The kids are already back to school, but summer, which has been very reluctant to really bring it on with the high temperatures and sunshine so far, decided to strike now. It’s hot. Hot, hot, hot.
And when it’s hot, hot, hot, foods need to be cold, cold, cold, right? Ice cream is always a good idea, of course. But so are cold soups. A while back, I shared the recipe for a Polish soup called chłodnik. For some of you this may be a little bit weird, what with the pink color and kefir as the main ingredient.
So how about something more classic, and Mediterranean like gazpacho? This soup doesn’t take a lot of time to prepare, is delicious, healthy, and has a beautiful color and texture. It’s absolutely great if the mere thought of hot food makes you sweat profusely.
Also, it will teach you how to make homemade mayonnaise. BAM!!! As we say: to kill two birds with one stone, to swat to flies with a fly flap (as the Germans would say it), or my preferred, Polish version: to bake two roasts in one fire.
A delicious soup which is also healthy and perfect for hot summer months (or hot end-of-summer months), but will also teach you a new skill. There is a caveat: there is a lot of raw garlic in this recipe. So if you’re cooking for kids or are not a fan of garlic, I’d suggest using less of it. I used a hand mixer but a kitchen machine will do well, too (probably better because it can puree more finely).
The mayonnaise is used to thicken the soup. Usually, you’d do this with maizena or potato starch, or simply flour, but for this, you’d need to cook the soup. But this soup isn’t cooked, so the only way to thicken it is with mayonnaise.
- 2 egg yolks
- 150ml olive oil (can be less)
- 1 cup tomato passata
- 1 cup water
- 200g cucumber
- 200g red peppers
- 3 garlic cloves
- 4 tablespoons vinegar
- Peel the peppers (you can put them on the grill for a few minutes, then peel off the skin).
- Add to a bowl with some water, puree.
- Add cucumber, puree some more.
- Add garlic, puree.
- Add the passata. Mix.
- In a soup bowl, put the two egg yolks, vinegar, salt and pepper. Add the oil and beat until creamy.
- Pour the soup over this.
- Mix, taste. Add salt and pepper if necessary.
- Cover with saran wrap and put it in the fridge for 24 hours.
- If cooking for kids, add less garlic.
- It's advisable to use a kitchen machine as it will give you a finer puree.
- You can serve this with shrimps.