Cold soups for summer: 6 best recipes with step-by-step preparation

Cold soups are very popular, especially in the summertime. This is not surprising, as they usually contain a lot of liquid, more greens, and are generally less calorie-dense.

What is most often included in cold soups? First of all, it is fresh vegetables and herbs. Such dishes are prepared on a light broth or on a dairy/acid base.

Gazpacho

Spanish gazpacho is one of the most popular cold soups. Fresh tomatoes, olive oil, garlic and herbs give it a special flavor. We offer an original version of this dish: with the addition of strawberries.

Ingredients:

• ripe tomatoes – 8 pcs. (or canned tomatoes in their own juice – 500 g);
• sweet red pepper – 4 pcs;
• strawberries – 400 g;
• cucumbers – 200 g;
• garlic – 3 cloves;
• olive oil – 30 g;
• small red onion – 1 pc;
• lime – 1/2;
• green basil – 15 g;
• balsamic vinegar – 30 g;
• black pepper, salt, vinegar – to taste.

Method of preparation:

1. Bake sweet peppers whole in the oven in convection mode at 230-240°C until the skin is blackened. Transfer the roasted vegetables to a bowl and cover with cling film to create a steam bath.

2 Peel the cucumbers from their skins and seeds.

3. Slice the tomatoes, cucumbers and red onion.

If you have ripe tomatoes, you will need to grate them to get rid of the peel. First cut the tomato in half, then – into quarters, and then start with the pulp to rub them on the grater. At the end you will have only the peel left in your hands.

4. Peel the garlic and run it through a press.

5. Wash the strawberries, remove the tails. Finely chop the berries.

6. Peel the cooled peppers from the skin and seeds, cut into pieces.

7. Place all the prepared ingredients in a blender and puree.

8. Add the olive oil, juice of half a lime and vinegar to the pureed mixture. Season with salt and pepper to taste and blend the soup.

9. Let the gazpacho stand in the refrigerator for at least four hours before serving. If you want a richer flavor, leave the soup to infuse overnight.

10. If the soup is thick, dilute it with cold water to the desired consistency. If you took juicy cucumbers, tomatoes and strawberries, the dish may turn out liquid.

Serve gazpacho with green basil, small cubes of Spanish jamon and crispy wheat bread croutons.

Okroshka

Okroshka is one of the main summer dishes. There are many variations: on kefir, kvass, lemon water, beet broth or mineral water. We suggest you try to cook a special variant – spicy okroshka.

Ingredients:

• chicken fillet – 500 g;
• bay leaf – 3 pcs;
• Badian – 2 stars;
• cinnamon – 2 sticks;
• allspice – 1 tsp;
• fat kefir – 900 ml;
• carbonated mineral water – 400 ml;
• cucumbers – 300 g;
• baked potatoes – 300 g;
• lime – 1 pc;
• garlic – 2-3 cloves
• cilantro – 10 g;
• green onion – 15 g;
• mint – 15 g;
• radish – 50 g;
• cherry tomatoes – 200 g;
• dried chili pepper – to taste;

Method of preparation:

1. Put the chicken fillets in a saucepan, pour cold water and add all the savory spices. Boil until tender and cool in the broth.

2. Take out the cooled meat and cut into thin plates or cubes.

3. Peel the potatoes, drizzle with olive oil and bake in a preheated oven at 210°C in convection mode for 15-20 minutes. Then reduce the heat to 160°C and continue baking until soft. Cool completely, then dice.

4 Peel the cucumbers and cut into small cubes. Grate the garlic and chop the herbs.

5. Mix the cucumbers, chicken, potatoes, herbs, garlic and chili in a bowl and add the juice of half a lime. Mix well with a soft spatula, mashing the greens: this will allow them to transfer their juices better.

6. Pour in the chilled kefir and dilute with mineral water (chilled spiced breast stock will also work), making sure it is not too thick. Salt and pepper to taste, and add the juice of the remaining half of the lime. Before serving, you can add halved cherry tomatoes and thinly sliced radishes.

It is desirable to let the okroshka to infuse overnight in the refrigerator.

Tarator

Bulgarian cuisine has a special recipe for cold soup on a sour-milk base. Tarator is prepared simply – even without pureeing and boiling.

Ingredients:

• sour cream – 100 g;
• natural yogurt or kefir – 1 liter;
• cucumbers – 5 pcs;
• garlic – 3 cloves;
• olive oil – 2 tbsp;
• walnuts -150 g;
• young dill – to taste;
• salt – to taste;
• fresh pepper – to taste.

Method of preparation:

1. Dilute yogurt (or kefir) and sour cream in a bowl with a small amount of cooled boiled water to a consistency of medium thickness.

2. Add the dill, olive oil, salt and pepper. Press the garlic into it with a press.

3. Whisk the whole mixture until smooth with a fork or whisk.

4. Cut the cucumbers into thin, fine straws and send them to the prepared sour milk mixture.

5. Using a mortar, grind the walnuts into fine crumbs. Add the walnut crumbs to the main mixture.

6. Put the soup in the refrigerator for a couple of hours to let it infuse.

7. Before serving, decorate the portion with a sprig of dill and cucumber slices: they can be thinly sliced with a knife or a vegetable peeler.

Creamy avocado soup with smoked salmon

This dish has a very delicate texture, which is pleasantly diluted by the flavor of smoked salmon with a slight smokiness.

