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.

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

tomato soup 311. (photo credit: Dan Peretz)

 
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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.

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

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✔ 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.

CUCUMBER SOUP
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.

GRILLED EGGPLANT SOUP
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.

COCONUT SOUP AND PASSION-FRUIT SORBET
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.

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