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Anyone Have An Easy Summer Veg Soup Recipe (Not Inc Celery Or Zucchini)
10 Answers
Loads online but most have american measures wondered if anyone had a traditional one.
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this one is dead easy....Gordon Ramsay....
INGREDIENTS
For the gazpacho
1 cucumber, peeled and chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1kg ripe plum tomatoes, cored and chopped
2 garlic cloves, peeled and crushed
2 spring onions, trimmed and finely chopped
75g stale crusty white bread, chopped
2–2½ tbsp sherry vinegar, or to taste
For the toasts (optional)
8 thin slices of country-style white bread
Olive oil, for brushing
METHOD
Serves 4
Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.
Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve.
Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.
To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.
INGREDIENTS
For the gazpacho
1 cucumber, peeled and chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1kg ripe plum tomatoes, cored and chopped
2 garlic cloves, peeled and crushed
2 spring onions, trimmed and finely chopped
75g stale crusty white bread, chopped
2–2½ tbsp sherry vinegar, or to taste
For the toasts (optional)
8 thin slices of country-style white bread
Olive oil, for brushing
METHOD
Serves 4
Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.
Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve.
Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.
To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.
then it has to be Raymond Blanc's Watercress - delish and easy
Ingredients Required
20g Unsalted butter
1/4 Onion, peeled and diced
400g 2 large bunches of Watercress (stalks removed) (*1)
50g Spinach, washed and picked (small handful)
375ml Boiling water
4 pinches Sea salt
1 pinch Freshly ground black pepper
375g Ice
To serve (optional)
4 tbsp Crème fraîche or Greek yoghurt
Cooking Method
Planning ahead
This soup can be prepared well in advance.
To make the soup
Melt the butter in a large saucepan over a low heat, add the onion and sweat gently for 3–5 minutes until softened and translucent. Turn up the heat, add the watercress and spinach and wilt for 2 minutes.
Add the boiling water, season with the salt and pepper, and boil for 2 minutes only.
Remove from the heat and immediately add the ice to stop the cooking process. Purée the soup in a blender until very smooth.
To serve
Reheat if necessary, then taste and correct the seasoning. Serve immediately, in a warmed tureen or individual bowls topped with a spoonful of crème fraîche or Greek yoghurt.
Ingredients Required
20g Unsalted butter
1/4 Onion, peeled and diced
400g 2 large bunches of Watercress (stalks removed) (*1)
50g Spinach, washed and picked (small handful)
375ml Boiling water
4 pinches Sea salt
1 pinch Freshly ground black pepper
375g Ice
To serve (optional)
4 tbsp Crème fraîche or Greek yoghurt
Cooking Method
Planning ahead
This soup can be prepared well in advance.
To make the soup
Melt the butter in a large saucepan over a low heat, add the onion and sweat gently for 3–5 minutes until softened and translucent. Turn up the heat, add the watercress and spinach and wilt for 2 minutes.
Add the boiling water, season with the salt and pepper, and boil for 2 minutes only.
Remove from the heat and immediately add the ice to stop the cooking process. Purée the soup in a blender until very smooth.
To serve
Reheat if necessary, then taste and correct the seasoning. Serve immediately, in a warmed tureen or individual bowls topped with a spoonful of crème fraîche or Greek yoghurt.
Look up the Delia recipe for roasted tomato soup.......it is wonderful! Though tomato is really a fruit.
Also her roasted pumpkin soup. Roasting the veg/fruit really intensifies the flavours, and you can adapt them to your tastes.
With a surplus of parsley last night, I prepared a roasted garlic soup with parsley..........veggie stock, double cream, onions.......liquidised with a few drops of truffle oil on top.....wow! (But you must like garlic!!!)
Also her roasted pumpkin soup. Roasting the veg/fruit really intensifies the flavours, and you can adapt them to your tastes.
With a surplus of parsley last night, I prepared a roasted garlic soup with parsley..........veggie stock, double cream, onions.......liquidised with a few drops of truffle oil on top.....wow! (But you must like garlic!!!)
Iwas introduced Leek and Potato soup in last several weeks for first time.Shame on me I am half Welsh. I can vouch , being at the end of a long corridor, it is delicious served cold. Never had the chance to eat hot food!! :-) It was delicious. I gave Mrs retro some spoonfuls and being a bit of a veggie loved it.Dehlia and Jamie + Beeb do on line recipes. Looks easy with few ingredients
Dinki, don't be afraid of using cup measurements, just as long as you use the same vessel...a cup you already have, a small mug, a plastic container, it doesn't matter...for all the ingredients.
Cooking is an art so quite a lot of leeway is fine, whereas baking is a science and needs precise measurements.
If you've seen an American recipe which appeals, give it a go, soup is very difficult to get wrong.
Cooking is an art so quite a lot of leeway is fine, whereas baking is a science and needs precise measurements.
If you've seen an American recipe which appeals, give it a go, soup is very difficult to get wrong.
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