1. Peel the cucumbers, cut your bell peppers in half lengthwise. Take out the seeds and white membrane. Cut the cucumbers and the bell peppers into tiny pieces. Leave a small portion of the mixture for decoration and put the rest into a deep saucepan;
  2. Put the cloves and peppercorns into a dry heated pan and warm up for 2-3 minutes. Then put them into a mortar, add a pinch of  salt and mash;
  3. Remove the crusts from the bread and sprinkle it with red wine vinegar, leave it for 5 minutes. Cut the anchovies with parsley and garlic. Add the bread, anchovies, ground tomatoes, parsley, garlic, Worcestershire sauce, Tabasco (to taste), celery seeds and spice mixture to the vegetables in the saucepan. Add a bit of mineral water and set aside for 10 minutes;
  4. Blend the mixture in a blender for 3 to 5 minutes while slowly pouring in a thin, steady stream of olive oil. Add the rest of the mineral water and mix with a spoon;
  5. Put the soup in the refrigerator for at least 3 hours;
  6. Pour into serving bowls, garnish with the remaining mixture of vegetables and basil leaves;
INGREDIENTS (serves for 4):
  • 2 pounds of plain yogurt;
  • 4 large legs and claws of cooked crab or 400 gr of canned crab meat;
  • 4 potatoes;
  • 6 eggs;
  • bunch of scallions;
  • 6 medium cucumbers;
  • bunch of radishes;
  • salt and pepper;
  1. Hard-boil eggs, cool them under cold running water and peel;
  2. Peel the potatoes, cut into cubes, put them into saucepan, pour in 3 cups of boiling water and cook until tender;
  3. Remove the potatoes from heat and leave it to cool in the cooking water;
  4. Finely chop the white parst of scallions, remove the yolks from the hard boiled eggs and cut them into pieces, add white parts of scallions and yolks to the potatoes and mush everything together with a masher ;
  5. Finely cut the peeled cucumbers, radishes, egg whites and green parts of scallions. Add everything to the saucepan;
  6. If you are using the cooked crab than remove the meat from the legs and claws and break it into pieces using your fingers. Add to the saucepan;
  7. Add yougurt. Stir your soup with a spoon, cover and put in the fridge for 2-3 hours