When the weather’s hot, you want to spend the minimum amount of time slaving over a hot stove. Chris has two chilled summer soups which take moments to put together, leaving you with more time to enjoy the sunshine.
Lazy hazy Summer days call for easy tasty food with the minimum of fuss and time in the kitchen; I want to be sprawled on a rug in the shade of the apple tree not slaving over a hot hob while the family plays! These two chilled summer soups take moments to put together, are full of taste but light on the tummy and make for a delicious family lunch or an elegant starter with friends on a balmy evening under the stars!
Nothing marries together better in the food world than tomato and basil, they were made for each other. Make this soup when fresh British tomatoes are in abundance and taste summer in a bowl!
Tomato and Basil Soup
500g fresh tomatoes, quartered
1 small red onion, skinned and chopped
2 tbsp tomato puree
1 tbsp sun-dried tomato paste
600ml good vegetable stock
a good handful of fresh basil, chopped
3 slices wholemeal bread, crusts removed
salt and pepper to taste
Put the chopped basil into an ice-cube tray and top up with water, freeze
Place the tomatoes, onion, tomato puree and tomato paste into a food processor and whizz until smooth then push through a sieve into a saucepan to remove the pips
Add the stock to the pan and heat through gently, season to taste with salt and pepper
Allow to cool and then chill for at least two hours
Serve topped with a basil ice-cube and maybe some mozzarella toasts
Chilled Almond Soup
My next offering takes no more than ten minutes from start to finish and you can be walking out of the door with a flask of soup, a loaf of bread and a picnic blanket before you can shout ‘Quick, the sun’s out!’
Almonds make a delicious summer soup, are packed full of goodness and, when you cheat with ready-made almond milk like I do, are fabulous veggie fast food.
4 cups almond milk
2-3 slices wholemeal bread, crusts removed
1tsp white pepper
1 tsp coarse sea salt
2 cloves garlic, peeled
1 tbsp chilli oil (or to taste)
½ tsp cider vinegar
lime and extra virgin olive oil to serve
Grind the garlic to a paste with the sea salt in a pestle and mortar
Add all the ingredients to a food processor and blend until smooth adding the bread a torn up slice at a time until you get a smooth creamy soup.
Chill if you have time, if not, pop an ice-cube in, pour it into your flask and off you go!
Serve with a generous drizzle of extra virgin olive oil and a lime wedge. I love the way the olive oil kisses the soup, the chilli oil gives it a kick and the lime adds a little zing!
The possibilities for chilled summer soups are endless, beetroot and cumin, melon and mint, pea and chervil, carrot and caraway … what is your favourite?
For more seasonal soup recipes visit Great British Chefs collection.
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