New Delhi, June 2 – These healthy soups are ideal for a summer lunch. Simply prepare a large pot and offer your guests this delectable dish.
SMOKY SALMOREJO
Ingredients:
- Tomatoes
- White bread with crusts removed
- Grated garlic
- Vinegar
- Olive oil
- Salt
- Thin sliced green grapes
- Chopped roasted almonds
Method:
- Cut sides of the tomato halves and discard the skins.
- Add bread and toss with tomatoes.
- Blend the mixture after 15 minutes in food processor.
- Add grated garlic and vinegar in the mixture and gradually add a cup smoked olive oil with the machine on.
- Strain the mixture and season it with salt, cover and refrigerate until very cold and your Salmorejo is ready.
- Serve the soup in bowls and garnish with grapes, almonds and a drizzle of smoked olive oil.
WATERMELON SOUP
Ingredients:
- Watermelon chunks (de-seeded)
- Mint leaves
- Ginger and garlic paste
- Chilli flakes
Method:
Blend 1 cup de-seeded watermelon chunks, 3-5 mint leaves, 1 tsp ginger and garlic paste, salt and pepper to taste, 1 tsp chilli flakes.
Refrigerate and serve cold, with a topping of mint leaves.
CHICKPEA SESAME SOUP
Ingredients:
- Boiled chickpea
- Garlic clove
- Sesame seeds
- Cumin seeds
- Lime juice
- Olive oil
- Salt
- Pepper
Method:
- Blend 1 cup soaked and boiled chickpea, 1 garlic clove, 2 tbsp sesame seeds, 1 tsp roasted cumin seeds, 2 tsp lime juice, 2 tbsp olive oil, salt and pepper to taste.
- Blend all ingredients well to make a smooth paste.
- Add cold water to adjust the consistency and serve fresh.
BEETROOT SOUP
Ingredients:
- Boiled beetroot
- Yogurt
- Cumin seeds
- Coriander leaves
- Salt
- Pepper
- Mint leaves
Method:
- Blend 1 cup boiled beetroot, 1/2 cup yogurt, 1 tsp roasted cumin seeds, 1 tbsp coriander leaves, salt and pepper to taste and a few mint leaves.
- Adjust the consistency with cold water and serve fresh.
AVOCADO SPINACH SOUP
Ingredients:
- Spinach leaves
- Avocado
- Garlic
- Basil leaves
- Yogurt
- Lemon juice
- Paprika powder
- Salt
- Pepper
Method:
- Blend parboiled 1 cup spinach leaves, 1 ripe avocado, 1 garlic, 2 tsp basil leaves, 1 cup yogurt, 2 tbsp lemon juice, 1 tsp paprika powder, salt and pepper to taste.
- Blend all ingredients and adjust the consistency with cold water.
- Serve fresh.