Monday, 9 June 2008

A Good Thing

With a brand new 'Geordie Tan' established after exposing my poor white body to the elements at the weekend, I can safely say that the good weather does appear to be here. Ooyah.

Whether or not it is consistent is another matter. I've learned to make the most of a good thing over the years and hot weather has to be a good thing. It seems to make people happier, gets people outdoors and best of all, the air is filled with the unmistakeable smell of burnt sausages and burgers cooked by enthusiastic husbands in comedy aprons. The good thing being that men seem to want to cook food, burnt cheap bangers or not.

The BBQ is still to make it's debut in our garden this year. I'm too busy enjoying all of the new salad ingredients, especially the pepper hot radish and spring onions from my in-law's garden which I can never get enough of. The weekly delivery is still producing some amazing sweet deep orange carrots which gave me an idea for a cold soup to fill our stomach's and cool down our lobster-like bodies.

A quick pan roast of a load of chopped carrots and tomatoes to give a caramel edge would be the basis of a kind of gazpacho, my favourite of the classic cold soups. But instead of the fire of garlic you get with a gazpacho, I wanted the heat to be more mellow which is what a bunch of spring onions did. Nothing more than a handful of oregano, balsamic vinegar, seasoning and iced water were needed to make a delicious quenching soup that I think celebrates a few stars of the current season. And it went a long way to soothing our Geordie Tans.

Chilled Carrot and Spring Onion Soup

Serves 4

6 medium carrots, peeled and sliced
4 tomatoes, chopped
12 spring onions, chopped
2 tbsp olive oil
A splash of balsamic vinegar
A handful of fresh oregano, but any fresh herb such as parsley or marjoram would be great
500ml fresh cold water and a handful of ice cubes
Salt and pepper

1 - Heat up the oil in a pan. Add the carrots and tomatoes and cook, stirring, until coloured and beginning to caramelise.
2 - Reserve a couple of spring onions and add the rest along with the balsamic vinegar. Heat up and combine thoroughly then remove from the heat.
3 - Add to a blender along with the herbs, water and ice cubes. Blitz until thoroughly blended. Taste for seasoning.
4 - Serve chilled in bowls with a few slices of spring onion and a grinding of fresh black pepper.

21 comments:

Catofstripes said...

Now that is an interesting idea. Bookmarked for trying later in the week. Thanks!

Sam Sotiropoulos said...

David,

Sounds like a tasty, healthy and refreshing soup!

Rosie said...

I'm the same David my BBQ has seen the light of day this year yet. It has been a lovely weekend for weather and your soup sounds perfect for the warmer days :)

Great recipe David thanks for sharing!!

Rosie x

Peter M said...

Ahhh David, the Brits are so easy to spot in Greece...they are the lone red ones!

Nice to see some chilled coups and this one is a detour from the usual, nice.

Lisa said...

What an elegant sounding soup. Just perfect for hot weather. I actually made gazpacho for the first time yesterday. It's crazy hot where I am and it was all I needed for dinner.

Wendy said...

Freckly thing that I am, I have to be super careful in the sun. Learnt my lesson the hard way! That said, we've had six barbeques already. I love them!
And I love the sound of this soup. :)

Margaret said...

The chilled soup sounds wonderful for a lunch outdoors.
You really must dust down that BBQ.

Hillary said...

At first glance, you can't tell that's a chilled soup. But after reading that it is, it sounds sooo yummy! Yay good weather - I'm crossing my fingers for it to last.

The Urban Eater said...

Hmmm...sounds delicious. Have to try this out. Perfect for steamy, hot Florida days.
Thanks!

michelle @ TNS said...

this sounds lovely, and perfect for the scorching heat wave we've having in nyc right now. yum.

Antonia said...

What an original idea for a chilled soup. I do a few different ones but never thought of this combination! Sounds delicious.

Hannah said...

This looks fab - just made chilled soup myself - strawberry soup with basil sorbet - don't know what came over me - had a foam/espuma moment but it has luckily passed now!
Hope all is well

Amanda at Little Foodies said...

This sounds great! Love the descriptive words Geordie Tan...

We were very lucky we bbq'd on Saturday, lamb - two ways, then on Sunday we went to a bbq with friends.

Great Big Veg Challenge said...

This seems perfect.
I served Freddie Gazpacho last year and he liked it - but asked for me to put it in the microwave to heat up!
Not sure another cold soup would be accepted...though we will try it out.

aforkfulofspaghetti said...

Chilled carrot soup? Yeah - why not?!

Jeena said...

What a healthy soup, great to refresh on a hot day. :-)

Holler said...

That sounds great David! I really like the flavours. I can't wait to try it. Yum :)

ps get that sun cream on

Aimée said...

You really are the soup master, David. I bet even my little one would like this. Carrots are so sweet!

Bellini Valli said...

The caramelized veggies add a whole new dimension to this soup David..it's eaten cold as well which makes it perfect for summer:D

David Hall said...

Thankyou all for your comments - it is great to see people opening their minds and realising how great cold soups can be. I know that the very thought of it repulses people close to me. I stillc an't work it out.

Cheers
David x

Flanboyant Eats said...

i haven't had a carrot soup in years! wow. this took me back. and when i did, it had ginger in it! nice job.