18
SOUPS
Chilled olive soup
Cream of beetroot soup
Serves 4
60 g bread (crusts
removed)
100 g cucumber
2 small spring onions
50 g green olives
5 anchovies in olive oil
4 basil leaves
2 mint leaves
2 tbsp mascarpone cream
200 ml milk
½ lemon
40 ml olive oil
freshly-milled pepper
Serves 6
3 large cooked beetroots
¼ cucumber
125 g yoghurt
4 small fresh goat’s
cheeses
1 tbsp olive oil
salt & pepper
chives
Preparation: 15 min
Preparation: 15 min
Soak the bread in the milk.
Peel the cucumber and cut into large pieces.
Peel and halve the onions. Squeeze the ½ lemon.
Place all the ingredients in the blender jug, starting with
the liquids. Turn the selector to the
setting and liquidise
for 1 minute. You can add a little milk if you prefer a thinner
consistency. Serve chilled.
Peel the beetroots. Wash and peel the cucumber.
Cut into large pieces. Wash and roughly chop the chives
(set aside a few leaves for decoration).
Pour the yoghurt into the blender jug first, followed by
the other ingredients. Turn the selector to the
setting
and liquidise for 1 minute. If necessary, use the spatula to
ensure a smooth texture.
Keep in the refrigerator. Serve in glasses. As an appetiser,
decorated with a few chive leaves.
To Next Page
Loading...
Need help?
General
