林碧君
炎炎夏日，下班打開冰箱，就有一碗即食凍湯，感覺是難以言喻的清爽。這個凍湯以富含脂肪的食材打成，飽足感滿分，一抹九層塔清香化掉了湯的油膩感，清涼而滋潤的凍湯滑進喉嚨，讓悶熱感一掃而空。
九層塔腰果薯仔香椰凍湯
材料：
九層塔或羅勒一束
椰醬一大罐
大薯仔2個
未烘腰果約一碗
素咖喱粉1/4茶匙
鹽1茶匙
糖3茶匙
做法︰
- 把腰果浸泡2小時（過夜更佳），瀝乾備用；薯仔去皮切成如骰子大小的粒；九層塔洗淨，把葉摘下，留下其中約10小片嫩葉。
- 把薯粒、腰果及餘下較老的九層塔葉入鍋，加水蓋面煮大概20分鐘至材料軟腍，把鍋內九層塔夾出棄掉，加咖喱粉和鹽調味。
- 把煮好的東西放入攪拌機，倒入少量椰汁及糖，及適量白開水，以及之前的九層塔嫩葉，全部攪拌至軟滑（若攪拌機不夠大可分數次攪拌），倒入大湯碗後封上保鮮膜，放入冰箱至涼即可享用。
溫暖提示︰ 攪拌器之功率各有不同，如無法打至完全軟滑，可用幼孔篩過濾粗粒再放入冰箱）
Basil Cashew Nuts Potato and Coconut Cold Soup
Ingredients:
Basil 1 Bunch
Coconut Milk 1 Large Can
Big Potato 2 pieces
Raw Cashew Nuts Approx. 1 bowl
Vegetarian Curry Powder ¼ tsp
Salt 1 tsp
Sugar 3 tsp
Steps :
- Soak the cashew nuts for 2 hours (better to be overnight), drain and leave for later use; peel and cut the potatoes into small dices of similar size; wash the basil and pluck the leaves, leave 10 small green leaves aside.
- Put the potato dices, cashew nuts and the older basil leaves into the saucepan, add water and cover to simmer for 20 minutes until the ingredients became soft, take out the basil leaves from the saucepan and throw them away, add the curry powder and salt to taste.
- Put the cooked ingredients into the blender, add a little bit of coconut milk and sugar, and appropriate water, as well as the previous green basil leaves, put them all into the blender to blend until smooth (if the blender is not big enough, you can split and blend separately for several times), pour into a big soup bowl and cover with cling wrap, put it into the refrigerator until it is cool, and then it is ready to serve.
Gentle Reminder: The power of the blender may vary, if it cannot blend until it is completely smoothly, you can use a sieve to filter the coarse granules before putting into the refrigerator)