Ingredients:

• avocado – 2 pcs;
• green peas – 100 g;
• coconut milk – 400 ml;
• fresh ginger – 1 tsp;
• salt – 1 tsp;
• black pepper – 1 tsp;
• water – 100-200 ml.

To serve:

• ground almonds – 1 tbsp;
• flax seeds – 1 tbsp;
• chopped cilantro – 1 tbsp;
• smoked salmon – 100 g.

Method of preparation:

1. Wash the avocado, peel and remove the pit with a tablespoon.

2. Add all ingredients, except water, in a blender bowl and whisk for about five minutes until smooth. Then gradually add water to control the thickness of the soup.

3. Straight from the blender, pour the soup into plates.

4. Cut the smoked salmon into small cubes.

5. Before serving, garnish the soup with almonds, sesame seeds, cilantro, and top the servings with salmon pieces.

Cold cherry soup with fennel and sour cream

This is a soup of Hungarian cuisine. Cherries that give a slight sourness, sweet-spicy fennel and delicate sour cream create an unusual flavor bouquet.

Ingredients:

• sunflower or grapeseed oil – 2 tbsp;
• onion – 1 pc;
• fennel bulb – 1 pc;
• garlic – 1 clove;
• fresh or frozen cherries (seedless) – 450-500 g;
• non-fat Greek yogurt – 3/4 cup;
• sour cream – 1/2 cup;
• water – 1/2 cup;
• sugar – 1 tbsp;
• salt – to taste;
• black pepper – to taste;
• chopped dill and parsley – as desired.

Method of preparation:

1. Peel and finely chop onion and garlic.

2. Heat the oil in a medium saucepan. Add the onion, fennel, garlic and a generous pinch of salt and pepper. Cook over medium heat for 8-10 minutes until the vegetables are softened. Transfer the mixture to the bowl of a blender and let cool.

3. Add cherries, Greek yogurt, sour cream, sugar and 1/2 cup water to the blender bowl, puree until smooth, salt and pepper to taste. Transfer the mixture to a large bowl, cover with food wrap and let cool for an hour.

4. Pour the soup into bowls and drizzle lightly with oil. Garnish with dill, parsley and a few cherry berries.

The soup can be stored in the refrigerator overnight.

Cold zucchini soup

This dish will conquer you with its tender texture, as well as unusual flavor accents.

Ingredients:

• olive oil – 2 tbsp;
• medium yellow onion – 1 pc;
• medium leek (only white and light green parts) – 1 pc;
• small shallot – 5 pieces;
• garlic – 3 cloves (large);
• fresh lemon thyme – 5 sprigs;
• vegetable broth – 6 cups;
• medium zucchini – 4 pcs;
• salt – 2 tsp;
• young spinach – 3 cups;
• fresh parsley leaves (lightly tamped) – 1/2 cup;
• fresh basil leaves – 1/4 cup;
• hakurei turnips – 4 pcs;
• summer squash – 1 pc;
• lemon juice – to taste;
• black pepper – to taste;
• olive oil – to taste.

Method of preparation:

1. Peel and finely chop the scallions and garlic. Wash zucchini, cut in half lengthwise, remove seeds and cut into small slices. Peel and thinly slice the hakurei turnip. Cut the squash into small pieces, about 3/4 cup.

2. Fill a large bowl with ice and water and place another large bowl on top. Set aside.

3. Heat the olive oil in a large saucepan over medium heat. Add the onion, leeks, shallots, and garlic. Cook, stirring occasionally, for about six minutes until the vegetables are softened.

4. Add the lemon thyme to the pot. Cook, stirring constantly, for one minute. Pour in the broth and bring to a boil over medium heat. Add the zucchini and salt, then increase the heat to high and bring to a boil again. Cook until the zucchini is soft, about three minutes.

5. Prepare the ice “tub”: take a large, deep bowl and place a smaller bowl in it. Fill the remaining space with ice and cold water – you will need this structure to chill the soup.

6. Add the spinach, parsley, and basil to the pot. Once the greens have lost their shape, pour the mixture into the prepared bowl into the “tub” of ice. Stir constantly to allow the mixture to cool more quickly and retain color, about five minutes. Remove the lemon thyme.

7. In two or three batches, transfer the mixture to a blender and chop, adding enough liquid to achieve a nonthick consistency.

8. Pour the soup through a fine sieve into an airtight container. Add salt to taste. Cover the soup and remaining cooking liquid and refrigerate – it will take about an hour.

9. Bring water to a boil in a medium saucepan. Meanwhile, prepare a bowl of ice water, then set it aside.

10. Add the turnips and zucchini to the boiling water, cook for a minute. Spoon them into the prepared bowl of cold water and let cool for about 30 seconds. Drain the water and pat the slices dry. Season the turnips and zucchini with lemon juice, salt and pepper. Set aside – you will need them to garnish the dish.

11. Taste the soup and season with salt and pepper if necessary. If the dish is too thick, add 1/2 cup of the liquid left over from cooking the greens to thin the soup.

12. Serve by garnishing the dish with turnip and zucchini slices and adding olive oil to it.

Cold soup is a great way to not only satisfy hunger, but also to try new flavor combinations. There are a variety of recipes, thanks to which everyone will be able to find a suitable dish.

We recommend using the suggested soups as a base for your culinary creations. For example, you can experiment with herbs, replacing dill with parsley or cilantro. Somewhere you can add an extra portion of spices to enhance the spiciness, for example in tarator.