Suggestions For Cold Summer Soups

Table of contents:

Video: Suggestions For Cold Summer Soups

Video: Suggestions For Cold Summer Soups
Video: 3 No Cook Summer Soup Recipes | Healthy + Fresh Chilled Soups 2024, November
Suggestions For Cold Summer Soups
Suggestions For Cold Summer Soups
Anonim

Salvation from the heat can be found not only in ice creams and cocktails, but also in fresh vegetable cold soups.

We offer you the following recipes for easy and toning summer soups.

Cold fresh tomato soup

Products for 4 servings: 8-10 ripe tomatoes, 3 teaspoons chilled vegetable broth, ½ leek stalk (white part only), ½ onion, 4 tablespoons grated cheese, a few olives (pitted), 2 tablespoons vegetable fat, lemon juice, salt, parsley.

Choose 4 large and hard tomatoes, cut in half. The lower half is cleaned with a spoonful of seeds and lightly salted. Peel the remaining halves and whole tomatoes (optional), chop finely and then mash.

The resulting mixture is mixed with vegetable broth, seasoned to taste with salt and lemon juice and put in the refrigerator for ½ hour. In the tomato halves put a mixture of finely chopped leeks and onions, salted with a pinch of salt and crushed by hand. Put a spoonful of cheese on them. Tomatoes are also garnished with olives.

Put 1 stuffed tomato in each plate and sprinkle with chopped parsley and a little fat. Immediately before serving, the deep dish is filled with the cooled soup (around the tomato half).

Tarator of mixed vegetables

Suggestions for cold summer soups
Suggestions for cold summer soups

Products for 4 servings: 1/2 kg of yogurt, 1 teaspoon of milk, 2 tablespoons of vegetable fat (preferably olive oil), 1 cucumber, 1-2 leaves of lettuce core, 6-8 radishes, 1 clove of garlic, nuts of 4-5 walnuts, dill, salt, chilled water, ice.

The milk is diluted with chilled water and left in the refrigerator. Washed and cleaned vegetables are cut: cucumber into cubes, lettuce leaves - into strips, and radishes - into thin circles. Beat the garlic in a mortar with a little salt and dilute with a little water. Add to chopped vegetables. To them add the chopped walnuts and olive oil.

Spread the mixture in different plates and sprinkle with dill. The cooled yoghurt is mixed with the diluted milk (preferably with a mixer). Pour the prepared mixture over the distributed vegetables. Add 1 ice cube to each plate / glass.

Recommended: