Chilled aubergine soup

Recipe Categories : | Soups | Vegetable soups | Eggplant |

Serves : 6

Ingredients :

• 1 kg aubergines
• 600 ml chicken stock
• 280 ml plain yogurt
• 5 tbsp lemon juice
  For garnish :
• 1 large tomato, skinned
• 1 tbsp chopped chives

Preparation and Cooking Instructions

1. Heat the grill. Grill the aubergines for 25-30 minutes depending on size, turning them so that they cook evenly until they are soft in the center when pierced with a skewer.
2. Leave the aubergines to cool, then cut them in half and scoop out the flesh, discard the skin. Chop roughly, and put in a food processor or blender with the chicken stock. Process until smooth, then add the yogurt and lemon juice and process again, until very smooth.
3. Turn into bowl and chill for 2-3 hours.
4. To make the garnish, dice the tomato, discarding the seeds and pulpy interior.
5. To serve the soup, pour into chilled soup cups, divide the garnish and add a little diced tomato, with chopped chives sprinkled over it, in the center of each one.