As the weather gets warmer, we're always looking for something lighter for lunch and dinner. That's why a few cold soup recipes are a big help. Eat a delicious gazpacho al fresco or add a cucumber soup starter to complete a weekday meal. We have someCold soup recipesput together that you can prepare at home for yourself, your family or your friends in the summer months.
Cold soups for hot days: Gazpacho
This gazpacho recipe is the best!It's a refreshing, chilled oneSummer soup that goes perfectly with your garden tomatoes and cucumbers. It's best to prepare the soup in advance to allow it to cool for at least 2 hours.
Ingredients:
- 1 kg ripe red tomatoes
- 1 small onion, peeled and diced
- 1 small cucumber, peeled and seeded
- 1 medium red bell pepper, deseeded
- Fresh basil leaves, plus extra for garnish
- 1 large garlic clove, peeled
- 60 ml cold pressed olive oil
- 2 tbsp red wine vinegar
- ¾ tsp fine sea salt
- Freshly ground black pepper
Preparation:
- To prepare the vegetables, place the blender, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into pieces. Save the juicy tomato seeds and add them to the small bowl (you will use them as a garnish later).
- Place half of the tomato pieces in the blender and the other half in the serving bowl. Also add all the onion pieces to the blender.
- Cut about a quarter of the cucumber and add it to the small bowl (finely chopped). Then cut the rest of the cucumber into rough pieces and divide it between the blender and the serving bowl.
- Cut about a quarter off the pepper, chop the piece finely and add it to the small bowl. Then divide the remaining chopped pepper between the blender and the serving bowl.
- Add the basil, garlic, olive oil, vinegar, salt and black pepper to the blender. Close the lid tightly and puree the ingredients on low speed until the mixture is completely smooth (about 2 minutes).
- Add the contents of the serving bowl (the remaining tomato, cucumber, and pepper pieces) to the blender. Blend the ingredients until chopped into pieces, just 10 to 20 seconds.
- Add a pinch of salt to the small bowl with the toppings, stir, and store in the refrigerator. Chill the soup for at least 2 hours, but up to 24 hours.
- Taste the soup before serving and add a little salt and/or black pepper if necessary. Divide the soup into small bowls or glasses and garnish with the reserved cucumbers and peppers. Sprinkle them with a few small basil leaves and some pepper. You can keep the soup covered and refrigerated for 3 to 4 days.
Cold soups for the summer - delicious recipe for tarator
Tarator is a traditional Bulgarian cold summer soup consisting of cucumbers, fresh dill, garlic, walnuts, yogurt, oil and water. She is the perfect, refreshing andhealthy meal for a hot summer day. The preparation is very easy, the ingredients are simple and, above all, no heat is required.
Ingredients:
- 500 g Yoghurt
- 500 ml water
- 2 cucumbers, peeled and finely diced
- 2 cloves of garlic, minced
- 2 tbsp dill, fresh
- 50 g ground walnuts
- 30 ml sunflower oil
- 1 tsp salt
- 1 pinch of black pepper, if desired
Preparation:
- Place the finely diced cucumbers in a bowl and add the crushed garlic, finely chopped dill, salt and oil. You can also add black pepper if you want. Stir all ingredients well.
- Stir the yogurt until smooth and pour it over the cucumbers. Drizzle the water into the bowl while stirring. Once the water has thinned the soup, check the consistency. If you want a thinner soup, you can add a little more water.
- You can garnish your tarator with additional walnuts, olive oil and dill if desired. You drink this cold soupalso preferably from a glass.
Prepare light dishes: cold pea soup
Ingredients:
- 2 THE BUTTER
- 1 medium sweet onion, diced
- 900 ml vegetable broth
- 300g frozen sweet peas, plus more for garnish
- 200 g baby spinach leaves
- 100g fresh mint leaves, plus more for garnish
- 1 large avocado, diced
- 80 ml fresh lemon juice
- Salt and freshly ground black pepper
- Yoghurt, for garnish
Preparation:
- Melt the butter in a large pot over medium heat. Add the onion and sauté until softened, 4 to 6 minutes. Add the broth and bring to a boil over high heat. Add the peas and cook until tender, 4 to 6 minutes. Remove from the heat and stir in the spinach and mint. Let everything cool slightly.
- Stir in the avocado and lemon juice. Puree the soup in a blender until very smooth, about 2 minutes. Then season with salt and pepper and refrigerate for 4 hours or up to 2 days. If necessary, you can dilute them with water.
- Garnish the cold summer soup with peas, mint and yogurt.
