SHOPPING LIST: Cooking Skills: Soups and Stocks 1, Chapter 6 (Cold and Summer Soups)

Ripe tomatoes, cucumbers, red peppers, garlic, red onion, stale bread, red wine vinegar, extra virgin olive oil, plain Greek yogurt, fresh mint, dill, frozen peas, leeks, floury potatoes, double cream or crème fraîche, chives, lemons, vegetable stock (chapter 1), ice cubes, flaked sea salt and black pepper.

Gazpacho (4 portions)
[ ] 1 kg ripe tomatoes, roughly chopped
[ ] 1 cucumber, peeled and roughly chopped
[ ] 1 red pepper, deseeded and chopped
[ ] 1 garlic clove
[ ] 1 thick slice of stale bread, torn and soaked in water
[ ] 4 tbsp extra virgin olive oil
[ ] 2 tbsp red wine vinegar
[ ] 1 tsp flaked sea salt

Cucumber and yogurt soup (4 portions)
[ ] 2 cucumbers, peeled and grated
[ ] 500 g plain Greek yogurt
[ ] 150 ml cold water
[ ] 1 small garlic clove, grated
[ ] 2 tbsp chopped fresh mint
[ ] 1 tbsp chopped dill
[ ] 1 tbsp extra virgin olive oil
[ ] 1 lemon, juice

Chilled pea soup (4 portions)
[ ] 500 g frozen peas
[ ] 500 ml vegetable stock, unsalted
[ ] 1 small onion, chopped
[ ] 1 tbsp olive oil
[ ] 15 g fresh mint leaves
[ ] 1 lemon, juice
[ ] 3 tbsp plain yogurt, to serve

Vichyssoise (4 portions)
[ ] 30 g butter
[ ] 3 leeks (white and pale green), sliced
[ ] 1 small onion, chopped
[ ] 300 g floury potatoes, peeled and diced
[ ] 800 ml vegetable stock, unsalted
[ ] 100 ml double cream
[ ] 1 tbsp chopped chives

For the experiments
[ ] A fine sieve
[ ] A large bowl for an ice bath
[ ] Ice cubes