Cold soup for hot summer days: 5 refreshing recipes

“Šaltibarščiai is the most popular cold soup in Lithuanian cuisine,” says Ernesta Dapkienė, director of the communication and image department of the Maxima shopping chain. – The sale of the main ingredient – kefir – shows that Lithuanians love cold berries. In June last year, more than half of the Olympic swimming pools were sold – 1.3 million. liter of kefir, while half of the purchase in December – about 530 thousand. liter.”

It’s impossible to compete with the popularity of cold soups, but hot summer days are a good time to try another cold soup, especially because it’s so easy to make.

Food expert Brigita Baratinskaitė recommends checking kitchens in other countries and not being afraid to try more exotic cold soup recipes. They show that raw vegetables and fruits, which are usually used in cold soups, will saturate the body with a greater amount of vitamins and energy, which is lacking on hot days.

“We usually dilute the cold soup with water, cold broth, kefir, but we must not forget delicious and valuable additives like buttermilk, herbal drinks, coconut milk or fresh juice such as orange. Cucumber is very suitable for cold soup, because it is rich antioxidants, vitamins K and C and B1, potassium, magnesium and fiber, so this vegetable is perfect for cold and refreshing soups – and not only cold soups”, advises B. Baratinskaitė. .

He recommends using a variety of fresh vegetables, fruits, greens, and berries to make cold soup – it will be a real vitamin bomb for the summer table.

“Anything fresh that can be found on the store shelves or in your garden is suitable. And the serving element will give the dish more nutrition – sprinkling with hemp seeds, various seeds, herbs or sprouts”, says B. Baratinskaitė and shows five recipes- original recipe for cold soup.

Spanish watermelon gazpacho

You will need:

  • 600 g diced watermelon without seeds,
  • 1 teaspoon grated orange peel,
  • 2 teaspoons fresh lime juice,
  • salt to taste
  • 1-2 cloves of garlic (chopped),
  • 2 handfuls of ripe tomatoes,
  • 2 handfuls of diced cucumbers,
  • finely chopped orange or yellow pepper,
  • half a red onion,
  • 1 teaspoon balsamic or red wine vinegar,
  • spoon of olive oil,
  • finely chopped 2 Chalapa peppers (optional),
  • fresh black pepper (to taste),
  • 2 teaspoons ground coriander,
  • dill or parsley,
  • a pinch of sugar.

We produce

Place all ingredients in a large bowl and mix until smooth. Garnish with parsley or dill before serving.

Persian yogurt cucumber and mint soup

You will need:

  • 2 cups Greek yogurt,
  • half a handful of chopped mint,
  • half a handful of chopped parsley,
  • 2 teaspoons chopped dried mint,
  • 2 glasses of cold water,
  • 2 large cucumbers, diced
  • a handful of chopped walnuts,
  • 1 teaspoon of salt,
  • 2 teaspoons crushed ice cubes,
  • 2 slices pita or other bread (optional).

We produce

Whisk yogurt, salt, dried mint and water. Divide cucumber, walnuts and herb mixture between bowls. Fill a bowl with yogurt liquid and add some ice cubes. Cut the bread into small pieces and add to the soup. Let the bread rise for 5-7 minutes before serving. Serve cold.

Cold cucumber soup

You will need:

  • 2 large cucumbers,
  • 250 ml unsweetened almond milk,
  • 2 cloves of garlic,
  • some fresh basil leaves,
  • 2 onions,
  • 1 sweet apple,
  • juice of half an orange,
  • salt to taste
  • garnish with diced cucumber and chopped almonds.

We produce

Peel and cut the cucumber and apple, grind together with the other ingredients until smooth. If necessary, add water or more almond milk to thin the mixture. Refrigerate for 1-2 hours. Garnish with cucumber slices and almonds before serving. The soup can be frozen and stored in the freezer for months.

Chilled avocado soup

You will need:

  • 3 avocado slices,
  • 700 ml of cold chicken or vegetable broth,
  • 3 teaspoons fresh lemon or lime juice,
  • a handful of fresh coriander leaves,
  • teaspoon ground cumin,
  • salt and ground cayenne pepper.

We produce

Mix the ingredients with a blender until smooth. Refrigerate for 2 hours until the soup is chilled. Garnish with chopped coriander before serving.

Coconut carrot soup

You will need:

  • lemongrass stem,
  • 400 g of carrots,
  • can of coconut milk,
  • garlic cloves,
  • 2 teaspoons of olive oil,
  • 1 teaspoon red curry paste,
  • sea ​​salt and black pepper to taste
  • half a glass of water,
  • hemp seeds.

We produce

Remove one or two outer layers of lemongrass leaves and finely chop the fragrant part. In a high speed blender, blend lemongrass, carrots, coconut milk, garlic, olive oil, red curry paste, water, salt and pepper until smooth. If you don’t have a powerful blender, boil the carrots and grate them once they’ve cooled.

Cool the soup in the refrigerator for about 4 hours, if it thickens after taking it out – add a little more water. Drizzle with olive oil and garnish with hemp seeds before serving.

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