Dual Soup of Hot & Cold (Tomato Gazpacho & Asparagus with Green Peas)
A double delight of hot and cold soups combined together
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 |