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Summer Soups

  • 20 min
  • 25 min
  • 4
  • Easy
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Recipe Ingredients

Fresh Melon Soup with Crispy Pancetta
  • 2 small ripe sweet melons, peeled, seeded and chopped
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups water
  • 1 tsp salt
  • 1/4 cup packed fresh basil leaves
  • 1/2 cup olive oil
  • 1 tbsp snipped chives, plus more for garnish
  • black pepper
  • 8 thin slices pancetta

Squash Gazpacho

  • 2 tbsp olive oil
  • 680g gem squash, seeded and scooped out of skin
  • 1 large yellow pepper, seeded and sliced
  • 2 cloves garlic, chopped
  • 1 tsp ground cumin
  • 1 tsp salt
  • 2 cups vegetable or chicken stock
  • 1 tbsp fresh lemon juice
  • 120g soft goat’s cheese
  • 8 slices baguette, toasted
  • smoked paprika, for garnish

Sweet Beet Soup

  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 1/2 tsp salt
  • 450g cooked, refrigerated beetroot
  • 1 Granny Smith apple, peeled, cored and chopped
  • 2 cups vegetable or chicken stock
  • sour cream
  • dill, for garnish

Recipe Directions

    Fresh Melon Soup with Crispy Pancetta

    1. In a blender, combine melons, lemon juice, water and salt. Blend until smooth. Refrigerate until cold (about 2 hours). Makes 6 cups. (Can be made up to 2 days ahead; refrigerate.)
    2. Heat a 2 pot of water to boiling on high. Fill a bowl with ice water. Add basil to boiling water; boil for 30 seconds or until bright green. With a slotted spoon, transfer basil to bowl with ice. Let it stand for 5 minutes; drain basil well and pat dry. To blender, add basil, oil and chives. Blend until smooth; set aside.
    3. Preheat oven to 205°C. Place pancetta in a single layer on a foil-lined baking sheet. Bake for 15 minutes or until golden brown. Transfer to paper towel.
    4. To serve, divide soup among bowls. Top each with herb oil, a pinch of black pepper, chives and pancetta.

    EACH SERVING About 1 400kJ, 3g protein, 19g carbohydrate, 29g fat (4g saturated), 2g fibre.

    Squash Gazpacho
    1. In a 5 pot, heat oil on medium. Add squash, pepper, garlic, cumin and salt. Cook for 10 minutes or until vegetables are almost soft, stirring occasionally. Add stock. Heat to simmering on high. Reduce heat to medium; simmer for 15 minutes or until vegetables are very soft. Pour into blender; blend until smooth. Stir in lemon juice. Refrigerate until cold (about 8 hours). Makes about 5 cups.
    2. When ready to serve, spread goat’s cheese on toasted baguette slices. Serve soup with goat’s cheese toasts and garnish with a pinch of smoked paprika.

    EACH SERVING About 1 070kJ, 11g protein, 26g carbohydrate, 13g fat (5g saturated), 4g fibre.

    Sweet Beet Soup

    1. In a 25cm frying pan, heat oil on medium-high. Add onion and a pinch of salt. Cook for 5 minutes or until browned and starting to soften, stirring often. Let it cool.
    2. To blender, add beetroot, apple, stock, onion and 1/2 tsp salt. Blend until smooth. Refrigerate until cold (about 3 hours). Makes about 5 cups. To serve, garnish with sour cream and dill.

    EACH SERVING About 500kJ, 2g protein, 21g carbohydrate, 4g fat (1g saturated), 3g fibre.


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