Uncooked Blended Soups

Method

Quick delicious soups can be made in a food processor or blender using fresh vegetables such as cucumbers, tomatoes or avocados and creamy textured dairy products.

To make 6 servings you will need 300-600 ml (½-1 pint) fresh vegetable purée, depending on how watery the vegetable is, about 600 ml (1 pint) yogurt and about 300 ml (½ pint) smetana.

Fresh herbs are a must for flavouring uncooked soups. Spiced oil garnish (right) is also a favourite of mine for garnishing chilled soups.

  1. Prepare the vegetable of your choice for the purée and put it in a food processor or electric blender with a generous handful of chopped fresh herbs and a little salt. (If you are using an avocado also add plenty of lemon juice to prevent discoloration.)

  2. Whizz the vegetables and herbs to a purée. Gradually whizz in the yogurt, then the smetana. Pour into a bowl and chill thoroughly. Check the seasoning, then ladle the soup into individual bowls and garnish with fresh herbs or a swirl of the spiced oil.

  3. Spiced oil garnish Toss 1–2 teaspoons cumin seeds in a small pan over a medium heat for 30 seconds. Add 3 tablespoons olive oil and 2 teaspoons paprika, then stir for about 2 minutes without the oil bubbling. Tip out of the pan and set aside to cool.

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