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Soup in summer?

A cold soup is a perfect starter to a summer day meal.

COLD FRUIT soup in hot summer is a most delicious beginning to a meal. It should have enough bite to make one feel hungry, so do not over sweeten the fruit. It is customary to serve fruit soups cold but they can be heated if preferred.

Apple soup

Ingredients:

2 cups cooking apples
1-pint water
½ pint white wine
Sugar to taste
Lemon rings to garnish

Method

Chop the apples but do not peel or core. Simmer in the water until tender, and then rub through a sieve. Add to the white wine. Taste and stir in the required sugar while the apple mixture is still sufficiently warm to dissolve it completely. Serve really cold in soup cups, garnished with lemon rings.

Variations:

Apple and lemon soup-Add the grated rind and juice of one lemon to the apples

Apple and Orange soup-Add the grated rind and juice of two orange to the apples

Spiced apples-Add 1 tsp mixed spice to the apples

Cucumber-potato soup

Ingredients

4-5 inches cucumber, chopped, but not peeled
2-3 sprigs parsley
Salt and pepper to taste
¾ pint chicken stock or water
1 small onion, minced
¼ pint milk or thin cream

Method

Cook all the ingredients except milk or cream in the chicken stock until potatoes are tender. Force everything through a medium sieve; add the milk or cream and season. This soup should be chilled for 2-3 hours before serving.

Iced Tomato soup

Ingredients

3 cups tomatoes
1-pint water
½ small beetroot
1 small piece of celery
1 small piece of chopped onion
Few drops Worcestershire sauce
1 tsp vinegar or lemon juice
Seasoning lemon slices to garnish

Method

Put all the ingredients into a pan and cook until the tomatoes are soft. Remove the beetroot and rub rest of the mixture through a sieve. Pour into freezing tray and put in the refrigerator. Leave for short time until icy cold but not set. Then serve in cold cups topped with lemon rings.

Chilled vegetable soup

Ingredients:

1 packet thick vegetable soup powder

1-pint water
¼ pint milk
¼ pint cream or yoghurt
Chopped parsley to garnish

Method

Blend the thick vegetable soup powder with the water. Put in a pan and cook until tender. Allow to cool.

Stir in the milk, cream or yoghurt, and refrigerate until very cold.

Put into cups and garnish with parsley.

INDU NARAYAN

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