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BS: Cold Soup

Stanron 08 Apr 19 - 07:59 AM
Steve Shaw 08 Apr 19 - 08:12 AM
Mrrzy 08 Apr 19 - 10:09 AM
Stanron 08 Apr 19 - 12:47 PM
Steve Shaw 09 Apr 19 - 11:13 AM
Stanron 09 Apr 19 - 11:18 AM
Donuel 10 Apr 19 - 10:45 AM
Steve Shaw 10 Apr 19 - 12:24 PM
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Subject: BS: Cold Soup
From: Stanron
Date: 08 Apr 19 - 07:59 AM

Anyone else do something like this? I made this this morning and couldn't believe how good it tasted.

Three heaped tablespoons of yogurt. I use soya yogurt but any unsweetened, unflavoured yogurt of your choice should do.
One teaspoon, or less, of Marmite. This is a UK yeast extract product. The Oz version, I understand, is Vegemite. Is there a US equivalent?
One heaped tablespoon, or more, of tomato puree. This adds sweetness to balance the saltiness in the Marmite.
Two or three peeled cloves of garlic.
Fresh chili to taste.
Two or three heaped tablespoons of cooked beans. I had cannelli beans to hand but butter beans or black turtle beans would do as well.
A small tin of mackerel in oil. 125 grams including the oil.

All this went into the blender at top speed for about a minute.

This would make a couple of servings as a stand alone soup or starter. I used it as a dressing for a chopped salad. I'll get several servings out of it.


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Subject: RE: BS: Cold Soup
From: Steve Shaw
Date: 08 Apr 19 - 08:12 AM

My go-to cold "soup" as a summer starter is salmorejo, a sort of thicker version of gazpacho from Andalucía. It's made with puréed tomatoes, stale bread, olive oil and garlic. You serve it in small glasses with crumbled hard-boiled egg and little chunks of Serrano ham scattered on top and a little breadstick or two on the side. Contrary to received wisdom, you can make it with good quality canned plum tomatoes. Also, contrary to received wisdom, you can blitz fresh tomatoes if that's what you're using without bothering to skin them first. The secret ingredient for any Mediterranean tomato-based dish is half a teaspoon of sugar.


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Subject: RE: BS: Cold Soup
From: Mrrzy
Date: 08 Apr 19 - 10:09 AM

We have no Marmite or Vegemite. Our one bright spot in today's Mrrica?

I would use a spoon of concentrated broth (mushroom maybe) like Better Than Bouillon.

Sounds yum.


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Subject: RE: BS: Cold Soup
From: Stanron
Date: 08 Apr 19 - 12:47 PM

Marmite has become synonymous for anything some people love and other people hate. Anything with a high salt content and rich in 'Umami' could be used as a replacement. The Greeks and Romans had Garum which I assume did very much the same job as Marmite but was a bit more universally loved perhaps.

Salmonella sounds good. It definitely looks more than a couple of steps up from a cold tomato cupasoup.

(I've just been spellchecking this and the spellchecker underlined Salmorejo and suggested 'Salmonella'!)


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Subject: RE: BS: Cold Soup
From: Steve Shaw
Date: 09 Apr 19 - 11:13 AM

I'm a bit busy with my rellies today, and I can't remember where I've put it, but I'll dig out my salmorejo recipe when I can.


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Subject: RE: BS: Cold Soup
From: Stanron
Date: 09 Apr 19 - 11:18 AM

Stanron wrote: Salmonella sounds good.

This was supposed to read "Salmorejo sounds good."

I must have clicked on the suggestion by mistake. Sorry.


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Subject: RE: BS: Cold Soup
From: Donuel
Date: 10 Apr 19 - 10:45 AM

Duck Soup is still funny


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Subject: RE: BS: Cold Soup
From: Steve Shaw
Date: 10 Apr 19 - 12:24 PM

But it isn't what it's quacked up to be...


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Mudcat time: 18 July 6:33 AM EDT

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