With summer, it’s time for short skirts, watching people passing from the terrace of a café… and for cold soups! In fact, summer comes with very specific food pleasures and preparations, sometimes lighter, sometimes fresher or simply friendly: barbecues, appetizers, salads, ice creams… Our habits and cravings radically change.
At this time of the year, I particularly enjoy « mezze » platters. Spreads, fresh bread and veggie cakes, salads, melon simply seasoned with pepper… This is the beauty of dining with friends on a warm summer night! On a table like this one, cold soups are simply mandatory J
One of my favorite recipes of this kind is the Cold Zucchini Soup with Black Sesame Paste. It is so simple to make and so successful among family and friends that once you will try it, you will adopt it!
The recipe I offer you today is the result of a real fusion cuisine process. Inspired from the famous Moroccan Harira - which is rather enjoyed in winter times for its nutritive and heating qualities -, and from the Spanish Gazpacho. The fusion of both gives birth to a new dish, the “hariracho”….
Harira is a soup that we traditionally have for breaking fast during the month of Ramadan in Morocco. I wouldn’t have thought cooking it during summer, except that Ramadan has been occurring during summer for the last years...
I therefore thought about a way to re-invent this icon of Moroccan cuisine in a cold version to keep its typical tastes of celery and cilantro while adapting it to a summer context.
The verdict is quite satisfying! The preparation is even easier than the original version. The result is so refreshing and tasty… I warmly recommend it ;)
1 onion, sliced
1/2 celery root (approx. 400 g), diced
1 large tomato or 2, seeded and chopped
100 g coral lentils
1 to 2 tbsp sesame oil or ghee
1 lemon, juiced
A few leaves of celery sticks, (reserve some finely chopped leaves for the dressing)
A few cilantro leaves, (reserve some finely chopped leaves for the dressing)
1 cinnamon stick
½ tsp ground ginger
½ tsp turmeric
½ tsp black pepper
In a cooking pot, heat the onion and spices with oil. Little by little, add tomato, celery root, lentils, and the whole celery stick and cilantro. Cover with lukewarm water and cook for about 30 minutes, medium heat. At the end of cooking, add the lemon juice.
Let it cool, and then mix in in a food processor. Serve cold, garnished with chopped cilantro and celery.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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