chilled summer garden soup with smoked salmon
Salmon
Chilled summer garden soup with smoked salmon
This chilled soup is perfect for a hot summer’s day in the garden or for a family lunch.
Ingredients:
- 130g/4¾oz frozen peas
- 1 cucumber, about 250g/9oz, roughly chopped
- 2 pickled gherkins
- 50ml/2fl oz gherkin pickling liquor
- 100g/3½oz day-old sliced bread (preferably sourdough), torn
- 2 courgettes, about 475g/1lb 1oz, grated
- ½ bunch fresh chives
- ½ bunch fresh dill, plus extra sprigs to serve
- 1 iceberg lettuce, cored and roughly chopped
- 100g/3½oz greek-style yoghurt, plus 50g/1¾oz to serve
- 25ml/1fl oz olive oil
- 8 ice cubes
- sea salt and freshly ground black pepper
- 8 slices smoked salmon, chopped, to serve
Directions:
- Blend the peas, cucumber, gherkins and gherkin liquor in a blender or food processor until as smooth as possible. Pass through a fine sieve, keeping the liquid. Add the bread to the liquid and leave for 10 minutes.
- Place the liquid with the bread in the blender or food processor with the courgettes, herbs, lettuce, yoghurt, oil and ice cubes. Blend until smooth. Season with salt and pepper.
- Serve the soup in bowls, topped with the smoked salmon, yoghurt and dill.
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