Sunday, December 11, 2011

Hot and Cold Soup!

Hope you all had a great weekend. We had a great one -finally, after a long wait, we had the first snow of the season, and enjoyed it like little children :-) To celebrate the first snow, I made this Hot and Cold Soup.

I have noticed something ever since I started my food blog: my friends and family always call me whenever they eat something interesting, or notice a new way of presenting food, or a new garnish and sometimes, even when they've had something weird.

This soup idea was given to me by a friend who had a mexican hot and cold soup in a restaurant. She described the 3 layers, and that it was served in a glass and that it was very interesting. So, I borrowed the basic presentation idea and made my own version of this hot and cold soup.

The final verdict - It was a brilliant idea, I was happy with the taste of all the three different layers and the crispy zucchini skin added the zing. My hubby had a big smile on his lips when I served this soup and the smile stayed on after the first spoonful which is a surest sign that the recipe was a hit. 


Ginger-Garlic-Chilli Paste

2 inch piece- ginger, peeled, chopped
2-3 cloves of garlic, peeled, chopped
2 - green chillies
Grind together the ginger, garlic and chillies using a little water. 

First Layer

1 - zucchini
1/4 cup - onions, finely chopped
1 1/2 tbsp - mint leaves, finely chopped
5 pcs - sage leaves, finely chopped
1 tsp - ginger-garlic-chilli paste (more or less)
1 tbsp - sunflower oil
1/4 tsp - cumin seeds
1 - bayleaf
salt and pepper to taste
1/3 cup + 1/4 cup - milk


  1. Peel the zucchini, save the skin and keep aside. Cut the zucchini into small pieces. 
  2. Heat oil in a non stick pan, add the cumin seeds and bayleaf. When the seeds start spluttering, add the 1 tsp of ginger-garlic-chilli paste and saute for a min on medium heat. 
  3. Add the rest of the ingredients except 1/4 cup of milk. Cover the pan with a lid and cook until the zucchini turns soft. 
  4. Let it cool, remove the bayleaf. 
  5. Add the zucchini mix and 1/4cup of milk to a mixer and puree. 
  6. Transfer the pureed mixture to a bowl and put it in the refrigerator to chill.

Second Layer

2 cups - low fat yogurt 
1/2 tsp - dried mint leaves
salt and pepper to taste
1/4 cup - milk
1/2 tsp - sugar
1 tbsp - olive oil

  1. Take a tray, put 2 layers of dish towels on the tray and put a wet muslin cloth on the top of the towels. 
  2. Spread the yogurt on the wet muslin cloth and leave it for appx 15 mins. 
  3. Remove the yogurt with the help of a spoon and a good nice thick hung yogurt is ready. (By the way, you can use this hung yogurt for all sorts of deserts as well – and is a much quicker method than the usual actual "hanging"). 
  4. Put the yogurt in a bowl, add the salt, pepper, dried mint leaves, sugar and mix. Add the milk spoon wise and mix well before adding the next spoonful. Finally add the oil and mix. Let it chill in the refrigerator.

Third Layer

1 1/2 tbsp - sunflower oil
1 tbsp - ginger-garlic-chilli paste
2 - big size tomatoes, finely chopped
1/4 cup - onions, finely chopped
1/4 cup - red bell pepper, finely chopped
2 pieces of cloves
2 tsp - cream
salt and pepper to taste
a generous pinch of sugar

  1. Heat oil in a non stick pan, add the 1 tbsp of ginger-garlic-chilli paste and cook for a minute. Add the cloves, onions and red bell pepper and cook until the onions are soft. 
  2. Add the tomatoes, salt, pepper and cook. Lastly add the cream and sugar and cook for half a minute and remove the mixture from the heat.
For the Zucchini Crisps

Grease a small baking tray, put the zucchini skin on the tray, sprinkle a little salt, pepper and citric acid and bake in a preheated oven to 220 degrees C until crisp. 

  1. Put the zucchini cream in the serving glass. Carefully add the yogurt layer (I put the yogurt into a whipping bag with a big nozzle, for a neat result) and finally add the hot tomato mix on the top. Garnish it with the zucchini crisps and some chilli threads. 
  2. Serve while the top layer is still hot.



  1. That's like soup over salad, man, what an invention!
    And you know what, I thought it was saffron on top, didn't know about chili threads (never came across before..) :-/
    Looks very nice. Tiranga dish for our independence day :D

  2. Rachana, this is truly spectacular!!! Brava!


  3. Creative and gorgeous soup Rachna,new toppings.

  4. That looks so cute and resembles our tri color!!! I dont think I can have that thing after preparing it, its so beautifully done.
    Must taste great too!!
    Have a fabulous week ahead Rachana:)

  5. Wow...Great work...Soup looks very tempting and ya beautiful too..

  6. I've never seen anything like this. It sounds delicious and it certainly is original. I hope you have a great day. Blessings...Mary

  7. Wow gorgeous looking neat and nicely presented. Hats off to your patience

  8. Lovely soup truely inviting dear...

  9. Absolutely innovative and unique recipe. Looks colourful, gorgeous and marvellous.

  10. that looks so superb! and the coloris definitely a tempting to eat the whole glass!!!

  11. Nice recipe....beautifully clicked...looks yummy.

  12. very innovative recipe and looks stunning with such vibrant colours.

  13. wow all three colors from our national flag :)

  14. wow...looks amazing...excellent photography..;)
    Tasty Appetite

  15. Fabulous dear..So tempting and colourful..

  16. Very creative and super inviting,catchy and elegant.

  17. Beautiful soup...lovely colours!!

  18. What an interesting layered soup!

  19. Looks so yum...colourful n tempting

  20. Loved the tri-colored thick soup ! Looks so fabulous Rachna

  21. Sounds amazing, wonderful recipe, thanks for sharing!

  22. I thought it was a cinnamon stick on top, the tri-layer is very catchy!

  23. Cute dish, love all your layers.

  24. This soup is very interesting with lots of techniques involved. This is amazing!

  25. looks so the idea...

  26. Beautiful and colourful...very innovative recipe..
    Happy to follow you :)

  27. How unique and interesting.. beautiful presentation too.

  28. Une soupe pour 2 saisons. Délicieux.
    A très bientôt

  29. wow...iam drooling here so tempting....

  30. colorful n beautiful presentation...
    innovative idea! great clicks as always...

  31. Haha my friends and family do the same thing! I love the sound of this unique! Never seen anything like it!

  32. That is a really unique soup I have come across.. Love the tri colour concept.. btw how do you make the chilli threads..? Looks great for garnishing..

  33. Dear Jyoti

    I bought these chilli threads. To make them at home would be slightly complicated. You would need to julienne the fresh chillies very fine and then sun dry them. Have not tried this out myself.



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