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Chilled Aubergine and Raspberry Soup
- Serves
6
- Difficulty
Easy
Published 1984
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 8–9 oz 225–250 g a
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.
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