ALTHOUGH soup is synonymous with winter, you can easily create the perfect lunch or revitalise Meatless Mondays with these summery soup suggestions from Johandré Grobler, executive chef at ANEW Hotel & Resorts.
Pair this creamy, chilled soup with pickled cucumber or lightly turmeric-spiced tortilla crisps.
CHILLED GREEK YOGHURT SOUP
Ingredients
- 2 cups (500ml) Greek yoghurt
- 1 cup (250ml) chilled vegetable or chicken stock
- 1 clove garlic, minced
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 cup (250ml) finely chopped cucumber
- 2 tablespoons fresh dill or mint, chopped
- Salt and pepper to taste
Method
- In a large bowl, whisk together the yoghurt, stock, garlic, lemon juice, and olive oil until smooth.
- Stir in the finely chopped cucumber and fresh dill or mint. Season with salt and pepper to taste.
- Cover the mixture and refrigerate for at least one hour to allow the flavours to blend and the soup to chill.
- Ladle the chilled soup into bowls and serve alongside lightly turmeric-spiced tortilla crisps, or garnish with sliced cucumber, cherry tomatoes, and olives.
COLD WATERMELON SOUP
Pair chilled, blended watermelon with pineapple salsa and a sprinkle of mint.
CHILLED AVO & MINT SOUP
Blend ripe avocados with Greek yoghurt, fresh mint, lime juice, and a touch of garlic. Serve chilled with a drizzle of olive oil and a sprinkle of sea salt, and pair with sushi rolls or salmon roses.
STRAWBERRY GAZPACHO
Combine and blend strawberries with tomatoes, cucumber, red onion, and red pepper for a sweet and tangy twist on the traditional gazpacho. Add a splash of balsamic vinegar and fresh basil for extra flavour.
SPICY SPANSPEK AND CUCUMBER SOUP
Blend spanspek with cucumber and a hint of jalapeño and pair with avocados stuffed with a mix of quinoa, black beans, and corn.
