Soup in summer? Here are our top three soups that are so hot right now

Light, fresh and just as comforting as you would expect

Soup tastes just as good during summertime as any other time of year.

Green pea soup with fresh mint cream

recipe by:Darina Allen

This soup tastes of summer. If you are using fresh peas use the pods to make a vegetable stock and use it as a basis for your soup. Having said that, best quality frozen peas also make a delicious soup

Servings

8

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Starter

Cuisine

 Traditional

Ingredients

• 30g lean ham or bacon

• 15g butter

• 2 medium spring onions, chopped

• 675g podded peas, fresh or frozen

• Outside leaves of a head of lettuce, shredded

• A sprig of mint

• 900ml light homemade stock or water

• Salt, freshly ground pepper and sugar

• 2 tbsp thick cream

• For the garnish:

• Whipped cream

• Freshly chopped mint

Method

1. Heat the chicken stock. Cut the bacon into very fine shreds. Melt the butter and sweat the bacon for about five minutes, add the spring onion and cook for another one to two minutes.

2. Then add the peas, lettuce, mint and the hot chicken stock or water. Season with salt, pepper and sugar. Bring to the boil with the lid off and cook for approx. five minutes until the peas are just tender. Liquidise and add a little cream to taste.

3. Serve hot or chilled, with a blob of whipped cream mixed with some freshly chopped mint. If this soup is made ahead, reheat uncovered and serve immediately. It will lose its fresh taste and bright lively colour if it sits in a bain-marie or simmers at length in a pot.

4. Note: Be really careful not to overcook or you will lose the fresh taste and bright green colour. Add a little extra stock if the soup is too thick.

Gazpacho

recipe by:Darina Allen

We love to make this cold soup in the summer with the vine-ripened tomatoes in the greenhouses that are bursting with flavour — serve as a starter or as a refreshing drink for picnics

Servings

8

Preparation Time

 15 mins

Total Time

 15 mins

Course

 Starter

Cuisine

 Spain

Ingredients

• 700g very ripe tomatoes, peeled and finely chopped

• 3 thick slices good quality stale bread, crusts removed and chopped

• 2-3 garlic cloves, crushed

• 425ml fresh tomato juice

• 2 roasted and peeled red peppers

• 110g onion, peeled and chopped

• 1 medium cucumber, chopped

• 4 tbsp extra virgin olive oil

• 2 tbsp homemade mayonnaise optional

• 1 tbsp red wine vinegar

• 1 tsp salt

• freshly ground black pepper and sugar

• To garnish:

• 2 red peppers, de-seeded and finely diced

• 1 small cucumber, finely diced

• 4 very ripe tomatoes, finely diced

• 4 slices of bread made into tiny croutons and fried in olive oil

• 2 tbsp diced black olives or small whole olives

• 1 small onion, diced

• salt

• freshly ground pepper

• 1 tbsp freshly chopped mint

Method

1. Put the tomatoes, chopped bread, crushed garlic, tomato juice, roasted red pepper, chopped onion, cucumber, olive oil and mayonnaise into a food processor or blender.

2. Season with salt and freshly ground pepper and sugar. Whizz until smooth.

3. Dilute with water and chill, taste and correct the seasoning.

4. Serve the garnish in separate bowls. Guests help themselves, the soup should be thick with garnish.

5. Drizzle with extra virgin olive oil, on a very hot day and add an ice cube or two if you wish.