COLD soups are perfect for hot summer nights.
You can serve them as the main dish, and they are elegant and delicious as a starter for a dinner party.
They are quick and easy to make.
A blender or even a hand-held immersion blender is a good helper, and you'll have cold soup in minutes.
For a delicious party treat, or at a barbecue with friends or family, chill a tray of shot or other small glasses.
Pour your soup into the glasses and serve to guests to sip or shoot for a refreshing summer appetiser.
CHILLED CUCUMBER, APPLE AND CORIANDER SOUP
- 1 cucumber
- 5 granny smith apples
- 4 spring onions
- Juice of 1 lime
- 5 tbs extra virgin olive oil
- 8 sprigs of fresh coriander
- 2 sprigs of dill
- Salt and freshly ground black pepper
- 4 tbs sour cream
- For garnish, 1 cucumber, peeled and sliced into 4 long, thick batons
PEEL and quarter the apples. Remove the stems, cores and seeds.
Peel the cucumbers and slice them thickly.
Liquefy all the ingredients except the sour cream in a blender.
Season with salt and pepper to taste.
Refrigerate the soup for at least an hour.
Garnish each serving with a spoonful of sour cream and serve with a cucumber baton.
CANTALOUPE SOUP WITH LIME AND BASIL
This soup can keep up to three days in the fridge. Be sure to shake, whisk or blend well before serving because it will separate as it sits.
Combine 3 cups of cubed melon, a quarter cup of plain yoghurt, a generous pinch ground ginger, zest of a lime, juice of half a lime, 1 teaspoon of honey, 2-3 mint leaves, 2-3 basil leaves, and a pinch of salt in a blender, and puree until smooth.
Adjust consistency with 2-3 tablespoons of water, if needed.
Serve chilled. This makes enough for 4 small serves.
YELLOW TOMATO SOUP
Start with 2 punnets of cherry yellow tomatoes and halve each tomato.
Toss in a bowl with 2 tablespoons of sugar and 3 tablespoons of rice vinegar. Cover and marinate for 1-3 hours in the refrigerator.
Puree in a blender and pass through a fine sieve.
Season well with salt and pepper.
Serve chilled with your choice of garnish, such as finely chopped coriander or snipped spring onion.
This recipe makes enough for 4 small serves.