a summer soup refreshment

I’m back on the blogging track after two months of travelling around and working. I have had to come up with some summer refreshment these hot days. On my visit of Slovakia I got a cook book from my friend Daska – Chef at the Palace by Jaroslav Zidek, one of my most favourite Czech chefs. The Ajo Blanco recipe I found in there. The courgette soup I adapted from one of my favourite blogs Leek Soup.

ajo blanco

Ingredients: 6 pcs white toast bread without crust / 200ml water / 4 tbsp cherry vinegar / 1 cup steamed & pealed almonds / 5 cloves garlic / 5 tbsp virgin olive oil + 1 for topping / salt and white pepper to season / 1l water / 2 garlic bulbs, halved / few halved grapes without seeds / roasted almonds for topping

mitzi’s foodoo

Preparation method: 

1. Soak the bread in the water mixed with the vinegar.

2. Meanwhile blend the almonds and garlic in a blender.

3. Add the drained bread and blend well.

4. Add the oil gently and the rest of the water at the end.

5. Mix everything well together.

6. Taste with the salt and the white pepper and let it cool in fridge for 2 hrs.

7. Drop the garlic bulbs with the olive oil and roast 10-15 mins or until golden on 180ºC in a pre-heated oven. Let it cool.

8. Serve the cold soup with the almonds and grapes.

WARNING: Kissing is not recommended after the soup!


chilled courgette soup

I took the recipe over from my favourite blog. But as usually I made some changes. First of all I replaced the rice with potatoes and used a bit different measurment of the spices. Also I didn’t make the croutons, but I served it with curry crisp bread with pumpkin seeds.

mitzi’s foodoo

Ingredients: 5 courgettes, cut into chunks / 2-3 shallots, thinly sliced (about 1 cup) / 1 tbsp butter / 1 tbsp ground ginger / 1 tsp ground coriander / 1 tsp ground cumin / 1 tsp turmeric / 1/2 tsp chili powder / 1/2 tsp ground sumac / 1 tbsp Dijon mustard / 3 cups chicken broth / 2 potatoes, cut into chunks / 500ml unsweetened almond milk or cream / sea salt, tarragon and freshly ground black pepper to season / curry crisp bread with pumpkin seeds

Preparation method:

  1. Fry the onions and courgettes on the butter in a a large pot.
  2. Add the chicken broth and potatoes.
  3. Bring to a boil, cover and let simmer for 30 mins or until tender.
  4. Puree the cooked soup in your blender.
  5. Add the Dijon mustard, almond milk and season with salt and pepper.
  6. Serve warm or cold with the curry crisp bread and a sprinkling of tarragon.
2 Responses to “a summer soup refreshment”
  1. Kata says:

    Mňam and Happy Birthday!

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