Nothing helps out in the summer heat like recipes for cold soups. Fortunately, there are a great many options for how to cook cold soups, and therefore you can cook them at least every day.
The most famous and delicious dishes: Spanish gazpacho, Russian okroshka and beetroot, Belarusian cold brew, Swedish broth on rosehip, Thai chowder on coconut milk. Some of them are thick enough in their consistency, “a spoon is worth it”, while others resemble smoothies.
Recipes for cold soups can be divided into two main types:
– Which were prepared initially without heat treatment – raw vegetables, seasonings were crushed, poured, mixed. It is recommended to store them in the refrigerator for no more than a day.
– Which were first boiled, then cooled. If you cook on meat, fish or mushroom broth, then all the ingredients are cooked together. You can also boil some products, and use the rest fresh. Stored longer.
Such food is served to the table in ordinary plates or bowls. You can also pour it into a glass or mug. Aerobatics – to prepare an ice bowl is when two containers of different sizes are fixed, water is poured between them and all this is sent to the freezer. Then carefully separate the dishes from the frozen ice. It looks very impressive.
By reading the recipes below, you will learn how to properly prepare cold soups that both saturate and quench thirst, and refresh, and even invigorate. The preparation of such dishes is usually an extremely simple procedure, simple even for beginners (especially if there is a clear recipe with step—by-step photos).
The first thaw, soon spring. It is at this time that you want fresh herbs, refreshing dishes. And first of all, okroshka comes to my mind. It’s delicious, and today with fried mushrooms, it’s also spicy. I recommend it.
This soup was the second exception to the fact that I don’t eat cold soups, I just don’t like them. The soup won over with its taste (Vika, thank you!!!) – eggplant with a light garlic flavor, creamy, with a sour-milk taste, with a green flavor – it just saves in the heat – you should try it!
A truly summer, refreshing cold soup on kefir with a rich vegetable composition, the delicate color of summer greens. The main additives are not mixed together with the dressing, they are served separately -everyone can “assemble” their own plate of soup according to their taste preferences. The soup is very light and in composition. And most importantly, without fuss, around the stove, on a hot summer day.
I’ll be honest, I’m not a fan of cold soups, I tried beetroot out of interest and surprisingly-I liked it! And for our heat at all a godsend. Add just a few touches and the taste of another more pronounced and rich. Try it?
Do you want to try a beetroot cooler in the summer heat like in a restaurant? It is not difficult at all, the main thing is to serve it beautifully. This portion in the restaurant costs 4 euros, so we cook at home! You can whip up a beetroot-kefir smoothie for one serving on trial or just for the family. Pickled beets can be safely stored in the refrigerator for several days under the lid.
I already wrote of one great user that okroshka is what breaks all my brakes. Ready to eat it in liters. With what any. I tried it on the serum recently, after I learned how to cook homemade cottage cheese. There are a lot of benefits and nutrients in it. The taste is very spicy and fresh. Perfect for the morning after a raucous party.