Soups - Hot And Cold

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Soups - Hot And Cold
By. Gwydion

For many people the idea of a cold soup seems almost verging on the bizarre. Soups are meant to be hot... With possibly the exception of Gazpacho, the only cold soup that many people know about.

Yet, around the Mediterranean cold soups are commonplace and even in Britain cold soups were commonly served in the 1910s and 1920s. Indeed, there's nothing as refreshing as a chilled lemon soup or an iced tomato and basil soup, especially on a hot summer's day.

Soup's aren't just meant to be 'winter warmers' served on a chilly day. A cold or chilled soup can be extremely pleasant on a hot summer's day, especially if you're outside in the sunshine. So why not try a chilled soup yourself this summer?

Here a classic hot soup and a chilled soup you may not have heard of or encountered before are presented for your gastronomic delight.

Green Tomato and Chickpea Soup

Ingredients:
400g cooked dried (or canned) chickpeas
4 green tomatoes
2 medium onions, roughly chopped
2 cloves garlic, finely sliced
3cm piece ginger, finely shredded
2 medium hot green chillies, finely chopped
2 tsp cumin seed
handful fresh mint leaves, finely chopped
handful fresh coriander, finely chopped
30g butter
400ml fish or vegetable stock
juice of one lemon
1 egg, beaten
3 tbsp polenta

Method:
Melt the butter in a heavy pan and add the onions. Sautée slowly until soft and golden then add the garlic, ginger, chillies and cumin. Allow the cumin a chance to toast (about 3 minutes) then add the chickpeas and the stock. Season the mixture, bring to the boil and then allow to simmer for twenty minutes. Allow to cool a little and transfer to a blender before blitzing to a rough paste (do not make too smooth). Return to the pan, add the lemon juice, mint and coriander leaves, and bring to a very low simmer.

Meanwhile dip the sliced tomatoes in the egg wash and then the polenta. Fry them gently in olive oil and drain on kitchen paper. Ladle the soup into bowls, add the fried tomatoes on top and serve.

Cucumber and Yoghurt Soup

This is a traditional Algerian cold soup. Delicious on a hot summer day!

Ingredients:
1 large cucumber, grated (with peel on)
600ml yoghurt
2 garlic cloves, crushed
zest of 1 lemon, finely grated
2 tbsp fresh mint, chopped
salt and freshly-ground black pepper to taste
160ml ice water
mint leaves, to garnish

Method:

Place the grated cucumber in a bowl and add the yoghurt, garlic, lemon zest and chopped mint. Season with salt and pepper then cover the bowl and chill in the fridge for 1 hour. Add the ice water, adjust the seasoning and pour into chilled soup bowls.

Serve garnished with mint leaves.

I hope you enjoyed these recipes and that they will tempt you to try your own home-made chilled soup this summer.

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About The Author, Gwydion

Dyfed Lloyd Evans runs and authors most of the recipes for the Celtnet Recipes Collection. Here you can find hundreds more Soup and Broth Recipes (both hot and cold) as well as more Classic and Traditional British Recipes.

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