Refreshing summer classics: delicious cold soup recipes for hot days

Cold soups are a great choice to refresh yourself on a hot day and get a portion of vitamins. UNN offers a selection of simple and delicious recipes that are easy to prepare at home - from classic Spanish gazpacho to creamy avocado and cucumber soup.

Spanish Gazpacho

Ingredients:

• tomatoes - 6 medium sized;
• cucumber - 1 large;
• bell pepper (red or green) - 1 pc;
• onion - 1/2 pc;
• garlic - 1 clove;
• olive oil - 4 tbsp;
• wine vinegar - 2 tbsp;
• salt, pepper - to taste;
• water (if needed) - 100 ml;
• fresh basil or parsley for serving.

Preparation:

• peel and chop tomatoes, cucumber, pepper, and onion into large pieces;
• place vegetables in a blender with garlic, olive oil, vinegar, salt, and pepper;
• blend until smooth, add water to achieve desired consistency;
• strain the soup through a sieve to remove skin and seeds (optional);
• refrigerate for at least 2 hours;
• serve with fresh herbs and croutons.

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Cold cucumber soup with yogurt

Ingredients:

• cucumbers - 3 medium;
• natural yogurt (unsweetened) - 400 ml;
• garlic - 1 clove;
• dill or mint - 1 bunch;
• lemon juice - 1 tbsp;
• salt, pepper - to taste.

Preparation:

• wash cucumbers, peel (optional) and cut into pieces;
• in a blender, combine cucumbers, yogurt, garlic, herbs, lemon juice, salt and pepper;
• blend until smooth;
• refrigerate for 1-2 hours;
• serve chilled, finely chopped herbs can be added on top.

Cold green pea soup with mint

Ingredients:

• green peas (fresh or frozen) - 300 g;
• water or vegetable broth - 500 ml;
• fresh mint - 1 bunch;
• cream (10-20%) - 100 ml;
• salt, pepper - to taste.

Preparation:

• if peas are frozen - defrost, fresh - shell;
• boil peas in water or broth until tender (about 5-7 minutes);
• drain part of the liquid (leave about 200 ml);
• put peas in a blender, add mint, cream, salt and pepper;
• blend until a smooth, creamy consistency;
• chill in the refrigerator for at least 1 hour;
• serve with mint leaves.

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Cold avocado and cucumber soup

Ingredients:

• avocado - 1 large;
• cucumber - 1 medium;
• lemon juice - 1 tbsp;
• garlic - 1 clove;
• olive oil - 2 tbsp;
• salt, pepper - to taste;
• greens (parsley, cilantro) - for serving;
• water or vegetable broth - 100 ml (if needed).

Preparation:

• cut the avocado in half, remove the flesh. Cut the cucumber into pieces;
• place avocado, cucumber, garlic, lemon juice, and olive oil in a blender;
• add salt, pepper and blend until creamy. If the soup is too thick, add a little water or broth;
• chill for at least an hour;
• serve with finely chopped greens.

Okroshka classic

Ingredients:

• potatoes - 3 medium;
• boiled sausage or boiled chicken fillet - 300 g;
• fresh cucumbers - 2 pieces;
• green onions - 1 bunch;
• dill - 1 bunch;
• boiled eggs - 3 pieces;
• radishes - 4-5 pieces (optional);
• kefir or kvass - 1 liter;
• salt, pepper - to taste;
• lemon juice or vinegar - optional (for acidity).

Preparation:

• boil potatoes in their skins until tender, cool and peel, then cut into small cubes;
• also boil eggs, peel and finely chop;
• cut cucumbers, radishes, sausage (or chicken), herbs and green onions into small cubes;
• in a large bowl, mix all chopped ingredients: potatoes, eggs, cucumbers, sausage, radishes, herbs and onions;
• salt and pepper to taste, add lemon juice or vinegar if you like a slightly sour taste;
• pour in kefir (kvass) and add water or broth so that the okroshka is of a comfortable consistency for you - usually about 1 liter of liquid is needed;
• mix well and refrigerate for at least 30 minutes, so that the soup cools and infuses;
• serve okroshka cold, you can add a spoonful of sour cream when serving.

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