A pretty summer soup. Either make it well in advance to give adequate time to chill, or add a few ice cubes when serving.
2 cucumbers, peeled and diced
1 clove garlic
1 green pepper, diced
750 ml (1 1/4 pints) chicken stock
425 ml (l5 fl oz) thick sour cream
225 ml (8 fl oz) natural yogurt
3 tablespoons white wine vinegar
2 teaspoons salt
pepper to taste
Parsley sprigs diced cucumber and green pepper toasted flaked almonds
1- Place the cucumbers, garlic and green pepper in a food processor or bender with a little of the chicken stock. Puree until smooth, then add the remaining stock.
2- Put the sour cream and yogurt into a howl and stir in a little of the pureed mixture to thin.
3- Stir in the remaining mixture, and add the vinegar, salt and pepper. Chill.
4- Serve garnished with parsley and accompanied by howls of diced cucumber, green pepper and flaked almonds.
BEETROOT & FENNEL SOUP
Chicken consomme gives this soup a good rich flavor, but you can use stock instead. Serve hot or chilled.
50 g (2 oz) batter
250 g (8 oz) fennel, thinly sliced
425 g (15 oz) can chicken consomme
350 g (12 oz) cooked beetroot, chopped salt and pepper to taste
2 tablespoons chopped dill
4 tablespoons thick soar cream
shredded cooked beetroot
1- Melt the butter in a pan. Add the fennel and cook gently until softened.
2-Add the chicken consomme and red wine. Bring to the boil, cover and simmer for 5 minutes. Add the beetroot and cook for 10 minutes.
3-Transfer to a food processor or blender and puree until smooth. Season and stir in the dill.
4- If serving chilled, allow the soup to cool, then chill for several hours. If serving hot, reheat gently.
5- Add a spoonful of sour cream to each serving J and garnish with dill and beetroot.
Last Updated: June 7th, 2011