Posts Tagged ‘summer 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 worth waiting for the sun to work its magic on the tomatoes before making this simple garlicky version of the classic summer soup–served cold.

A few whizzes of the food mixer then the addition of oil and vinegar and it’s done.

Chill it for as long as possible–if you can make it the day before all the better–and serve it with some finely diced peeled cucumber and spring onion (scallions to our north American friends).

Best served on a hot, sunny day.

Best eaten in the shade.

for 6

800gms/4lbs ripe tomatoes–chopped with their juice

a medium size red pepper–chopped coarsely ready to put in the mixer

3 cloves of garlic— crushed with a teaspoon of salt

  • Mix these in a food mixer–but not too smoothly.
  • Transfer to a serving bowl and add:

3 tablespoons olive oil

4 tablespoons cider vinegar–organic if you can get hold of it

salt and pepper to taste

  • Chill for 4 to 5 hours–or overnight.
  • Serve with an ice cube in each bowl (optional)
  • A garnish of cucumber and red/spring onion–diced small–in bowls on the side for people to add as they please.

  • You might chill the empty bowls in the fridge two hours before serving–for perfection!

The level of acidity varies with the tomatoes and the vinegar.

You could start with 3 tablespoons of both oil and vinegar, then add more vinegar if it needs it.

(I did today–an extra tablespoon!)

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