How to Cook Chilled Soup

How to Cook Chilled Soup

Serves: 4

Preparation time: 10 mins + 30 mins (inactive)

Cooking time: 30 mins

Ingredients needed to make Chilled Soup:

  • 1 lb 2 oz carrots, peeled and thinly sliced
  • 1 handful green Gordal olives, pitted and halved
  • 2 pink grapefruits, peeled and sliced
  • 1 handful hazelnuts, crushed and toasted
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1 garlic clove, peeled and crushed
  • 1 punnet fresh coriander cress
  • 2 oz butter
  • 4 tbsp hazelnut oil
  • 1 pint 7 fl oz water
  • 5 fl oz milk
  • Salt and freshly ground black pepper to taste

Cooking instructions for Chilled Soup:

  • Heat a large saucepan over moderately high heat and add a dollop of butter into it.
  • Heat until it melts completely and throw in the garlic as well as carrot slices.
  • Sauté them for a couple of minutes over slightly reduced heat, while stirring often, and pour in the water.
  • Sprinkle the fresh herb sprigs, salt and a dash of ground black pepper and give them a nice stir to mix well.
  • Bring the mixture to a simmer and place a lid on top before cooking further for another 5 minutes or until the carrots soften.
  • Turn off the heat and whisk in the milk until just combined.
  • Set aside until the soup cools down to some extent and tip it into a blender.
  • Blitz the mixture into a smooth puree and strain it into a large bowl.
  • Place a lid on top to cover and leave in the fridge for at least half an hour to chill.
  • Ladle the chilled soup into flour soup bowls and sprinkle the nuts, olives and the coriander cress over each serving.
  • Arrange the grapefruit slices on top to garnish and add a lashing of hazelnut oil over them.
  • Serve cold.

Image credit: Wikimedia Commons

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