A cold summer soup in the right context is refreshing and really wakes up the taste buds. However, in the wrong context a cold soup is jarring and unpleasant. Pick your moment wisely. Serve as a first course on a hot day, in small portions, with this garnish. The hot and cold contrast is just right.
For the red pepper soup, make this recipe and chill down until needed. It must be very cold, so best prepared a day ahead.
Make the garnish just before serving, keeping the finished skewers warm in a low oven for up to 20 minutes if required.
2 jumbo shrimp, peeled and deveined, per person
2 coins of cured chorizo, per person
2 large leaves of parsley, per person (optional)
Drizzle of olive oil
Transfer your finished soup into a jug for ease of pouring later. Keep refrigerated until needed.
Locate your desired vessels for the soup, making sure the rims aren’t so wide that a cocktail stick can’t sit on the edge.
To make the garnish, add the sliced chorizo and a drizzle of olive oil to a cold pan. Cook over a medium heat until crisp, then add the shrimp and a grinding of pepper. Give the shrimp 20 – 30 seconds on the first side, then flip and add in the parsley. Shake everything around so the parsley leaves fry for about 10 seconds. Then use cocktail sticks to skewer the shrimp, chorizo and parsley.
Use a jug to pour small glasses of the soup, then balance a finished cocktail stick on top. Serve immediately.