Many people think that soup is only for winter, but in fact, there are many soups that can be served chilled in summer. An important tip to remember when preparing soup that’s to be served chilled, is that the seasoning should be checked again once the soup has been chilled. The reason for this is that once a dish has cooled down, the flavour sometimes becomes a bit dull. So be sure to adjust the seasoning.
This specific cauliflower soup with coconut milkhas brilliant flavour and is delicious served both warm and chilled. Once chilled, it becomes a bit thicker which is great if you want to serve it as a chilled amuse-bouche which is a pre-dinner palate teaser of what’s to come. I garnished the soup with crumbled feta and pesto – it works well on the warm or chilled soup and lends a little extra flavour.