Elizabeth Arnott

Apple and Celery Soup

Apple and celery make a great salad combination, so why not make them into a soup as well. This recipe is very quick and easy.

Cooking time: 20 minutes
Serves: 2
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1 dessert apple (cored and chopped) 
2 stalks celery (chopped)  
2 tbspn olive oil  
1 clove garlic (peeled and crushed)    
1½ cups (10 fl oz/100ml) water or vegetable stock     
½ cup (4 fl oz/100ml) rice milk    
½ cup (4 fl oz/100 ml) goat or sheep yogurt               

2 tbspn walnuts (roughly chopped)

  1. Heat the oil in a pan, add the apple, celery and garlic, and cook over a low heat for  three or four minutes
  2. Heat the water or vegetable stock and rice milk, and add to the mixture, then season 
  3. Cover and simmer for 3 minutes 
  4. Pour into a food processor and blend until smooth 
  5. Allow to cool a little before stirring in the yogurt  
  6. Serve garnished with walnut 

Cook's Tips:
This soup also tastes delicious cold. Chill in the refrigerator for at least 2 hours before  serving. I have a great recipe for vegetable stock at the end of this book.  

Chilled Watermelon and Tomato Soup

My friends Johann and Octavio who used to own a beautiful restaurant in Merida, introduced me to this exquisite, delicate soup.  Perfect for a hot summer evening, chilled watermelon and tomato soup is very refreshing and has a beautiful, rich, red colour

Time: 40 minutes plus 2 hours chilling time 
Serves: 4 
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2½ lb (1.25k) watermelon 
12 oz (350g) ripe tomatoes 
2 tbspn fresh lemon juice 
1 tspn avocado oil 
 2 oz (50g) feta cheese (finely cubed) 
1 can anchovy fillets (drained and cut into small pieces) optional 

Garnish: a few sprigs of fresh mint 

  1. Place the whole tomatoes in a bowl, and pour boiling water over to cover 
  2. Leave for a few minutes, then remove the tomatoes with a fork, one at a time, and gently peel off the loosened skin 
  3. Halve the tomatoes, and discard the seeds while conserving the juice 
  4. Cube and seed the melon 
  5. Put pieces of watermelon in the blender and pulse until smooth.  Strain the liquid into a measuring jug.  Do the same with the tomato and strain into a separate measuring jug.  If you can’t put all the ingredients in at the same time, make smaller batches. You should have approximately the same amount of watermelon and tomato juice.  Depending on the juiciness of the two main ingredients, you may need to adjust the quantities slightly 
  6. Lightly season, cover, and chill in the refrigerator for at least 2 hours 
  7. To serve, scatter some feta cheese into each soup bowl, add the anchovy fillets, ladle in the soup, and garnish with a few drops of oil and a sprig of mint 
Cook's Tip: You can save chilling time by storing the watermelon overnight in the refrigerator 
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