September 08, 2013

Red Pepper Cold Soup

I’m writing this post sat in the living room of our new house. We’ve been busy packing, sorting and preparing for the move the past few weeks and I’ve found it hard keeping up posting on the blog, but finally I am back. We haven’t moved far away, only in the house next door to where we lived. It still feels like a change which I am embracing fully. Today I’d love to share a cold soup recipe before the weather gets too chilly to appreciate it. While Luke is definitely a warm soup person, I do love cold ones in the summer. This soup is a sort of an adaptation of a gaspacho, though a lot thinner. I made it using my juicer, which made it the quickest soup you can ever make. It could also be drunk like a juice, directly in a glass.

PS: Follow us on Book of Wander, Luke and I have started a ’30 days of awesome’ challenge

Red Pepper Cold Soup – serves 4
• 3 red peppers, seeded
• 600g tomatoes
• 1 large cucumber
• 1 shallot, peeled
• A handful of basil
• ½ lime, peeled
• Salt and pepper
• 1tbsp white wine vinegar
• 2tbsp extra virgin olive oil

1. Put the peppers, tomatoes, cucumber, shallot, basil and lime through a juicer and juice (you might need to do this in batches).
2. Season with salt, pepper, vinegar and olive oil.
3. Best eaten straight away but can be kept covered in the fridge until the next day.

Soupe Froide de Poivrons Rouges – pour 4 personnes
• 3 poivrons rouges, épépinés
• 600g de tomates
• 1 gros concombre
• 1 échalote, pelée
• Une poignée de basilic
• ½ citron vert, pelé
• Sel et poivre
• 1cs de vinaigre de vin blanc
• 2cs d’huile d’olive extra vierge

1. Passer les poivrons, tomates, concombre, échalote, basilic et citron vert dans un extracteur de jus (il sera peut être nécessaire de le faire en plusieurs fois).
2. Assaisonner avec du sel, du poivre, le vinaigre et l’huile d’olive.
3. Manger/boire de suite, ou peut se garder couvert au réfrigérateur jusqu’au lendemain.

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