• Paula Brown

Beat the Heat: Fuss-Free Summer Soup Recipes



Enjoying the sweltering heat of summer of 2020? Are you seeking solace in your conservatory or lounge next to a Dyson Cooling Fan, or under an air conditioning unit? Well the predicted thunderstorms and nimbus clouds haven’t calmed things down either. So why not embark on your own cooling indulgence? Here are a trio of entrees you might love.


Fennel Soup



First we start with a Fennel Vichyssoise if served cold or Fennel soup if served hot. Unlike Spain’s Gazpacho, Vichyssoise was created in the US by Frenchman Louis Diat at the Ritz-Carlton in New York in 1917 according to Cook's Info.


What you will need:


25g of butter

1 fennel bulb

4 spring onions (thickly sliced)

150g of diced potatoes

450ml stock (chicken or vegetable)

250 ml of milk

150ml of double cream

Seasoning to taste

Directions:


1. In a saucepan melt butter, fennel and spring onions for 10 minutes (stir occasionally).

2. Add stock and seasoning and simmer for approx.15 minutes until vegetables are tender and remove from heat.

3. Once cool then liquidise in a processor, strain through a sieve, add milk, cream and season to taste and chill before serving.

Andalusian Gazpacho


Ever heard of Gazpacho, a speciality of the southern Spanish province of Andalusia? This makes for the perfect yet refreshing prelude to your lunch or dinner.


What you will need:


2 garlic cloves (chopped)

3 slices of thick bread

375g of chopped tomatoes

1 large cucumber (deseeded and chopped)

1 large red bell pepper (deseeded and chopped)

2 sticks of celery (quartered)

5 tbsp olive oil

4 tbsp white wine vinegar

1 litre water

Salt and pepper to taste

Directions:

1. Bash the garlic and salt in a mortar to a paste, while the bread is soaked in water for approx. 5 seconds.


2. Then squeeze out the moisture. Puree the tomatoes, cucumber, pepper and celery, then add the garlic, bread and oil and blend to a smooth paste.


3. Combine with vinegar, water and season to taste. Transfer to a container and chill for approx. 3 hours.


4. Serve in chilled glasses with a garnish of chopped peppers or tomatoes.


Bloody Mary Soup


Here is one for the dinner party connoisseurs amongst us - Bloody Mary Soup.


What you will need:


1 onion chopped 900ml of vegetable stock

1 tbsp olive oil 4 tsp of Worcestershire sauce

1 red pepper (diced) 2 tsp of caster sugar

2 celery sticks (sliced) 4 tbsp of tomato puree

500g plum tomatoes (chopped) 4 tbsp of vodka and a few drops of Tabasco sauce


Directions:


1. On a hot pan, saute oil and onion for 5 minutes then add pepper, celery and tomatoes and saute for an extra 5 minutes.


2. Add the vegetable stock, caster sugar, Worcestershire sauce, tomato puree, seasoning, and simmer of 15 minutes and remove from the heat.


3. Once cooled, process until smooth (run through a sieve if required) then add vodka and Tabasco sauce to taste before chilling for at least 2 hours.


4. Garnish with olives or basil leaves when serving.


And now from the comfort of a lounger or chaise lounge, please indulge and enjoy!



About Paula Brown


A graduate of creative writing with a passion for writing competitions, literary and animation festivals for the last ten years; as well as an enthusiastic cook - French and Caribbean cuisine, my ultimate goal is to edit cookbooks for Michelin-starred chefs or research location shoots. I would like to retire to France at some point and work as a wedding caterer. 

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