3 chilled soup recipes from my new gig in Fiji

When it’s warm and sunny at Vomo Island Resort in Fiji (my new gig, http://www.vomofiji.com), we sometimes change lunch venues. Instead of the sheltered wooden deck of our poolside restaurant “Beyond the Reef”, we host lunch right on the beach or at the Rocks Bar on the far end of the island.

Lunch on the main beach of Vomo Island Resort

A private lunch at the Rocks Bar at Vomo Island Resort facing Vomo Lailai (Little Vomo)

Both these venues are sunny, warm and open to the elements.  What better way to start a lunch on the island than with a refreshing chilled soup? Here are the recipes for 3 that I’ve tried since starting a couple of weeks ago. These chilled soups together with cool, crisp salads; lighter grilled fare featuring local caught fish; light sandwiches and wraps; a dessert of the day, fresh fruit and house made ice creams and sorbets make up what we’ve served at Vomo Island’s daily changing lunch menu lately.

Image by Kelly Bradley, http://www.bradleywellness.blogspot.com.au

CREAMY CARROT AVOCADO AND GINGER SOUP

Ingredients

3 cups carrot juice

1 small ripe avocado

½ cup lime juice

2 T guava puree

1 T chopped ginger

Pinch of cayenne pepper

¼ tsp sea salt

Procedure

1. Blend together until smooth and creamy.

Image by iEVA, http://www.gourmantineblog.com

CHILLED BEET ROOT, CUCUMBER AND YOGHURT SOUP

Ingredients

2 cups, diced roasted beetroot*

1 cup English cucumber, sliced

½ small onion, sliced

4 cups plain yoghurt

¼ cup extra virgin olive oil

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Procedure

1. Before starting, make sure that all ingredients are cold. Combine all ingredients (except those for garnish) in a blender and blend until smooth. Season to taste with salt and pepper.
2. Serve in chilled bowls topped with hard-boiled egg slices, diced cucumber, yoghurt and fresh herbs such as dill, parsley or chives.

*To roast beets: scrub whole beets and drizzle with olive oil, salt and pepper. Place beets on a piece of foil, loosely wrap, and roast in a slow oven (140 degrees c) for about an hour or until the beets are soft. Allow to cool in the foil packet. When cool, rub off the skin with a paper towel to peel the beets then dice for the soup.

Garnish

Hard-boiled egg, diced cucumber, yoghurt, fresh dill/parsley or chives

Image by Becky Lawton, http://www.delicooks.com

GAZPACHO VERDE (GREEN GAZPACHO)

Ingredients

2 cups honeydew melon, diced

2 cups English cucumber, unpeeled, diced

2 cups ripe avocado, diced

½ cup green capsicum, diced

½ cup white onion, diced

2 garlic cloves, smashed

2 tablespoons flat parsley, chopped

1 cup white bread cubes (no crust), diced

2 tablespoons lemon juice

¼ cup extra virgin olive oil

water

Salt and pepper, to taste

Procedure

1. Combine everything and allow to marinate for an hour.
2. Blend and adjust the consistency with water.
3. Season to taste.
4. Serve very cold.

Garnish

Croutons, diced green vegetables, chopped parsley and/or extra virgin olive oil