The British Summer
Yes! I know many of you will laugh at this, thinking…what is she talking about?
Although real summer is somehow rare in the UK, the fact is that when the sun finally shines and the sky is clear blue it´s an amazing feeling…
The other day, when looking at some sunny London Instagram feeds and watching the news, I found myself thinking and somehow nostalgic about the summer feeling in London….
The summer dresses, or the winter ones you can still adapt simply by not wearing tights and a jacket or layers underneath (an art you master after some years living there), ballerina shoes (even if at 7 am while waiting for the bus your feet turn purple because is still quite cold)….that lightness is something to treasure!
All food magazines are packed with summer colours, green and fresh options, British asparagus and of course…recipes for the picnics in the park, work lunches seated outside or Sunday barbecues in the garden.
British strawberries to follow the Slam of the Slams….Wimbledon matches in big screens outside…and of course Pims and Lemonade! What not to like?
So my recipe for today, is inspired by this British Summer feeling… fresh, light and super tasty…some spoons of renewed hopes after a hard cold winter!
Enjoy the Summer!
A Lemony Summer Asparagus Soup
This fresh lemony asparagus soup is my alternative to the very typical cold soups in Spain (Gazpacho and Salmorejo): tomato based soups made with olive oil, garlic and peppers that people drink cold by the glass. I personally don’t like it, so I made this alternative which can be eaten cold if you like or just warm.
Depending on the level of your diet, you can have it for lunch with some nice brown bread and if you like textures add a spoon of fluffy cooked quinoa, or for a light summer dinner just have it on it’s own.
- 2 large courgettes
- 1 large leek
- 1 celery stalk
- 1 bunch of asparagus (more less 300g)
- 4 tbsp olive oil
- zest of 1/2 lemon and juice
- salt and pepper
- fresh mint leaves
- cooked quinoa (optional)
- Peel and slice the courgettes, slice the leeks and the celery stalk.
- In a sauce pan sauté the sliced vegetables in olive oil and add some salt, some mint leaves and the lemon zest.
- Cover with water only until it covers the veggies (it is important not to add too much water so the soup is smooth in the end).
- Bring it to boil and cook for 10 minutes. Switch off the heat, cover the pan and leave it to finish cooking.
- Blend the mixture, add the lemon juice and some more fresh mint and blend again. Taste for seasoning.
- Serve and top it with some pan fried asparagus and if wanted a spoon of cooked quinoa and some black pepper.
- You can add a little of olive oil before serving as well if wanted.
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