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Chilled olive soup
| Preparation : 15 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 4
:
| 60 | g bread (crusts removed) |
| 2 | small spring onions |
| 5 | anchovies in olive oil |
| 2 | mint leaves |
| 200 | ml milk |
| 40 | ml olive oil |
| 100 | g cucumber |
| 50 | g green olives |
| 4 | basil leaves |
| 2 | tbsp mascarpone cream |
| 1/2 | lemon |
| freshly-milled pepper |
| 1 | Soak the bread in the milk. |
| 2 | Peel the cucumber and cut into large pieces. |
| 3 | Peel and halve the onions. Squeeze the ½ lemon. |
| 4 | Place all the ingredients in the blender jug, starting with the liquids. Turn the selector to the "soups" setting and liquidise for 1 minute. You can add a little milk if you prefer a thinner consistency. Serve chilled. |
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