Cold soups are great when the weather is hot. This recipe utilises the first salad vegetables of the year, when they're young, fresh and tender (just like I was twenty-five years ago) to make a delicious and refreshing soup for the first sunny days of spring. And as if being delicious wasn't enough, this soup is absolutely fat-free, totally zero-carbohydrate and extremely low calorie. You'll use up calories eating it.
If you feel you'll waste away without a bit more sustenance, mix a lump of sour cream into your soup. I don't think it needs it. It's perfect just as it is.
Ingredients
350g of beet leaves
250g of sorrel leaves
1 cucumber
A handful of radishes
A small bunch of fresh dill
A few spring onions
2 litres of water
Salt
Bring the water to the boil in a pan and add the beet leaves, roughly chopped. Simmer for seven or eight minutes then add chopped sorrel. Cook for a further seven or eight minutes, then turn off the heat and leave to cool. Chop the remaining vegetables and herbs and when the soup is almost cold, add them along with a little salt. Chill the soup for an hour or so before serving.