Chilled Aubergine and Raspberry Soup

Name: Chilled Aubergine and Raspberry Soup
Yield: Serves 6
Ingredients: salt, sea salt and freshly ground black pepper; salt, sea salt and freshly ground black pepper; 1 pint (600 ml) single cream; ice cubes; salt, sea salt and freshly ground black pepper; 1 tablespoon (15 ml spoon) chopped chives, to garnish; a little lemon juice or white wine vinegar; 4 oz (100 g) raspberries, fresh or frozen; 3 aubergines, weighing approx. 8–9 oz (225–250 g) each; a little lemon juice or white wine vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

Fruit is often good in soups and this unusual combination works well. The sweet and sharp raspberries lend themselves well to the rich savoury taste of aubergine. They also give the soup a pretty pink colour.

Ingredients

3 aubergines, weighing approx. 8–9 oz (225–250 g) each
a

Gluten-free
Vegetarian
Soup

Method

Cut the stalks off the aubergines and cut in half lengthways. Make 3 deep slashes in the flesh of each half, sprinkle with lemon juice or vinegar and rub well with salt, rubbing into the slashes too. Leave the aubergines, flesh side down, in a colander for ½-1 hour to drain away any bitter juices. Heat the oven to Gas Mark