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)