Master Class: A bowl of (cold) soup

It is boiling hot outside and soup is not the first choice for dinner, unless it’s a cold and refreshing one. Here are a few options.

August 8, 2011 09:46
3 minute read.
tomato soup (Dan Peretz)

tomato soup 311. (photo credit: Dan Peretz)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Chef Charlie Fadida of Tel Aviv Sheraton’s Olive Leaf restaurant invites his guests to a gourmet summer fiesta, serving them four cold soups with influences from varied cuisines around the world.

This is Fadida’s version of the famous Spanish cold soup.

Be the first to know - Join our Facebook page.

✔ 1 onion, chopped
✔ 1 cucumber, peeled and chopped coarsely
✔ 2 cloves garlic, minced
✔ 2 slices white bread, crust removed
✔ 1⁄2 kg. cherry tomatoes, halved
✔ 3 Tbsp. vinegar
✔ 1 Tbsp. lemon juice
✔ 1 red bell pepper
✔ 1 tsp. Tabasco sauce
✔ 1⁄3 cup olive oil
✔ 1 cup tomato juice

Place all the ingredients in a large bowl. Season the mixture with salt and pepper. Mix and leave in the refrigerator for an hour. Pour mixture into a food processor and grind until smooth. Taste and add seasoning if necessary. For a smoother texture strain the soup. Keep refrigerated until serving. The soup tastes best after 24 hours.

A version of this soup is served in most Balkan countries. Get the best yogurt you can, it makes all the difference.

✔ 6 cucumbers, peeled and chopped coarsely
✔ 2 cloves garlic, minced
✔ 1 slice white bread, crust removed
✔ 1 cup yogurt
✔ 3 Tbsp. lemon juice
✔ 1 Tbsp. Chopped dill
✔ Salt and pepper
✔ §/3 cup olive oil

In a large bowl place cucumbers, garlic and bread, add olive oil salt, pepper and lemon juice. Mix and leave in the refrigerator for two hours. The juices of the cucumbers will be mixed with the rest of the ingredients. Place in the food processor bowl and add yogurt.

Blend until soup is smooth and green. Add chopped dill and serve. You may add ice cubes into serving plates and pour soup over them.

Makes 4

✔ 4 eggplants
✔ 4 Tbsp. soy cream
✔ 8 Tbsp. olive oil for the soup
✔ 4 Tbsp. olive oil for garnish
✔ Juice of 1⁄2 lemon
✔ Coarse salt and freshly ground pepper
✔ 1 tsp. lemon zest
✔ 1 clove garlic

Heat the oven to 180º. Slice 2 eggplants lengthwise and make a few cuts in the egg-plant’s flesh. Season the eggplants with coarse salt, olive oil and pepper. Place on a baking sheet and bake for 20 minutes or until eggplant is golden and tender. Remove from oven and let cool. Peel the baked eggplant and place meat in a food processor with garlic clove, soy cream, lemon juice, lemon zest and olive oil. Process, taste and correct seasoning, strain soup and place in a refrigerator.

Meanwhile burn the other 2 eggplants over open fire for 4 minutes on both sides until tender. Peel and season with a little salt, pepper and olive oil.

To serve: Pour soup into bowls. Place 1⁄4 of the grilled eggplant in each plate and garnish with a few drops of olive oil and some coarse salt. This soup is best served with warm Moroccan bread.

Makes 4

This Asian-influenced cold sweet soup makes a perfect summer dessert.

✔ 2 cans coconut milk
✔ 2⁄3 tsp. fresh chopped ginger
✔ 1 star anise
✔ Pinch cinnamon
✔ 1 tsp. honey

To serve: Passion-fruit sorbet (or any other fruit sorbet)
Boil all the ingredients together. Let cool. When completely cold pour in deep serving dishes and add a scoop of sorbet on top.

Recipes and photos courtesy of Chef Charlie Fadida and the Olive Leaf, Tel Aviv’s Sheraton Hotel kosher gourmet restaurant, (03) 521-9300.

Related Content

Vilnius, Lithuania
August 31, 2014
Travel: Let’s take it slow in Lithuania