Posts Tagged ‘cold soup’

Turmericthe brilliant yellow spice, has anti-inflammatory and antioxidant properties–important weapons in the battle to stay on top of diabetes. (Cuminanother spice in this souphas these beneficial properties too.)

It also has a world class, gold medal ability to stain anything that comes into contact with it–so handle with care–or rather with a spoon is the rule!

It helps give this stunning summer soup–suggested almost as an afterthought in the lovely Riverford Farm Cook Book–its luminous colour.


Which apples to use?

I used Fuji last time, which are a favorite apple for me.

Next time I want to try Granny Smith.

You could try a mix too.

for 4

3 large apples–peeled, cored and chopped up

1 medium onion–chopped

25 gms/1 oz butter

1 tsp each turmeric, cumin, coriander, mustard powder (I use English mustard powder. Whizzing some seeds in a grinder is another option–or simply leave it out!)

1/4 tsp cayenne pepper

1/4 tsp cinnamon

1 pint/450ml stock (I use organic vegetable stock cubes)

salt and white pepper

juice of half a lemon

creme fraiche or yoghurt (for garnish)

mint leaves (for garnish)

  • Melt the butter in a pan.
  • Add the onion and sauté gently to soften.
  • Add the apple pieces and the spices and mix in.
  • Add the stock and simmer gently for fifteen minutes.

  • Liquidise to a smooth texture, using a food blender or hand mixer.
  • A ladle and a half per bowl is perfect.
  • Top with a teaspoon of creme fraiche or yoghurt and a leaf of mint for garnish (if you have it).

We asked guests at lunch a couple of days ago to guess what soup they thought it was–it puzzled a few!

Serve it hot in the new apple season to come too!

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It’s a fair bet my Mother first tasted this traditional summer soup from Andalusia in 1953–when my parents took brother Peter and me to the Costa Brava for a two week holiday. Dad worked for British Railways and got a certain amount of concessionary travel in Europe.

There were five hotels at that time in Lloret del Mar (five hundred plus now!).

We stayed in one of them with a pretty courtyard–twenty yards from the beach.

I don’t remember the soup but the egg fried in olive oil I can taste to this day!

Franco’s military police, patrolling the beach in funny hats and holding not-so-funny machine guns, also made an impression. No such thing at on the sands at Woolacombe!

About a kilo collected this morning--a little more than the recipe.

Molly Ellis’ Recipe (slightly adapted!)

Chop the tomatoes roughly–and put them in the food processor.

Chop up half a large, peeled cucumber and half a large,  red pepper–seeded–(she calls them pimentoes) and add them to the processor.

I add a couple of spring onions (scallions)–chopped. (Ma adds a yellow onion–which I’ll try next time).

Mash up 3 cloves of garlic, as she does, with a little salt–and add them to the processor.

Pulse the contents–not too smooth a finish.

Empty this already tasty mix into a bowl and adjust the seasoning with salt and pepper.

Stir in 3 tablespoons of red wine vinegar and two tablespoons of olive oil.

A few drops of Tabasco–as she suggests–a matter of taste.

(At lunch today I added an ice cube to each bowl instead of water.)

Chill for a couple of hours.

We found a ladle each is enough–with a whirl of olive oil to finish?

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