When the temperature starts to shoot, chilled soups are a different story. Seasonal fruits and vegetables are ideal pick for making a perfect bowl of refreshing and colourful soup. Stay cool and refreshed…
Orange-Yogurt SoupIngredients
Yogurt - 2 cups
Orange juice – Half cup
Mint leaves – Half cup
Sugar - 1 tbsp
Orange pulp - 2 cups
Lime juice - 2 tbsp
Sugar - 2 tbsp
Cinnamon powder - 1 tsp
Whipped cream and mint chopped - for garnish
Method
In a bowl whisk together 2 cups yogurt, half cup orange juice, half cup chopped mint leaves and 1 tbsp sugar until mint is fragrant. Strain this mixture and discard the solids.
In another bowl, combine 2 cups of orange pulp, 2 tbsp sugar and 1tbsp cinnamon powder.
Refrigerate bowls for 2 hours. To serve, spoon yogurt on to orange pulp and stir. Garnish with whipped cream and chopped mint.
Creamy- Carrot soupIngredients
Carrots - 750 kg
Onion - 2 chopped
Butter - 2 tbsp
Water - 5 cups
Spring onion - 2 sticks (finely chopped)
Parsley - 2 tbsp (chopped)
Whipped cream - 2 tbsp
Salt - 1 pinch
Method
Peel and trim carrots, sauté carrots, chopped onion and spring onion in 2 tbsp of butter to soften (5-8 minutes).
Add 5 cups of water, let it boil, cover it and cook until carrots are tender.
Cool slightly, puree, add salt and refrigerate.
Garnish with whipped cream and chopped parsley, serve chill.
Honey-Melon soup:Ingredients
Yogurt - 2 cups
Milk – Half cup
Mint leaves – Half cup
Water melon - chopped half cup
Honey - 2 tbsp
Lime juice - 1 tbsp
Powdered cardamom – Half tsp
Chilli powder - 1 pinch
Chopped nuts - 2 tbsp
Method
In a bowl, whisk together 2 cups yogurt, one-fourth cup milk and half cup chopped mint leaves until mint is fragrant. Strain the mixture and discard the solid mint residues.
In another bowl, combine the grated flesh of melon, 1 tbsp lime juice, 2 tbsp of honey, powdered cardamom and pinch of chilli.
Refrigerate bowls for 2 hours. To serve, spoon yogurt onto melon and stir, garnish with chopped cashew nuts.
