Cool down with Ravinder Bhogal’s chilled soup recipes

Chill Out: Refreshing Summer Soups from Ravinder Bhogal

As the temperatures soar, is there anything better than a bowl of chilled soup? These vibrant recipes by Ravinder Bhogal not only promise to refresh and hydrate but also deliver a satisfying dose of flavor that will keep your culinary excitement alive all season long. Dive in and explore three delightful chilled soups perfect for al fresco dining or picnicking adventures!

Cold Fragrant Coconut Yoghurt Soup with Rice Noodles and Cucumbers

A Creamy Delight

This silky soup thickened with chickpea flour speaks of warm tropical beaches and sunshine. The sweetness of coconut yogurt brings a comforting childhood nostalgia, making it perfect for sweltering days.

• Prep Time: 15 min
• Cook Time: 50 min
• Chill Time: 4 hr+
• Servings: 4

Ingredients:

• 350g natural coconut yogurt
• 30g chickpea flour
• ½ tsp turmeric
• 1 tbsp coconut oil
• 1 tsp brown mustard seeds
• 1 pinch of asafoetida (optional)
• 15 fresh curry leaves
• 4 makrut lime leaves (torn)
• ½ tsp cumin seeds
• 1 stick cinnamon (broken)
• 1 thumb of ginger (grated)
• 2 sticks lemongrass (chopped)
• 1 green chili (finely chopped)
• 1 heaped tsp soft brown sugar
• Sea salt to taste
• 1 cucumber (thinly sliced)
• 250g flat, wide rice noodles
• Juice of 2 limes
• 1 long red chili (sliced)
• Fresh coriander leaves for garnish

Directions:

1. Combine the Base: Whisk together the coconut yogurt, chickpea flour, and turmeric in a large bowl. Gradually add 1.5 liters of water until smooth.

2. Sauté Aromatics: Heat coconut oil in a large saucepan. Add mustard seeds and wait for them to pop. Then, add asafoetida, curry leaves, lime leaves, cumin seeds, and cinnamon. Sauté briefly. Add grated ginger, lemongrass, and green chili, stirring until fragrant.

3. Cook the Mixture: Pour in the yogurt mixture, add sugar, and season with salt. Cook until boiling, then simmer for 15-20 minutes. Cool and refrigerate for at least 4 hours.

4. Prep the Noodles and Cucumber: Sprinkle cucumber slices with salt for 15 minutes, then rinse. Soak noodles in boiling water for 5 minutes, then chill in cold water.

5. Serve: Divide noodles among bowls, stir lime juice into the chilled broth, and ladle it over the noodles. Top with cucumber, chili, and coriander leaves.

Chilled Pea, Green Curry and Thai Basil Soup

A Burst of Freshness

Sumptuous, vibrant, and packed with tender peas, this soup is elevated by a quick green curry paste, providing a perfect blend of heat and freshness.

• Prep Time: 5 min
• Cook Time: 30 min
• Chill Time: 4 hr+
• Servings: 4

Ingredients:

• 1 tbsp coconut oil
• 1 bunch spring onions (finely chopped)
• 2 tbsp green Thai curry paste
• 500g fresh peas (or frozen, defrosted)
• 400g hot vegetable stock
• 400ml coconut milk
• 1 handful Thai basil
• 50g spinach
• Juice of 1 lime
• Asian microgreens or pea shoots for garnish

Directions:

1. Sauté the Onions: Melt coconut oil and sauté spring onions until softened. Add curry paste and cook for 5 minutes.

2. Combine Ingredients: Stir in peas and pour in vegetable stock. Reserve some coconut milk, then add the rest to the pan. Simmer for 5 minutes.

3. Add Greens and Blend: Add chopped Thai basil and spinach, simmer another 5 minutes. Blend until smooth and cool. Chill in the fridge for at least 4 hours.

4. Final Touch: Before serving, stir in lime juice. Ladle into bowls, top with reserved coconut milk and garnish with microgreens.

Cold Tomato Rasam with Curry Leaf and Peanut Furikake

An Irresistible Indian Twist

Get ready for a flavor explosion! This cold rasam, enriched with roasted peanut furikake, is the ultimate combination of tangy and nutty, leaving you craving more.

• Prep Time: 15 min
• Cook Time: 1 hr
• Chill Time: 4 hr+
• Servings: 4

Ingredients for the Furikake:

• 1 tbsp coconut oil
• 50g salted roasted peanuts (roughly chopped)
• 15 curry leaves (torn)
• 25g unsweetened desiccated coconut
• 3 tbsp sesame seeds
• 1 tsp nigella seeds
• 1 tsp brown mustard seeds
• 2 nori sheets (crumbled)
• 1 tbsp maple syrup
• ¾ tsp chili powder
• ½ tsp sea salt

Ingredients for the Rasam:

• 5 medium tomatoes (finely chopped)
• 1 banana shallot (finely chopped)
• 100g tamarind paste
• 25g light brown sugar
• 2 tbsp coconut oil or ghee
• 1 tsp mustard seeds
• ¼ tsp asafoetida (optional)
• 15 fresh curry leaves
• 1 star anise
• 1 tsp cumin seeds
• 2 green chilies (finely chopped)
• 30g fresh ginger (grated)
• 1 tsp ground coriander
• ¾ tsp ground black pepper
• 1 tsp ground turmeric

Directions:

1. Make the Furikake: In a frying pan, melt coconut oil, then add peanuts, curry leaves, coconut, sesame, and mustard seeds. Sauté until golden. Mix in remaining ingredients, toast briefly, and cool.

2. Prepare the Rasam: Combine tomatoes, shallot, tamarind, and sugar in a saucepan with 1.5L water. Boil, then simmer for 30 minutes.

3. Sauté the Spices: In a separate pan, heat coconut oil or ghee. Fry mustard seeds until popping, then add other spices and aromatics. Combine this mix with the tomato broth and simmer for an additional 15 minutes.

4. Chill and Serve: Cool the rasam, then refrigerate for 4-6 hours. Serve chilled with a sprinkle of peanut furikake.

Conclusion

As you savor these refreshing soups, you’ll find they are not only cooling but also packed with nutrients. Perfect for hot summer days, these delightful recipes by Ravinder Bhogal will elevate your warm-weather dining experience. Enjoy them alone or as a part of a larger feast, either way, they promise to keep your palate intrigued and your taste buds dancing. Get ready to chill!