Mediterranean Cold Eggplant Soup
Spring is coming, gradually bringing warm weather, and this means that its time to update the menu and replace “heavy” winter soups with light and cold summer ones. Here’s one based on eggplants. Making this soup is very quick and if the weather suddenly becomes less warm than anticipated, it can actually be served hot as well.
The tastes combination is classically Mediterranean – eggplants, mint, goat yogurt and chili peppers….
(For 6 regular soup-bowls or 16 small servings, like the one illustrated above)
3 large eggplants (or 500 grams of grilled eggplant “flesh”)
500 ml. goat yogurt
500 ml. water
2 garlic cloves
100 gr. goat cheese – similar to non-aged/young Sainte-Maure
1/2 chili pepper
Mint leaves (amount can be varied, roughly take half-a-bunch or mint branches)
The eggplants for this soup need to be grilled on open fire. The smoky taste is a must, otherwise the magic is lost. If you don’t have an open fire grill, then bake them until ready in the oven (or fry on a dry heavy pan), turning them over from time to time. Afterwards, to add the smoky taste. using culinary burner (just like the one used in creme brulee preparation), char the skin from the outside (as illustrated below).
Peel the charred eggplants, collect the pulp in a colander and remove the liquids. Afterwards, put all the ingredients into a pan break/mix using a blender into a uniform substance. If you plan serving this warm – heat the substance in the pan.
Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?
Please leave us comments about your experience…..