Thursday, November 14, 2024
Seafood

Ice-Cooled Summer Soup With Shripm Skewer

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On hot, hot summer days, when the heat is literally over, we all long for cooling off. Inwardly and outwardly. On these days, I have the constant question of what I could make delicious food, without long standing at the hot stove.

That’s why I was delighted to meet the challenge that  ALDI SOUTH has placed in me as part of our collaboration. Namely to create a cold soup, which should provide us with cooling on hot summer days.

Immediately I am introduced to the motherland of cold soups, which, by the way, is one of our favorite holiday countries: Spain. There, the cold soup in the summer heat is not to imagine the diet. I even think the Spaniards invented the cold soup, or were they the Portuguese, the Italians or the Greeks? In any case, the ice-cold soup is a delicious, refreshing and not least very healthy meal in the heat. Not only for the southern Europeans .

For my summer soups recipe, it was important to me that all of my summer favorite foods come in, which I find particularly refreshing and which perfectly fit into an iced soup. Watermelon stood right up there with me because it gives the soup a slightly fruity touch. Watermelon is the ultimate refreshment for me in summer, especially when it comes out of the fridge. My family and I eat them by the kilo. It is so delicious, refreshing and always quench your thirst, just wonderful.

Followed by the cucumber, which I even used this summer for a refreshing lemonade. It is the perfect culinary companion for hot days. And then the tomato, mhhhh, the classic when the heat pulls over the land. It always works when the stove is cold and still needs a tasty meal on the table.

Thus, the experimental kitchen started with all these healthy vegetable treats for hot days. They became the main characters in my ice-cooled summer soup. The preparation is also exactly to my taste, everything whittle, puree – done!

As icing on the cake, I serve a delicious prawn skewer with my summer soup. It is turbo-fast even when it is very warm. It is fried only very briefly and harmonizes simply deliciously with the cold soup. You can serve the soup also great in glasses. The shape you can choose as you wish, it should fit only a tablespoon through the opening . I think in glasses, the cold soup is particularly good effect and decorated with a salt edge, they are the absolute eye-catcher.

Ice-Cooled Summer Soup With Shrimp Skewer

PREPARATION 30 minutes PREPARATION 10 minutes TIME TOTAL 35 minutes PORTIONS 4 people

INGREDIENTS

FOR THE SUMMER SOUP – ALL INGREDIENTS ARE ALSO AVAILABLE AT ALDI SOUTH

  • 400 g watermelon, pulp – low in kernels
  • 5 tomatoes – gutted, roughly minced
  • 1 cucumber – peeled and gutted, roughly minced
  • 1 red pepper – gutted, roughly minced
  • 1/2 red onion – medium sized, roughly minced
  • 1 jalapeño – gutted, roughly minced
  • 1 lime – juice
  • 10 g parsley, fresh – washed
  • 2 tbsp oil
  • 1 tbsp white balsamic vinegar
  • 1 tsp salt
  • Salt, pepper, white balsamic vinegar – to season
  • Parsley, small diced peppers, cucumber, onion – to garnish, as desired

FOR SPARKLING – ALL INGREDIENTS ALSO AVAILABLE AT ALDI SOUTH

  • 225 g net TK Prawns, raw peeled – like organic
  • 30 ml of oil
  • 5 g parsley – chopped
  • 2 garlic cloves – pressed
  • 1 pinch of chili
  • 1 pinch of sea ​​salt

MANUAL

FOR THE SUMMER SOUP

1.PLEASE NOTE:

 You will need an electric mixer , such as a blender or blender , to chop the ingredients.

2.Remove the pulp from the melon and cut into chunks . If you do not use a low-core melon, then remove the kernels as much as possible.

3.The cut tomatoes into chunks and remove seeds. Wash the Capsicum , remove their seeds and cut into small pieces.

4.The cucumber peel, cut in half, remove seeds and cut into large pieces . 

5.Core the jalapeno and cut into small pieces, peel the red onion and cut it into chunks .

6.Add all coarsely minced ingredients to your blender , add the  olive oil , the white balsamic vinegar , the lime juice, the washed parsley and 1 teaspoon salt. 

7.Puree everything into a smooth mass. 

8.Refrigerate until serving for at least 1 hour , or even overnight. After cooling and pounding the soup, you can still season with salt, pepper and balsamic vinegar to taste. 

FOR THE SPARKLING

1.PLEASE NOTE: 

You need 4 wooden skewers , put in cold water for at least 1/2 hour . 

2.The shrimp thaw, wash and pat dry . 

3.Immediately sprinkle the shrimp  on the  four watered wooden skewers .

4.The shrimp skewers on each side for about 2 minutes in a little oil in a nonstick pan sear .

5.In the meantime mix the olive oil with the pressed garlic , chili, sea salt  and chopped  parsley . 

6.The olive oil mixture over the shrimp skewers pour and nor can roast about 1 minute in the pan withuntil the garlic is lightly browned.

7.Arrange the soup in any container, garnish with chopped bell peppers, red onions, cucumber and a little  parsley  and serve the prawn skewers.

WHAT DO YOU MEAN?

Did you try the recipe once? How do you find it? I am always happy about praise, friendly criticism or your tips and experiences. Let us stay in the exchange via the comment function below. I would be happy.