Cold soup

That’s it: a wonderful afternoon, mum, the sun and colours on the plate…

I summon the summer perversely: with my cold soup! 🙂

I put coconut milk in the fridge so that it could thicken. Then I washed vegetables, peeled and cut zucchini, cut off the ends of beets and cut them, and I chopped young beet greens. Next, I poured hot broth over vegetables and salted a little. I cooked it at a moderate heat for a few minutes. Then I added chopped leaves, garlic and cooked it for a while. I set it aside to cool. Meanwhile I cut washed radish, cucumber, zucchini and added to the soup. I chopped fennel, mint, chive and added to the pot. When the soup was cold, I poured milk and lemon juice, and spiced it. Finally, I added diced avocado.

I heated a dry frying pan on a high heat and put the buckwheat in it. I roasted it for a while and then added heated (in another frying pan) olive oil to it. I heated it a bit longer. I lined a bowl with paper towel and put the buckwheat in. When the fat was drained off, I added the buckwheat to the cold soup.

Summer, come back!!!!