first recipe redux in 2013- chilled apricot soup!

21 Jan

hi everyone,

hope everyone is doing well.

it’s time for the first Recipe ReDux of the year! woohoooo!

and the theme of this month:

January – A Trend in Every Pot – We love reading predictions for what will be hot this year on restaurant menus and in supermarkets. Pick your favorite ‘new’ food trend and add it to a pot. Take a trend and use it in a soup, stew, one-pot meal or Crock Pot recipe to warm up readers (or perhaps use a chilled pot if it’s currently summer in your part of the globe.) Thanks to Meg’s Food Reality for the theme suggestion of “Soups!”

it’s really exciting and challenging at the same time.

it’s summer time down-under and it’s particularly hot this past week. there were days of 40 degree Celcius.

so i was really hesitant to make a hot soup- although i was really tempted to. i chose to make chilled soup.

something fresh, new and exciting- using Australian summer stone fruits!

i’ve got the inspiration from Sterling-Rice Group 10 Cutting Edge Dining Trends of 2013. Very interesting prediction.

but i’m glad that vegetables have climbed up the ladder. yeah- it’s time for vegetables to shine!

i have chosen to work on the 8th trend- which is the use of fruits in savoury dish. i chose to make this gorgeous chilled apricot soup.

perfect for the 40 degree Celcius day!

soup 1

Chilled Apricot Soup

slightly adapted from Cooks.com

3 cup fresh apricots, not pitted (about  7 apricots)
3 cup water
1/2 cup sugar
juice of 1/2 lemon
grated 1 lemon rind
2 tbsp. cornstarch
3/4 cup no fat Greek yoghurt

How?

1. Simmer the apricots in the water for 1/2 hour, or until very soft. Pit, then sieve. Using a handheld blender, mash the apricots.

soup 2

2. Add the water in which it was cooked back to the pot, sugar, lemon juice and lemon rind. Simmer for 5 to 10 minutes.

3. In a small bowl, dissolve the corn starch in little water using a small spoon/fork. Add into the soup. Simmer until it’s thickened for a few minutes.

4. Chill the soup in the refrigerator for a few hours. Laddle the soup into four small bowls and garnish each bowl with a dollop of yoghurt.

soup 3

5. Swirl and enjoy! Slurp!

soup 4

Hope you enjoy it!

soup 5

Until next time. Ciao!

ps. don’t forget to have a look on recipes from other Recipe ReDux members!



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4 Responses to “first recipe redux in 2013- chilled apricot soup!”

  1. dixya @ food, pleasure, and health January 22, 2013 at 3:38 am #

    such a refreshing idea although its still cold here..

  2. serena January 23, 2013 at 10:21 am #

    Yummy! Even tho it’s winter here this sounds delicious for a refreshing dessert after a heavy meal. Love the fruit trend!

  3. Deanna Segrave-Daly (@tspbasil) January 25, 2013 at 3:02 pm #

    I’m bookmarking this one for when the summer heat comes back to the States (which I’m dreaming about now.) Sounds so refreshing!

  4. ReganJonesRD January 27, 2013 at 8:51 pm #

    Fortunately for me, the winters are pretty mild where I live in the States… so I’m thinking it won’t be long before I try this!

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