Chilled soup of carrots, pink grapefruit, green olives and hazelnuts
Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
Dietary Vegetarian
From Saturday Kitchen Best Bites
This unusual chilled soup will certainly get people talking at your summer dinner party.
Method
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Slice the carrots as thinly as possible, using a mandoline.
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Heat a large pan until hot, then add the butter, sliced carrots and garlic and gently cook over a medium heat for 2-3 minutes.
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Add the water, thyme and rosemary and season with salt and freshly ground black pepper. Bring to a simmer, then cover with a lid and cook for 5-6 minutes, or until the carrots are tender.
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Remove the pan from the heat and stir in the milk. Allow to cool slightly, then transfer the mixture to a blender and blend until smooth. Place into the fridge to chill for at least 30 minutes.
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To serve, divide the soup among four serving bowls. Arrange the grapefruit segments, olives, nuts and coriander cress on top of the soup, then drizzle over the hazelnut oil.
Ingredients
- 500g/1lb 2oz carrots, peeled
- 50g/2oz butter
- 1 garlic clove, peeled, crushed
- 750ml/1 pint 7fl oz water
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- salt and freshly ground black pepper
- 150ml/5fl oz milk
- 2 pink grapefruit, peeled and segmented, segments halved
- 1 handful green Gordal olives, stones removed, halved
- 1 handful hazelnuts, crushed and toasted
- 1 punnet fresh micro coriander cress
- 4 tbsp hazelnut oil
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