cold pepo soup

Cold pepo soup is a cold blend of roasted patty pan squash and courgettes. Furthermore, it’s flavoured with store-bough horseradish sauce. It’s taste is fresh. And a treat for lunch. When you need this kick and a refreshment in one go. This soup is not a local hero. Nor it is classified as part of a global comfort food repository. It’s a chilled soup with a name and a mix. That I created on the fly
  1. 15 min.: time to slice, dice & cook vegetables
  2. 10 min.: time to roast cooked vegetables
  3. 5 min.: time to blend & mix roasted vegetables
  4. 30 min.: total time to cook soup

2 (out of 3)

Vegetarians

Carnivores

Pescatarians

to serve with

cassava chips
or a Turkish bread, buttered with horseradish sauce and stuffed with cooked ham

ingredients

  • 1 patty pan squash
  • 1 courgette (aka zucchini)
  • 20 gr. of butter (cream butter preferably for its warm nutty taste)
  • 1 tsp. of horseradish sauce per mug or bowl

TOOLS

  • a Knife
  • a spoon or Spatula
  • a fork
  • a Cutting Board
  • a casserole or pan with a thick bottom
  • a Sieve or Colander
  • a clean Kitch Towel
  • a blender
  • a container with lid
  1. Wash and towel dry squash and courgette
  2. Do not peel the vegetables
  3. Slice & dice them into small cubes
  4. Turn on the heat
  5. Fill pan with 2/3 of water
  6. When water is boiling, add cubes of squash & courgette
  7. When the water  is boiling again, turn down the heat
  8. Let the vegetables simmer for 5 min.
  9. Take the fork and prick a cube
  10. Taste it
  11. When the cube has a great bite, go to step 14
  12. In case this cube does not have a great taste and it’s bite is still awkwardly crunchy, continue to simmer
  13. Let the vegetables continue to simmer for 2 min.
  14. Remove pan from the heat
  15. Sieve the vegetables
  16. Let them rest in sieve, that you place on top of the pan
  17. Take the casserole
  18. Warm it on the hot stove
  19. Add butter to the casserole
  20. When the butter has melted 
  21. Add cooked vegetables
  22. And roast them for 2 min.
  23. Give the lot a good stir
  24. And give them their final roast of 2 min.
  25. Carry the roasted vegetables and juices over to the blender
  26. And give the blender a few jolts
  27. The structure of your sauce should be smooth
  28. In case the soup is too thick for your taste, add 1/4 of a cup of cooked water to the blender
  29. Continue with step 26 
  30. Season with salt & pepper (be aware, this super strong horseradish sauce will be added later, so you might go slow on the s&p)
  31. Give the blender one last jolt
  32. Serve in a mug or bowl
  33. Add 1 tsp. of store-bought horseradish sauce to each mug or bowl
  34. And stir well
  35. Bon appétit
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