Recipe: Cold ratatouille soup

10 minutes. Serves 4

3 cups cold ratatouille

2 1/2 cups cold chicken or vegetable stock

2 tablespoons Pernod

1 1/2 teaspoons sherry vinegar

Salt and pepper

Fried country croutons, chopped Nicoise olives, pesto or crème fraîche to garnish

1. Combine the ratatouille, stock, Pernod and vinegar together in a blender. Blend the ingredients at high speed until the mixture is very smooth and creamy. Strain the soup through a fine mesh sieve such as a chinois for the most refined texture.

2. Season the soup well with salt and pepper. Garnish the soup with croutons, chopped olives, a drizzle of pesto or a dollop of crème fraîche. This soup is also good served hot.

EACH SERVING, WITHOUT GARNISHES

Calories 286

Protein 5 grams

Carbohydrates 17 grams

Fiber 4 grams

Fat 22 grams

Saturated fat 3 grams

Cholesterol 0

Sugar 10 grams

Sodium 165 mg