Chilled soup of carrots, pink grapefruit, green olives and hazelnuts

This unusual chilled soup will certainly get people talking at your summer dinner party.


Preparation method

  1. Slice the carrots as thinly as possible, using a mandoline.

  2. Heat a large pan until hot, then add the butter, sliced carrots and garlic and gently cook over a medium heat for 2-3 minutes.

  3. Add the water, thyme and rosemary and season with salt and freshly ground black pepper. Bring to a simmer, then cover with a lid and cook for 5-6 minutes, or until the carrots are tender.

  4. Remove the pan from the heat and stir in the milk. Allow to cool slightly, then transfer the mixture to a blender and blend until smooth. Place into the fridge to chill for at least 30 minutes.

  5. To serve, divide the soup among four serving bowls. Arrange the grapefruit segments, olives, nuts and coriander cress on top of the soup, then drizzle over the hazelnut oil.

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This recipe is from...

Saturday Kitchen Best Bites Episode 91 bbc_one Saturday Kitchen Best Bites

Next on


9:30am Sunday 6 December

James Martin presents a compilation of favourite Saturday Kitchen moments.

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