Cold soup is a typical dish of residents of southern coastal countries or countries with hot summers. The cook will be able to choose a cooking method and a set of components to his liking.
A very important aspect for today is the preparation time of the soup: in each case, it will take literally a few minutes. Most of the time you will have to spend on cooling the finished dish before serving.
10. Salmorejo
Salmorejo - soup came to us from Spain. It is made from ripe, juicy tomatoes, stale bread, olive oil, garlic and vinegar. Tomatoes are peeled, triturated with salt and allowed to let the juice go. After that, chopped bread is placed in the resulting tomato puree and wait until it absorbs the juice of tomatoes. Then all the components are combined and ground in a blender until the consistency of thick mashed potatoes. The soup is much thicker than gazpacho due to the amount of bread and the absence of watery cucumbers. Salmorejo is served cold, served with the famous Spanish jamon or boiled egg.
9. Tararator
Tarator is a cold soup native to Bulgaria. The peculiarity of this dish is its ability to transform from soup to sauce to the second dish or even to a drink (sometimes it is served in a glass).
As the basis for Tararator use yogurt or sour milk, which are mixed with sour cream or water to obtain the desired consistency. Sometimes dairy products are completely replaced with water and vinegar.
Ingredients: fresh cucumbers, walnuts, garlic, dill, spices, olive oil.
Cooking begins with the basics. Shredded dill and garlic, olive oil, salt and pepper are added to it, mix well and put in the cold. Before serving, add grated nuts and cucumbers, cut into strips.
8. Okroshka on kvass
Okroshka on kvass is a dish known in Russia from the 16th century. Her predecessor was Botvina - a cold soup made from finely chopped beet tops, nettles and herbs. The name for the dish was given by the verb “crumble”.
Ingredients for okroshka the cook is free to choose to your taste. Fit here:
- boiled meat - beef, chicken, turkey, etc .;
- boiled fish - sturgeon, zander, cod;
- boiled eggs;
- fresh vegetables - cucumbers, radishes;
- boiled vegetables - potatoes, carrots;
- pickles - cucumbers, mushrooms;
- greens - onions, dill, parsley, celery, cilantro;
An obligatory component of okroshka is unsweetened kvass; if desired, it can be mixed with bread.
Cooking okroshka is very simple: you need to finely chop the products, let them stand a little in the cold, add greens, pour kvass and season with sour cream. If desired, crushed ice can be added to the plate.
7. Okroshka on kefir
Okroshka on kefir is a variant of the same dish. The cooking method, as well as the choice of ingredients, remains unchanged. The only difference is the use of kefir as a base instead of kvass.
6. Gazpacho
Gazpacho - historically was a soup of Spanish peasants working in the olive groves of Andalusia. The cook who prepared the gazpacho for his comrades was called gazpachero. Then the dish did not include tomatoes, which today are the main component in the recipe. This soup has no animal ingredients, it often appears on vegetarian menus.
Ingredients: tomatoes (peeled), cucumbers, stale bread, sweet and hot peppers, garlic, olive oil, a little vinegar and lemon juice, salt and thyme. The required ingredient is crushed ice.
All products are thoroughly mixed in a blender until smooth. If necessary, ice water can be added to the soup before serving.
5. Fresh cucumber soup
Fresh cucumber soup - a variation on the theme of gazpacho, made in green colors. The main ingredients here are cucumbers, a given range is supported by green bell peppers. In addition, garlic, parsley, olive oil, dry white bread, white wine and ice water are used.
Preparing it, like the original gazpacho, is not difficult. You need to soak the bread in water, peel the vegetables, mix all the products in a blender, add wine, water and salt to taste. Serve very cold, you can add ice.
4. Cold mashed avocado soup
Cold avocado puree soup is good for adding an exotic touch to any summer menu. I would also like to note that the avocado-dominated soup will be quite satisfying, and the aroma of white wine will make it very sophisticated.
Ingredients: fresh avocado, dry white wine, natural yogurt, carbonated mineral water, olive oil, ground paprika.
Simple cooking comes down to grinding all the products in a blender. Before serving, sprinkle the soup with ground paprika. To make the soup more dense, you can add a little cream cheese to it.
3. Beetroot
Beetroot soup is a popular dish in Eastern Europe: Belarus, Latvia, Lithuania, Ukraine and Poland. The basis of this soup is a beetroot broth prepared both from beetroot itself and from young tops.
In a pan, boiled peeled, grated beets and chopped tops are boiled. In order for the soup to maintain its bright pink color, vinegar or lemon juice is added to the broth, after which it is cooled for a couple of hours. In beetroot meat is not traditionally put. It includes cucumber, onion, herbs and boiled egg. All products are finely chopped and filled with beetroot broth. Soup seasoned with a spoon of sour cream.
2. Zucchini soup puree
Soup puree from zucchini differs in that it does not require the purchase of exquisite expensive products. The vegetables included in it please with its simplicity and cheapness.
As part of a dish of zucchini or zucchini, onions, small carrots, a clove of garlic, vegetable oil, chicken or meat broth.
In a pan in olive oil, fry the carrots, onions and garlic until a pleasant golden color, add zucchini, cut into cubes. Stew vegetables for several minutes and fill with broth (you can use plain water instead). Soup boil the soup on low heat until the zucchini is ready, and then chopped with a blender to a homogeneous mass. Chilled soup served with grated parmesan or a spoonful of sour cream.
1. Cold shrimp soup
Cold shrimp soup based on natural yogurt is an invention of the inhabitants of the sunny Mediterranean coast, rich in seafood.
For cooking, you will need boiled shrimp, cucumber, avocado, sweet pepper, garlic, salt, hot pepper, herbs to taste and yogurt.
Yogurt is mixed in a blender with peeled cucumber and garlic. Add herbs, salt, spices and set to cool. Finely chop the avocado, bell pepper and some shrimp. All components are mixed before serving and decorated with whole shrimps and leaflets of greens.