ZUPPETTA FREDDA CON BROCCOLI, POMODORI E PEPERONCINO or COLD BUT HOT BROCCOLI SOUP WITH TOMATOES AND CHILI PEPPER

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I’m always trying to achieve the ultimate broccoli soup, I don’t know how many times I have made broccoli soups and always with the hope of hitting on the right concoction. I have managed to make nice ones and interesting ones but never the broccoli soup. I wonder if I ever will but I suppose that I should be happy to have something to do because it keeps me off the streets, drugs and violence!
This time I have made the simplest of simplest broccoli soups and I serve it cold as a treat here in the heat. It is creamy despite the fact that there’s only broccoli and tomatoes in it and it’s really fast to make too. Well it is cold and hot because I used some fresh chili to pep it up a bit! I still haven’t achieved
the soup yet , I don’t even know how it is supposed to taste like, I just have this hazy vision in my mind, but this is a definitely a decisive step on the long and winding road towards my goal!

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ZUPPETTA FREDDA CON BROCCOLI, POMODORI E PEPERONCINO or COLD BUT HOT BROCCOLI SOUP WITH TOMATOES AND CHILI PEPPER

2-3 servings

250 g / 8 3/4 oz broccoli
200 g / 7 1/4 oz tomatoes
½ -1 clove of garlic
1 fresh chili, judge by yourself how much you want to use
3 dl / 10 ½ fl oz vegetable stock
3 tbsp finely diced cucumber
Olive oil
Salt if needed

– Sauté the chopped garlic and chili for a minute before adding the broccoli that you have divided into small florets.
– After 4-5 minutes you add the chopped tomatoes and sauté on for about two more minutes.
– Add the stock and cook for 5 more minutes, no more.
– Run the soup in a food processor until smooth and leave it to cool down.
– Add some diced cucumber on the top when you serve it.

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