Vilayath Hussain
Last Updated: 2nd December 2012

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A double delight of hot and cold soups combined together

Dual Soup Hot and Cold-Tomato and Asparagus

If you visited a Spanish household in summer, chances are you will be served a bowl of Tomato Gazpacho soup. And a pressing possibility is you immediately take your note out to write down how it is prepared. For, no one resist the taste of this refreshingly cold soup on a hot day. Prepared with fresh summer vegetables, this one is a healthy and delicious bet for tomato lovers.

Recipe:

Tomato Gazpacho Soup

Serve: 08 Portions

Ingredients

Quantity

Ripe Tomatoes(cored & large dice)

800 gms

Green & Red Bell Pepper (cored & large dice)

250 gms

English Cucumber (cored & large dice)

250 gms

Red Onion (cored & large dice)

50 gms

Garlic Clove (chopped)

20 gms

Tomato Juice

200 ml

Extra Virgin Olive Oil

20 ml

Red Wine Vinegar

15 ml

Slice Bread (Soaked)

2 slices

Salt

To taste

Fresh Black Pepper

To taste

Water

To consistency

Fresh Basil Sprig

1nos

Thyme Sprig

1nos

Method

  • Place the tomatoes, bell pepper, cucumber, onion, bread, herbs & garlic in a blender and blend into a smooth puree.
  • Add a small quantity of the tomato juice while the blender is running smoothly.
  • Strain and transfer to a large bowl. Then, add the tomato juice, measured oil, vinegar, measured salt and pepper to taste and stir to combine.
  • Cover and refrigerate until it gets chilled.
  • Garnish with rosemary and mozzarella balls with cherry tomato stick along with drizzle of olive oil.

If you want to go green and quite literally so, then try the asparagus and green pea soup. Asparagus and green pea are both full of vitamins and fiber. The soup also sports a creamy, inviting texture despite containing little milk.

Asparagus with Green Peas Soup

Serve: 08 Portions

Ingredients

Quantity

Fresh Green Peas (boiled)

200 gms

Asparagus (sliced)

150 gms

Butter

30 gms

Onion (minced)

30 gms

All purpose flour

40 gms

Vegetable Stock

To the consistency

Milk

100 ml

Celery Sprig (chopped)

1nos

Mix Herbs

08 gms

Garlic (crushed)

10 gms

Method

  • Heat the saucepan and melt the butter. Add the asparagus, onion, garlic and celery and saute over medium heat until soft. Then, add flour mix.
  • Add the vegetable stock and bring to a boil, simmer the heat for about 10 minutes and add the green peas. Cover the pan and let it stand for 5 minutes. Then, remove from heat.
  • Puree the soup with the milk in a food processor or blender. After that, strain to the saucepan.
  • Heat the soup very gently just before serving. (Don’t let it boil)

Now is when the real deal starts. Though both the soups are individually great for consumption, in combination, they reward your taste buds with a delicious surprise. In a soup bowl, pour both the hot and cold soups together. The resulting flavour is simply splendid and will leave you rejuvenated in no time. The dual soup is low in fat and cholesterol and an elegant starter for dinner and outdoors.

Nutrient Value

Serving Size : 01 Portion (244gm)

Nutrient

Value

Tomato Gazpacho Pea & Asparagus
Calories

46

39.65

Total Fat

0g

3g

Saturated Fat

0g

1.88g

Cholesterol

0mg

10.85mg

Sodium

739mg

45.75mg

Total Carbo

4mg

2.11g

Sugar

1g

0.65g

Protein

7g

1.02g

 

Written By

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Vilayath Hussain
A voracious reader and a pondering writer, he is a magician who pulls out your dose of humor from the hat.

Comments

  1. What a wonderful creativity, really i like to taste that colourful soup! When i get chance to have it? Thank you for nice recipe!

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