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Recipe for :

Cool Summer Soup
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

4 red bell peppers - roasted, peeled, and chopped
1/2 teaspoon freshly ground pepper
10 Italian plum tomatoes, peeled and quartered
1/2 teaspoon ground ginger
3 cups chicken broth
1/4 to 1/2 cup fresh lemon juice
1/4 cup plain yogurt
1/4 cup milk
1/2 teaspoon sugar

Garnish:
Large croutons

Method

  • In large saucepan, combine roasted peppers, pepper, tomatoes, ginger, chicken broth and lemon juice to taste. Cover and simmer 40 minutes.
  • Remove from heat and set aside to cool.
  • Transfer to blender and purée in small batches. Return to saucepan.
  • Add yogurt, milk, and sugar and stir to blend.
  • Chill 3 to 4 hours.
  • Serve in chilled bowls and float a large crouton on top for garnish

Roasting bell peppers:

  • Preheat broiler or preheat grill.
  • Cut peppers in half lengthwise and remove stem and seeds.
  • If using broiler, place cut side down, on baking sheet, and broil in oven, about 3 inches from heat until skin blisters and turns black, 3 to 5 minutes.
  • If using open grill, place skin side down and roast until skin is evenly charred.
  • Remove and place in plastic bag.
  • Seal and let steam for 10 to 15 minutes. Remove from bag and peel away skin.

Serves 4

Martin James

 
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