Recipe: Cold ratatouille soup
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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
