Rhiwbina Living
Summer 2023 issue of Rhiwbina Living, the award-winning magazine for Rhiwbina. Summer 2023 issue of Rhiwbina Living, the award-winning magazine for Rhiwbina.
summer soups Soups aren't just for the colder months. Here are some refreshing and delicious soups that are perfect for the summer season Pea and mint soup 2 tbsp extra-virgin olive oil, 6 spring onions, chopped 2 cloves garlic, 1 sliced and 1 halved 750ml vegetable stock 700g frozen peas a small bunch of mint, leaves picked and shredded 100ml single cream, plus a drizzle 4-8 slices ciabatta 150g ricotta 1 lemon, skin removed and juiced handful pea shoots ☐ Heat the oil in a stock pot over a medium-high heat and fry the spring onions and sliced garlic for a few minutes until they are soft. Add in the stock and peas, and bring the mixture to a simmer. Cook for 6-8 minutes or until the peas are tender. ☐ Add the majority of the mint, and blend with a stick blender until it's smooth. Add in the cream and blend again until the mixture is creamy. You can run the mixture through a sieve at this point if you'd like a smoother texture. Warm the mixture through on the hob. ☐ Toast the ciabatta, then rub both sides with the halved garlic clove. Whip the ricotta in a bowl with the lemon zest, a squeeze of juice and some seasoning. Spoon over the ciabatta. ☐ Divide the soup between the bowls, drizzle with a little more cream and olive oil, and scatter with pea shoots. Serve with the ciabatta. 46
Watermelon gazpacho 500g watermelon flesh, roughly chopped, plus a little extra finely chopped to garnish 2 vine tomatoes, roughly chopped ¼ small red onion, roughly chopped ¼ cucumber, roughly chopped, plus a little extra finely chopped to garnish ½ red pepper, roughly chopped 1 garlic clove ¼ red chilli, deseeded 40g stale white bread 1 tbsp red wine vinegar 1½ tbsp extra-virgin olive oil, plus extra to drizzle ☐ Put all the ingredients into a blender and blend until it's smooth. Thin the mixture out by adding an ice cube and blending again if this is required. ☐ Season the mixture with salt, cover, then put it in the fridge to chill overnight. Celery soup 2 tbsp olive oil 300g celery, sliced, with strings removed 1 garlic clove, peeled 200g potatoes, peeled and cut into chunks 500ml vegetable stock 100ml milk crusty bread, to serve spring onions, chopped ☐ Heat the oil in a large saucepan over a medium heat. ☐ Add the celery, garlic and potatoes and coat them all in the oil. Add a food ☐ Divide the mixture among bowls or glasses and garnish with extra watermelon and cucumber. ☐ Finish with a grind of black pepper and a drizzle of oil. splash of water and a pinch of salt and cook, stirring regularly for 15 minutes. Add more water if the vegetables begin to stick to the base of the saucepan. ☐ Pour in the vegetable stock and bring the mixture to the boil. Then turn the heat down and simmer for 20 minutes further, or until the potatoes are falling apart and the celery is soft. ☐ Blend the entire mixture in a blender, then add in the milk and blend again. Adjust the seasoning to taste and sprinkle the chopped spring onions on top. ☐ Serve the soup with warm crusty bread. Cucumber & mint gazpacho 1 cucumber, halved lengthways and roughly chopped 1 yellow pepper, deseeded and roughly chopped 150ml pot fat-free natural yogurt 2 tbsp white wine vinegar 1 small avocado, chopped 2 crushed garlic cloves small bunch of chopped spring onions small bunch of chopped mint snipped chives ☐ Place all the ingredients in a food processor or blender (reserving half the yogurt and mint) and blitz until the mixture is smooth. Add a drop of vinegar and season to taste. If you require the consistency to be thinner, add a splash of water. ☐ Chill the mixture for a few hours and then serve with the remaining yogurt and mint, adding a few snipped chives. 47 47
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Watermelon<br />
gazpacho<br />
500g watermelon flesh, roughly<br />
chopped, plus a little extra finely<br />
chopped to garnish<br />
2 vine tomatoes, roughly chopped<br />
¼ small red onion, roughly chopped<br />
¼ cucumber, roughly chopped, plus<br />
a little extra finely chopped to garnish<br />
½ red pepper, roughly chopped<br />
1 garlic clove<br />
¼ red chilli, deseeded<br />
40g stale white bread<br />
1 tbsp red wine vinegar<br />
1½ tbsp extra-virgin olive oil, plus<br />
extra to drizzle<br />
☐ Put all the ingredients into a<br />
blender and blend until it's smooth.<br />
Thin the mixture out by adding an<br />
ice cube and blending again if this is<br />
required.<br />
☐ Season the mixture with salt,<br />
cover, then put it in the fridge to chill<br />
overnight.<br />
Celery soup<br />
2 tbsp olive oil<br />
300g celery, sliced, with strings<br />
removed<br />
1 garlic clove, peeled<br />
200g potatoes, peeled and cut into<br />
chunks<br />
500ml vegetable stock<br />
100ml milk<br />
crusty bread, to serve<br />
spring onions, chopped<br />
☐ Heat the oil in a large saucepan<br />
over a medium heat.<br />
☐ Add the celery, garlic and potatoes<br />
and coat them all in the oil. Add a<br />
food<br />
☐ Divide the mixture among bowls<br />
or glasses and garnish with extra<br />
watermelon and cucumber.<br />
☐ Finish with a grind of black pepper<br />
and a drizzle of oil.<br />
splash of water and a pinch of salt and<br />
cook, stirring regularly for 15 minutes.<br />
Add more water if the vegetables<br />
begin to stick to the base of the<br />
saucepan.<br />
☐ Pour in the vegetable stock and<br />
bring the mixture to the boil. Then<br />
turn the heat down and simmer for 20<br />
minutes further, or until the potatoes<br />
are falling apart and the celery is soft.<br />
☐ Blend the entire mixture in a<br />
blender, then add in the milk and<br />
blend again. Adjust the seasoning to<br />
taste and sprinkle the chopped spring<br />
onions on top.<br />
☐ Serve the soup with warm crusty<br />
bread.<br />
Cucumber & mint<br />
gazpacho<br />
1 cucumber, halved lengthways and roughly chopped<br />
1 yellow pepper, deseeded and roughly chopped<br />
150ml pot fat-free natural yogurt<br />
2 tbsp white wine vinegar<br />
1 small avocado, chopped<br />
2 crushed garlic cloves<br />
small bunch of chopped spring onions<br />
small bunch of chopped mint<br />
snipped chives<br />
☐ Place all the ingredients in a food processor or blender<br />
(reserving half the yogurt and mint) and blitz until the<br />
mixture is smooth. Add a drop of vinegar and season to<br />
taste. If you require the consistency to be thinner, add a<br />
splash of water.<br />
☐ Chill the mixture for a few hours and then serve with<br />
the remaining yogurt and mint, adding a few snipped<br />
chives.<br />
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