FOOD – Spotted on Pinterest, these recipes for cold soups promise to put you mouth water.
1/ bell Pepper, basil and celebrated. In a frying pan, cook two zucchini previously washed and cut into pieces with a drizzle of olive oil for a few minutes. Add 30cl of vegetable broth and let come back to simmer for a quarter of an hour. Then mix the zucchini and the lemon juice, half a green pepper, washed and cut into pieces (keep a few for the dressing).
Slice two spring onions and a dozen of basil leaves. In order to obtain a smooth consistency, add water if needed. Season to your liking (salt, pepper, a little bit of Espelette pepper), and mix again. For the dressing, place it on the soup a few pieces of feta cheese, peppers and onions and pour a drizzle of olive oil.
2/ Carrot, celebrated, and pumpkin seeds. Place 700 grams of carrots , peeled and cut in sections with a water bottom in the basket of a pressure cooker and let it cook ten minutes from the whistle. Keep then a part of the cooking water and mix it with the carrots. Add a teaspoon of cumin, salt and pepper and mix. Let cool, then just before serving, sprinkle the soup of 200 grams of feta crumbled, and a handful of pumpkin seeds.
3/ Avocado and cucumber. Start by peel two small cucumbers Noa, and a very ripe avocado before cutting into cubes. Peel a small clove of garlic and remove the germ. Then squeeze the juice of half a lemon and wash five mint leaves. Mix all ingredients and pour in a little water if necessary. Serve very fresh.
4/ Radish rose and goat. In a blender, put a bunch of radishes farms and expenses that you will have washed and cut in half, 150 grams of fresh goat cheese, half a clove of garlic and two tablespoons of milk of cow (or white cheese). Mix and then add if need four spoons to soup of milk to get the consistency you want. Let cool and then serve with thin slices of radish and a little pepper is deposited on the cold soup.
5/ Watermelon, tomatoes and basil. Cut up half a watermelon of medium size, five tomatoes and half a small cucumber before putting them in a blender with a half bunch of basil, and six tablespoons of olive oil. Mix until you get the desired consistency and season to taste with salt, pepper and Espelette pepper. Let cool and then pour a drizzle of olive oil on the soup before serving.
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