Cold Summer Soup
A refreshing summer soup

Cold Summer Soup

  • Cook: 15 min
  • Servings: 4

Ingredients

  • 200 g Apetina® Classic Cubes in Brine
  • 250 g green peas
  • 250 g green asparagus
  • 1 cucumber
  • 1 stalk of lemongrass
  • 1 clove of garlic
  • 1 green chili or Jalepeno pepper
  • 0.5 l Greek yoghurt
  • 10 stalks of moroccan mint
  • salt
  • 1 lemon
  • 150 g sugar snap peas

Twist

Blend the cheese cubes for 2 seconds until the soup takes on an extra delicate appearance with small juicy lumps from the cheese

Serving

Serve in a tumbler glass or long drink glass with a straw

A refreshing Summer soup with green vegetables, mint and white cheese cubes, could be a perfect match for a light lunch or as dinner appetizer.

Slice the cucumber in 4 slices on the long side, remove the kernel and cut into small cubes. Remove the top 4 cm of the asparagus (use as decoration when finishing the soup) and remove the bottom 2 cm before cutting into small cubes. Bring 2 l of water to the boil, add the green peas and stir for approx. 2 min. Remove the hard outer layer of the lemongrass and chop the remaining very finely. Add the chopped asparagus to the peas and boil for 1 min. more. Drain the greens and cool them down directly with cold streaming water. Add the greens into the blender and mix up with the cucumber and lemongrass. Now add 1 clove of garlic and the green chili (jalapeno pepper) into the blender and mix together. Then add the yoghurt and fresh mint and blend again before finishing with salt and lemon juice to your taste. Finally, add the white cheese cubes and blend in very shortly (approx. 2 sec.) to keep the structure of the cheese. Blanch the sugar snap peas and the tops of the asparagus for 1 min. and drain them before decorating the soup.