For warm summer days, enjoy this refreshing chilled soup packed with nutrients and antioxidants and created by Palmasola‘s Executive Chef Edher Cervantes.
Cold Artichoke Soup
- 1 lemon
- 750 gr fresh or canned artichoke
- 1 cup chopped onion
- 1 tbsp. chopped garlic
- 80 gr fresh basil
- 1/2 cup white wine vinegar
- 4 cups chicken broth
- 250 ml olive oil
- Salt and pepper to taste
- Toasted bread
- Chopped almond
Directions: Clean the artichokes with a knife, first removing the leaves and then the inside. Cut the artichoke hearts in 8 parts. Put the lemon juice in a bowl and add the peeled artichokes.
In a large pot pour half of the olive oil, onion, garlic and artichokes. Cook until the artichokes are golden and soft (about 10 min). Add the chicken stock and cover for 20 to 25 minutes.
Pour the soup into a blender and blend until pureed. Add olive oil, white wine vinegar and basil. Season with salt and pepper and cool. Serve with toasted bread, artichoke and almond pieces.