It’s been more than 10 years since I traveled by cruise for the first time ever. During that trip, one of the dishes I was served and still remember quite vividly from one of the beautiful dinners was a chilled soup. So, while the city is in the midst of the summer heat I thought about it, however, the cruise ship Executive Chef’s recipe is in a box in storage in Mexico, so I relied on my memories, those I had lived as well as those I had in my taste buds in order to get to the soup in question. I think it came out really good, and that my memory served me right. Sooo, here’s what I did. I hope you like it and that you enjoy it on those days when you want to move into the fridge’s crisper drawer.
Chilled Apple Soup
A fresh soup that makes one think about dessert at the beginning of the meal, and since we give ourselves a few allowances through the summer, here's something one would love to eat on those days where life could be run on fresh sweets.
Equipment
- Blender
- Lemon Juicer
- Cooking Spoon
- Big Bowl
Ingredients
- 350 g Apple compote unsweet
- 500 g Vanilla ice-cream
- 1/2 Lemon juiced
- 500 ml Fresh water
- Ground cinnamon
Instructions
- Chill the soup plates in the freezer for 15 minutes.
- In the meantime, add the apple compote, the vanilla ice-cream, the lemon juice, the ground cinnamon (let's say about 1/2 teaspoon), and half the water in the blender jug.
- Mix the lot and then pour in a big bowl.
- Verify the soup by adding the rest of the water little by littler. The amount of water will define how creamy the soup will be. (You may not need to add all of the remaining water).
- Serve in the soup plates you previously chilled in the freezer. Decorate by sprinkling a dash of ground cinnamon on top.
Notes
- If you would rather use applesauce instead of compote, the result will be very similar.
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