Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 24

This soup is a triumph for those of us who prefer ‘no-cooking’ recipes for summer dinner parties. When you are feeding just a few people, halve the quantities, keep the leftover soup chilled, then fill a thermos with some and take it to lunch with you over the next day or two.

Serves 8

1 head crisp celery, carefully trimmed of leaves, root, blemishes and all tough fibres then coarsely chopped

1 litre/4 cups organic, pure tomato juice

1 large firm cucumber, peeled and coarsely chopped

700ml/2¾ cups organic, fresh or bottled carrot juice

1 small bunch spring onions (scallions), very finely chopped

1 large garlic clove, crushed

Chilli sauce* or minced chilli in vegetable oil

Juice of 1 lemon (or according to taste)

Sea salt and freshly ground black pepper

15g/½oz fresh parsley, finely chopped

Purée the prepared celery with the tomato juice in a blender, at the highest speed, until smooth. Pour it into a big serving bowl. Purée the cucumber with the carrot juice until smooth and add to the tomato and celery juice mixture in the bowl.

Sprinkle the soup with the spring onions (scallions), garlic, chilli and lemon juice and then stir and season to taste with salt and pepper.

Cover and chill until needed. Serve the soup chilled in soup bowls and sprinkle with the parsley.