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Slurp cold soups this summer
Is the scorching sun and blistering heat taking away your appetite? We recommend you to seek comfort in a bowl of cold soup.
By
migrator
migrator
Chennai
Try out these fun recipes
VICHYSSOISE
Ingredients:Â
Potato cubes: 150 gmsÂ
Leek, chopped: 50 gmsÂ
Onion cubes: 10 gmsÂ
Garlic, chopped: 5 gmsÂ
Cream: 5 mlÂ
Butter: 3 gmsÂ
Berry compote (to garnish, optional)Â
Salt: to taste
Method:
- Saute garlic, potato, onion and leek for a few minutes.
- Add water and cook the potato. Add cream and butter.
- Simmer for a few minutes. Let it cool slightly. Blend the mixture using hand blender. Strain the soup, keep aside.
- Serve cold, garnished with leek stripes and berry compote.
WATERMELON GAZPACHO
Ingredients:Â
Watermelon cubes: 200 gms
Tomato cubes: 50 gmsÂ
Onion cubes: 10 gmsÂ
Jalapeno, chopped: 5 gms
Red bell pepper cubes: 10 gms
Cumin powder: 3 gmsÂ
Goat cheese (for garnishing): 5 gmsÂ
Salt: to taste
Method:
- Blend all the mentioned ingredients.Â
- Strain out the mixture, store in refrigerator to serve cold.Â
- While serving, sprinkle goat cheese on top and serve cold.Â
Recipe: Chef Gourab Pattanayak, Chef de Cuisine, Spice Haat, Hyatt Regency Chennai
WASABI AND MANGO SOUP
Ingredients:Â
Fresh mango pulp (if possible alphonso mango pulp): 100 gmsÂ
Wasabi paste: 10 gmsÂ
Cream: 50 mlÂ
Coriander roots: 3 pieces
Cherry tomatoes: 6Â
Salt: to tasteÂ
Sugar: a pinchÂ
Water: 100 mlÂ
Lime Juice: 5 mlÂ
Mint sprigs
Method:Â
- Blend all ingredients till smooth. Adjust consistency by adding water.Â
- Refrigerate for two hours.Â
- Pour the soup in a bowl with an ice cube, garnished with mint sprig. Serve along with homemade mango popsicles or freshly cut mangoes.
Recipe: Achal Aggarwal, Executive Chef, Hilton Chennai
MANGO GAZPACHO
Ingredients:Â
Fresh mangoes: 2 cups 1/4-inchdicedÂ
Orange juice: 2 cupsÂ
Olive oil: 2 tablespoons extravirginÂ
Cucumber, cut into 1/4-inch dice: 1 seedless
Red bell pepper, seeded and cut into 1/4-inch dice: 1 small
Onion, cut into 1/4-inch dice: 1 small
Garlic cloves: 2 medium mincedÂ
Jalapeno pepper: 1 smallÂ
Fresh lime juice: 3 tablespoons
Chopped fresh parsley: 2 tablespoonsÂ
Salt: To taste
Black Pepper: To Taste
Method:
- Process mangoes, orange juice and oil in a blender or food processor until pureed.Â
- Transfer to a medium bowl, along with remaining ingredients.Â
- Season with salt and pepper to taste.Â
- Refrigerate until ready to serve. (Can be made several hours before serving).
Recipe: Chef Sivagami Nathan, Executive Chef at The Residency Towers, Chennai
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