Chilled soup for the summer months. These two delectable chilled soups work just as well on their own as they do together and they’re easy peasy to prepare. Use them as a summer starter or side dish or simply tuck into a bowl for lunch. However you decide to enjoy them, these chilled soups are the perfect light and easy anytime summer meal.
Chilled Beetroot Soup
Serves 4
Ingredients:
- 350g sour cream (or plain yoghurt if you prefer)
- 1 small red onion
- 150g parboiled beetroot
- 50ml lemon juice
- 15ml olive oil
- 1 tsp allspice
- Salt and pepper to taste
- 5 ice cubes, crushed
Instructions:
- Heat the olive oil in a pan and sauté the onions until soft.
- Remove from heat and allow to cool slightly.
- In a blender or food processor, blend the sour cream, lemon juice, onion, allspice and beetroot together to make a pureé.
- Add ice and blend again.
- Season to your liking.
- Chill for 1 hour in the fridge.
- Serve your chilled soup with a large dollop of sour cream or yoghurt.
Chilled Cucumber Mint Soup
Serves 4
Ingredients:
- 1-2 large English cucumbers, peeled and cut into thirds
- 1 large granny smith apple , peeled and cored
- 240g Greek yogurt
- 30ml lemon juice
- 2 garlic cloves, finely chopped
- 2-3 spring onions, thinly sliced
- 2 tsp dried dill
- 2 Tbsp finely chopped mint
- Salt and pepper to taste
- 5 ice cubes, crushed
- Mint sprigs to garnish
- +/- 10 ml good quality olive oil to garnish
Instructions:
- In a blender or food processor combine all of the ingredients together and blend to make a pureé.
- Add ice and blend again.
- Season to your liking.
- Chill for 1 hour in the fridge.
- Garnish the chilled soup with a mint sprig and a drizzle of olive oil and serve.
