Summer soup by Theresa @sssssoupsssss
Picture: Theresa Wangenheim
Introducing Theresa - the @sssssoupsssss sensation on Instagram, renowned as the undisputed Beyoncé of soups of the web. Based in London, Theresa has carved a niche for herself in the culinary world as a creative with a unique flair for creating recipes that all have one thing in common: you eat them with eat with a spoon and in a bowl.
With her Instagram handle, sssssoupsssss, Theresa has garnered a dedicated following, providing them with soup creations that showcase an impressive blend of flavors, textures, and presentation, ranging from the classics (minestrone, chicken broth, tomato soup…) to more international and elabrorate flavors (pozole, avgolemono, udon…). Her innovative approach to soups has earned her the well-deserved reputation of being the queen of this dish.
Theresa's culinary expertise isn't limited to traditional recipes, as she continually experiments and ventures beyond the boundaries of convention, see @sssssaladsssss, her latest project and sister to the soups page.
While Theresa has mastered a myriad of soup styles, one of her summer staples are chilled soups, going beyond the ubiquitous gazpacho.
In this feature, she shares her much-coveted recipe for a a light, fresh, and creamy summer soup that isn’t gazpacho! It’s vegan, it’s fresh and itdoesn’t require any cooking time, which makes it the perfect recipe for the warm months.
Ingredients
Serves: 4 portions
Prepping time: 20min + 2h chilling
Ingredients:
Garnish
2 ripe avocados, peeled and pitted
2 cups fresh corn kernels (ca. 2-3 ears of corn)
1 large cucumber, peeled and diced
1 shallot, peeled and diced
1/2 cup fresh coriander, chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional, for added heat)
Salt and pepper to taste
Garnish (optional):
Fried sage leaves
Toasted crushed hazelnuts
Red chili flakes
Preparation
In a blender or food processor (the best is this Vitamix), combine the avocados, corn, diced cucumber, shallot, garlic, and chopped cilantro. Pulse until the ingredients are roughly chopped and mixed. Then pour in the liquid ingredients and blend until smooth.
Taste the soup and season with salt and pepper to taste. Adjust the lime juice or spice if needed.
Cover and refrigerate for at least 2 hours, or until chilled enough.
Before serving, shake or stir the soup, then garnish with fried sage leaves and toasted hazelnuts before serving.
