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Healthy Eating, Soups

Cold ratatouille soup

Cold ratatouille soup
Gary Friedman / Los Angeles Times

A carefully made ratatouille is one of the classic dishes of summer, a deeply delicious expression of what can be done with the best vegetables from the seasonal garden. It is bright and acidic, sweet and herbaceous, rich with olive ... Read more

Total time: 10 minutes | Serves 4
  • 3 cups cold ratatouille
  • 2 1/2 cups cold chicken or vegetable stock
  • 2 tablespoons Pernod
  • 1 1/2 teaspoons sherry vinegar
  • Salt and pepper
  • Fried country croutons, chopped Nicoise olives, pesto or crème fraîche to garnish

Step 1Combine the ratatouille, stock, Pernod and vinegar together in a blender. Blend the ingredients at high speed until the mixture is very smooth and creamy. Strain the soup through a fine mesh sieve such as a chinois for the most refined texture.

Step 2Season the soup well with salt and pepper. Garnish the soup with croutons, chopped olives, a drizzle of pesto or a dollop of crème fraîche. This soup is also good served hot.


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