Hot weather soups

Today the title of this post seems a little optimistic, but I’m hoping I can entice the warmer weather back by stating it as a fact. Well, it might work…

I am, without any doubt, a soup addict but at this time of year even I go off them a bit. After I abandoned a bowl of mushroom soup the other day I decided I needed an cold alternative, and one that wasn’t gazpacho. So I turned to one of my favourite books, Lindsay Bareham’s Celebration of Soup, and there were a few interesting suggestions, though not a lot – but many of them foundered on the fact that I’m lactose intolerant. I have to avoid milk and cream, and though I could now take a tablet which would enable me to digest lactose, many years of white liquids making me ill means I contemplate them with distaste (but yoghurt is fine; the bacteria in yoghurt help generate enzymes which digest lactose; go yoghurt).

cold soupThen I went back to some of my other, often older, books. An obvious choice, and a version of which does appear in Soup, was a Middle Eastern one, a classic which crops up in many sources: cucumber, yoghurt, garlic, mint. A lot of the versions I found used cream, like Lindsey Bareham’s, so I decided to go back to the absolute basics and see if it was really necessary…

Cold cucumber, mint and yoghurt soup
(serves 2, generously)

a sliver of butter
1 tsp olive oil
2 shallots, peeled and chopped
1 cucumber, peeled, deseeded and chopped
1 clove of garlic, peeled but whole
a good handful of fresh mint, chopped
500ml natural yoghurt
salt and white pepper

Melt the butter with the oil in a heavy-bottomed pan over a gentle heat. Add the shallots and allow them to cook – without browning – for a few minutes and then add the chopped cucumber. Cook for another 5 minutes, stirring and checking that there’s no hint if browning, and then add about 300-400ml of water – enough to cover. Cook, very gently, for 5 minutes more. Keep checking that there’s enough liquid and add a little more if necessary. Add the chopped mint and cook for another 10-15 minutes, or until the shallot and cucumber are really soft and the liquid has cooked well down.

Put a sieve over a large bowl and empty the vegetables into it; remove the garlic clove and discard it. Work the soup through the sieve with a wooden spoon. Discard any bits which won’t go through – there shouldn’t be much – and scrape any pulp off the bottom of the sieve into the bowl. Test the soup base; by now it should be tepid. Add the yoghurt and stir it in (a whisk is useful) until it has a texture similar to single cream; thin with a little water if necessary. Check for seasoning, cover the bowl and chill in the fridge for a minimum of 2 hours.

(Removing the garlic after cooking is optional. Including it can make the soup taste overwhelmingly garlicky, but if it’s mild you could leave it in – chop it roughly before cooking, though.)

mintI grow a lot of herbs, and currently have six different mints; for this soup I used a mixture of spearmint, garden mint and a Moroccan mint, plus something described as ‘chocolate mint’ on the label. Happily, it doesn’t taste remotely of chocolate…

I also grow lovage, and that gave me an idea for another soup, made along the same lines:
celery and lovage soup.

I won’t bother to write out all the method again, as it’s essentially the same. For two, I used a whole head of celery, including the leaves, and 4 shallots; no garlic. I trimmed the celery but didn’t de-string it before chopping. I cooked these gently down, this time using a neutral rapeseed oil, and needed to add more water so they didn’t catch; they also took longer. I added a good handful of chopped lovage leaves after 25 minutes, and cooked the vegetables for another 10. The pushing through the sieve produces more pulp for discarding – mostly celery strings as far as I could see – and I had to be careful when scraping the pulp off the bottom of the sieve as some of the strings worked their way through at the end. I didn’t need quite so much yoghurt to get the right texture this time. This celery and lovage soup has a delicious, almost lightly curried flavour, and I ground some black pepper over it before serving rather than adding white pepper before chilling. Yum.

Very refreshing, and doubtless there’ll be more experimenting before the summer (HINT, weather gods) is over. I can’t do without my soups.

I can do without some things, though. Several of the authors of the older recipes I uncovered in my ridiculously large collection of cookery books obviously felt that subtle colour wasn’t good enough. Personally, I don’t see lots of green food colouring as a necessary soup ingredient (eek)…


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