Cold soups: TOP 5 refreshing recipes

Cold soup is simply an indispensable dish, which is created especially for the summer heat. On a hot day, you usually don't even want to eat anything, but the cold soup goes away with a bang – it immediately becomes easier after it.

MustHub has collected for you not one, but five simple recipes for cold summer soups - choose which one you like best.

Cold tomato gazpacho: a classic recipe

Gazpacho is a soup based on vegetables and tomato juice. If desired, it can be made sharp.

Ingredients:

• 700 g tomatoes,
• 2 cucumbers,
• 1 bell pepper
• 2 cloves of garlic,
• herbs: onion, parsley, basil, marjoram,
• 2 tablespoons olive oil,
• 1 tablespoon wine vinegar,
• ground black pepper to taste,
• salt to taste.

Preparation:

1. Blanch the tomatoes in boiling water and peel them. Cut into halves and remove the seeds.
2. Peel the cucumbers from the skin and finely chop them.
3. Peel the bell pepper from the seeds and also finely chop it.
4. Chop the garlic.
5. Separate the smaller part of the cucumbers and peppers for dressing.
6. Put the rest of the vegetables, tomatoes, garlic in a blender, add olive oil and wine vinegar, salt, pepper and whisk well until smooth.
7. If desired, dilute the soup with cold water to the desired consistency. Put it in the refrigerator.
8. Prepare the dressing: finely chop the herbs and add the chopped cucumbers, bell pepper and spices.
9. Serve the gazpacho with the dressing and ice cubes.

Cold soup: okroshka recipe

The name itself speaks for itself: take and crumble. Then it remains to pour the dish with acidic liquid, cool well and you can serve.

Ingredients:

• 300 g of boiled sausage,
• 3 eggs,
• 1 liter of kefir,
• 4 potatoes,
• 200 g cucumbers,
• greens: sorrel, onion, dill,
• pepper and salt to taste,
• 2 liters of water.

Preparation:

1. Boil potatoes in a uniform.
2. Cook hard-boiled eggs.
3. Sorrel coarsely cut, boil for 5 minutes and leave to cool.
4. Cover the potatoes, eggs, sausage, cucumbers and herbs with small cubes.
5. Combine all the ingredients, add salt, pepper, pour kefir and mix.
6. Add the cooled sorrel with the broth, cool in the refrigerator and serve.

Cold soup recipe: beetroot soup with balyk

This first course is based on beetroot. And then there may be variations-lean or meat, on kefir or kvass, but it always turns out very tasty.

Ingredients:

• 200 g smoked balyk,
• 3 eggs,
• 300 g beetroot,
• 200 g of potatoes,
• 100 g cucumbers,
• a bunch of greens,
• 1 liter of kefir,
• 1 liter of table mineral water,
• 1 tablespoon 6% apple cider vinegar,
• pepper to taste,
• salt to taste.

Preparation:

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1. Cook hard-boiled eggs.
2. Boil the potatoes and beets in their uniforms and cool them down.
3. Cut the potatoes, beets and eggs into small cubes.
4. Cucumbers rub on a large grater with a long straw.
5. Also, cut the balyk with a straw.
6. Chop the greens.
7. Combine all the ingredients, pour cold kefir, salt, pepper, mix and leave in the refrigerator for half an hour.
8. Before serving, pour cold mineral water into the beetroot pot, sprinkle with herbs and serve.

Cold Bulgarian soup Tarator

Ingredients:

• 200 ml of kefir,
• 200 ml of sparkling water,
• 1 cucumber,
• 1 bunch of dill,
• 2 cloves of garlic,
• a handful of nuts,
• 1 tablespoon vegetable oil,
• salt to taste.

Preparation:

1. Rub the cucumber on a coarse grater.
2. Chop the dill.
3. Pass the garlic through the garlic bowl.
4. Add salt, pepper, vegetable oil to the garlic and rub it well.
5. Whisk kefir with mineral water, add cucumbers and dill.
6. Fill the soup with garlic sauce and put it in the refrigerator for 2 hours.
7. Dry the nuts in a frying pan
8. Serve cold tarator with nuts.

Recipe for cold Azerbaijani Dovga soup

Try the national Azerbaijani dish prepared on the basis of curdled milk with the addition of refreshing herbs.

Ingredients:

• 1.5 l curdled milk,
• 500 g sour cream,
• 100 g butter,
• 1 egg,
• greens: coriander, dill, tops, spinach, sorrel, mint,
• half a cup of rice,
• 2 tablespoons flour,
• salt to taste,
• half a liter of water.

Preparation:

1. Chop the tops, sorrel and spinach into strips.
2. Put the dairy products in a saucepan, beat in the egg, add the sifted flour and mix.
3. Pour in the water, pour in the rice, put it on the fire and, stirring constantly with a wooden spoon, cook until the rice is ready.
4. Then turn down the heat, add the herbs and continue to stir.
5. When the greens change color and brighten, add the butter. Cook the dovga for another 5 minutes.
6. Remove the saucepan from the heat and cool without covering it with a lid.
7. Then add salt to taste and serve.