Cold soup to the rescue!
Substack #21
This week is all about simplicity as most of our boxes are packed for the big move this weekend. Only a few essential tools remain out on the counter: my blender, one deep pan, and a chopping board, that’s it.
As well as limited time and tools to cook, the weather has been especially warm this week, and my appetite and energy have slumped. Just to give you an idea, last night’s dinner consisted of a glass of cold gazpacho, a beer and a cigarette!
So let me share with you, one of my favourite things to have in my fridge when it gets unbearably hot out there: a bottle of Alvalle Original. No other brand and no other recipe - this is the one. I don’t try and replicate it at home anymore and have not tasted a better one, in shops or in restaurants. Call it a cold soup or vegetable juice, it tastes delicious and is so satisfying. I like having mine in a tumbler when I’m feeling lazy, for lunch or dinner, it doesn’t matter. #this is not an ad.
It brings me to cold soups, such a saviour during these months. I know people have a love/ hate relationship with them. Get over it! Hydrating, refreshing, salty, easy to make and usually full of peak-season produce, let yourself be converted.
This soup cucumber soup is not only served cold, but it's also entirely raw — zero cooking required. It all comes together in the blender.
Cold Cucumber Soup
Ingredients
1 large cucumber, roughly sliced in a few big bits
150g Greek yogurt
1 tsp of white vinegar
A handful of mint
Half a spring onion, roughly chopped
Pistachios, roughly chopped
A small handful of feta or goats cheese
Salt and pepper
Olive oil
Method
Put the cucumbers in a food processor with the yoghurt, mint, spring onion, vinegar, blend until smooth. Season well then pour into a jug. Place in the freezer for 20 mins to chill or a few hour in the fridge. This not only gives it time to thoroughly chill, but it also allows the flavours to meld.
To serve, pour the soup into chilled bowls or glasses. Drizzle over with olive oil, sprinkle with pistachios, spring onion and goats cheese and season with a little cracked black pepper. Serve toasted bread on the side.
Nothing else - easy.
Enjoy x