Chilled Summer Vegetable Soup
Once Summer rolls around and we’re surrounded by the hot, humid weather this season brings, we find that we’re more in the mood for a light, fresh dish that can either be served as the main course, or as a side. With this is mind, Chef Akshay created a delicious Chilled Summer Vegetable Soup which, as always, is made with by seasonal, locally-sourced produce to ensure maximum freshness! Scroll down for the full recipe and if you have any questions or feedback, visit the Facebook or Instagram posts (@onekingwest) to leave a comment. #StayHomeWithOneKingWest
Serves 2 | Prep Time: 20 minutes | Total Time: 30 minutes
WHAT YOU’LL NEED
1 bunch asparagus, peeled and roughly chopped
½ carrot, peeled and roughly chopped
Small knob of ginger, peeled and roughly chopped
½ English cucumber, peeled, de-seeded and roughly chopped
1 bunch fresh mint, leaves only
1 garlic bulb, peeled
1 fresh green chilli, roughly chopped
Juice of 2 lemons
½ cup olive oil
Fleur de sel or Kosher salt to taste
½ cup cold water, if needed
1 tbsp. coconut milk
1 pinch saffron
Edible pansy flower petals for garnish (optional)
HOW TO PREPARE (FIND A STEP-BY-STEP VIDEO DEMONSTRATION ON SOCIAL MEDIA):
- 1. Soak the saffron in warm coconut milk and set aside.
- 2. Combine all ingredients in a Vitamix or a juicer, except for the saffron in the coconut milk and edible flowers.
- 3. Puree the soup for 1 to 1 ½ minute at low to achieve a silky-smooth texture, slightly thick. Add cold water to the mixture if necessary to achieve texture.
- 4. To keep the soup cold, fill a large bowl with ice and place another bowl overtop the ice. Pour the soup into the top bowl.
- 5. Garnish with edible pansy petals and the saffron soaked in coconut milk.
Top Tip: Ensure all vegetables are peeled, washed and dried well before pureed.