Food + Drink Mum

Summer soups the Soup Dragon would be proud of.

Summer soups the Soup Dragon would be proud of.

You can’t think of the Clangers with our Conjuring up images of the Soup Dragon, and with it being so warm outside, and it being Clangers week we thought we would bring to you two favourite summer soup recipes, that are not just delicious, they’ll keep you cool too

1. Gazpacho

There is nothing more refreshing on a scorching hot summer’s day than a bowl or glass of this refreshing chilled soup traditionally served in Spain.  You can make this with fresh flavourful summer tomatoes but we have made this soup with canned tomatoes for ease.

  • 3x 400g cans chopped tomatoes
  • 3 cloves garlic, peeled and crushed
  • 1 cucumber, roughly chopped
  • 1 red pepper, de seeded and roughly chopped
  • 75ml extra virgin olive oil
  • 4tbsp sherry vinegar (don’t be tempted to use malt , but balsamic will also work)
  • 1 sprig fresh thyme
  • 10 basil leaves
  • 6 spring onions, trimmed

Pour the cans of tomatoes into a liquidiser. Add the garlic, cucumber and pepper and blend until finely chopped. Add the oil, vinegar and herbs and blend again. Season to taste with salt and black pepper. Chill until ready to serve, then pour into chilled glasses and serve with the trimmed spring onions.

2. Chilled Cream cheese and watercress.

Cheese based soups are wonderfully tasty and simple to make. This cream cheese and watercress soup has a delicate flavour and it doesn’t really matter how much watercress you use or you can add other delicately flavoured such as leftover peas or even shredded lettuce.

  • 1 large bunch watercress
  • 4 spring onions, trimmed and chopped
  • 175g potatoes, peeled and roughly chopped
  • 750ml hot vegetable or chicken stock
  • 100g soft or cream cheese
  • Salt and freshly ground black pepper

Wash the watercress and reserve a few sprigs for garnish. Trim away any coarse stalks, then chop the watercress roughly and put into a large saucepan. Add the onions, potatoes and stock and stir well. Cover and simmer for about 20 minutes until the potatoes are soft.

Allow the soup to cool a little, then spoon in the cheese. Blend until the soup is smooth and creamy, then add salt and pepper to taste. Chill the soup well before serving, garnished with watercress leaves.

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