Even food should be light in summer. And although the famous "Okroshka" does not lose popularity, there are still a lot of recipes for cold soups that can be whipped up in the heat. The variety of ingredients that can be used to create such a light dish is literally amazing. It is worth taking note of several original recipes for cold soups in order to be fully prepared in the summer.
Instructions
Step 1
Cucumber soup
You will need:
- 4-5 pcs of fresh cucumbers;
- 2 cloves of garlic;
- 150-200 g sour cream;
- a tablespoon of olive oil;
- a tablespoon of lemon juice;
- a teaspoon of hot red pepper;
- greens for decoration;
- salt.
Chop the garlic and dice the cucumbers. Leave a small part of the chopped cucumbers, whisk the rest in a blender along with sour cream, salt, lemon juice and garlic. Add the remaining cucumbers to the finished soup and stir, then let it brew in the refrigerator for 2-3 hours. Heat olive oil over a fire, then add pepper and remove from heat immediately. Serve the soup garnished with herbs and the butter and pepper mixture.
Step 2
Tomato soup
You will need:
- a can of tomatoes in their own juice;
- 2 pieces of celery;
- 1 head of onion;
- 2 tablespoons of olive oil;
- salt pepper.
Saute the chopped celery and onions for 5-7 minutes. When done, transfer the mixture to a blender, add the tomatoes, salt and pepper to taste and whisk the entire contents into a homogeneous mass. If the mixture is too thick, add a little water and serve.
Step 3
Sorrel okroshka on kefir
You will need:
- 5 medium potatoes;
- 4 eggs;
- 500 g sorrel;
- half a kilo of ham;
- 3-4 cucumbers;
- 150 g of radish;
- a liter of kefir;
- fresh herbs;
- salt pepper.
Chop the sorrel and boil it in 2-3 liters of water for 5-10 minutes. Also boil potatoes and eggs. Cut cucumbers, potatoes, radishes, eggs, ham and herbs into cubes, stir and cover with kefir. Add salt and pepper to taste and pour the sorrel broth and sorrel into the mixture. Chill the dish, if necessary, or serve immediately.
Step 4
Beetroot
You will need:
- 2 cucumbers;
- medium beets;
- 3-4 pcs of potatoes;
- 4 eggs;
-200 g pork ham;
- a liter of kefir;
- a liter of mineral water.
Boil and peel the beets, eggs, potatoes and finely chop, and grate the cucumbers into strips. Cut the pork leg into long and thin noodles. Pour the resulting mixture with kefir and mineral water, mix thoroughly and let it brew in the cold. You can decorate the finished dish with herbs to taste.
Step 5
Avocado soup
You will need:
- 2 pcs avocado;
- 500 ml of chicken broth;
- a glass of milk;
- a glass of cream;
- lemon juice;
- greens;
- salt.
Peel and seed the avocado and cut into cubes. Leave a small portion of the cut for garnish, sprinkle lightly with lemon juice to prevent the avocado from darkening. Beat the rest, along with any herbs and chicken broth in a blender until smooth. Season to taste, pour cream and milk into the mixture and beat again. Garnish the finished soup with the remaining avocado and herbs.
Step 6
Summer Cream Cheese Soup
You will need:
- 100 g of processed cheese;
- 4 cucumbers;
- 100-150 ml of cream;
- greens;
- salt pepper.
Chop the cucumbers and cream cheese and whisk them in a blender with the cream. Add salt and pepper to taste and mix thoroughly. Serve the soup garnished with herbs.
Step 7
"Gazpacho"
You will need:
- 400 g of tomatoes;
- one onion;
- one cucumber;
- 500 ml of tomato juice;
- 1 piece of canned pepper;
- 2 tablespoons of wine vinegar;
- 1 tablespoon of olive oil;
- a bunch of cilantro
- Tabasco sauce.
Dice the cucumber, onion and tomatoes and divide the slices in half. Whisk half with the pepper in a blender until smooth. Add olive oil, a few drops of Tabasco, cilantro slices and tomato juice, as well as the rest of the vegetables, and salt and pepper to taste into the finished mixture.
Step 8
Zucchini soup
You will need:
- 500 g zucchini;
- 4 tomatoes;
- one onion;
- 4-5 sprigs of mint and basil;
- 2 tablespoons of olive oil;
- a tablespoon of starch;
- lemon juice;
- salt pepper.
Chop the courgettes, tomatoes and onions. In olive oil, begin to sauté the onions, gradually adding the tomatoes to it. Cook the mixture for 2-5 minutes, stirring continuously. Then pour in a liter of water and bring to a boil, then add the zucchini and mint and cook for another 10-15 minutes. Add the pre-dissolved starch, salt and pepper to taste to the soup and cook again until thickened. Cool the finished dish, add a spoonful of olive oil and lemon juice and serve, garnished with basil.
Step 9
Bulgarian soup "Tarator"
You will need:
- one cucumber;
- 2 glasses of kefir;
- 2 glasses of mineral water;
- a tablespoon of vegetable oil;
- a handful of any nuts;
- a bunch of dill;
- a clove of garlic;
- salt.
Chop the garlic, grate the cucumber, add salt to taste and vegetable oil. Pour the mixture with kefir and mineral water and add dill. Stir and refrigerate the soup for a couple of hours. Decorate the finished dish with herbs and pre-fried nuts.
