This is an Albanian recipe called mehudehra, perfect for disastrous summers like this one. There’s no chance of Gazpacho but it’s too early for a thick autumn soup. The mint-garlic combo might seem unlikely but trust us. Serves 6 moderately hungry souls or 4 seriously famished.
40 g / 1 1/4 oz butter
6 cloves of garlic, peeled and crushed
2 level tsp paprika
3 pints of vegetable stock
75g / 3 oz vermicelli broken up
1 1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh mint
1 tablespoon parsley
1 tablespoon coriander, finely chopped
Heat the butter and fry the garlic gently. Stir in the paprika and the stock and bring to the boil. Add the vermicelli, salt and pepper. Stir in the mint and simmer for 2 minutes. Serve garnished with parsley and coriander. Good with oatcakes and slabs of cheese.