Summer heat is just around the corner, so it's time to take care not only of cold drinks, but also of soups, which will simultaneously satisfy hunger and thirst, thereby saturating the body without heaviness in the stomach. Vegetable, fish, exotic - choose for every taste, try and enjoy a new dish every time, prepared with love.
1. With raisins
Cold yogurt, dried fruits and nuts are what make this soup truly delicious. It turns out to be bright and rich in taste. In addition, for those who like more savory dishes, you can add spicy spices, thereby making the Persian soup much spicier. Serve with croutons, toast, croutons, or crackers.
Ingredients:
• Water - 1200 ml;
• Natural yoghurt - 0.5 l;
• Cucumbers - 2 pcs;
• Walnut kernels - a handful;
• Light raisins - 4 tbsp;
• Salt - to taste;
• Fresh mint - 4-6 leaves;
• Fresh parsley - 1 bunch.
Cooking method:
• Mix yogurt with very cold water;
• Add salt and finely chopped mint;
• Mix thoroughly until smooth (you can beat with a blender);
• Pour into plates;
• Sprinkle on top with cucumbers cut into small cubes (straws or circles if desired), raisins, chopped walnuts, finely chopped parsley.
2. With bell pepper
Soup with bell pepper with the addition of dry wine, garlic and aromatic spices will definitely appeal to all those who love dishes with a pleasant spicy aftertaste.
Ingredients:
• Large Bulgarian red pepper - 8-10 pcs;
• Onions purple or white large - 1 pc;
• Garlic - 1 head of medium size;
• Olive oil - 4 tsp;
• Dry white wine - 1 glass;
• Chicken broth from a cube - 1 l;
• Tomatoes in their own juice - 800 g;
• Worcestersky sauce - 1 tbsp;
• Tabasco - 1 tbsp;
• Wine vinegar - 2 tsp;
• Salt - to taste;
• Ground black pepper - to taste;
• Fresh parsley - for garnish.
Cooking method:
• Wash and dry the pepper thoroughly;
• Put two peppers on a baking sheet, after covering it with parchment;
• Send to an oven preheated to 200 degrees for 20-25 minutes or until dark markings appear on the pepper;
• After the pepper, transfer to a bowl;
• Cover with a foil or bag;
• Cool;
• Then remove the skin and remove the stalk with seeds;
• Cut the pulp into thin strips;
• Set aside;
• Remove the stalk with seeds from the remaining pepper;
• Cut the pulp into small cubes;
• Peel the onion and garlic;
• Cut in small pieces;
• Heat olive oil in a heavy-bottomed saucepan;
• Place chopped peppers, onions and garlic;
• Stir gently;
• Cook for 10-12 minutes;
• After pouring in the wine;
• Simmer over medium heat until the liquid evaporates;
• At this time, prepare the cube broth;
• Pour into a saucepan with vegetables;
• Bring to a boil and add tomatoes with juice;
• Bring to a boil again;
• Reduce heat;
• Cook for 30-35 minutes;
• After the soup, cool slightly;
• Pour into a blender bowl and beat until smooth;
• Pour the resulting mass into a saucepan;
• Mix Tabasco with Worcestershire sauce, vinegar, salt and pepper;
• Add all this to the saucepan to the soup;
• Stir;
• Boil;
• Cook for 5-6 minutes;
• After thoroughly cool;
• Send to the refrigerator for an hour and a half;
• Then pour into plates;
• Garnish with baked peppers and fresh finely chopped parsley or cilantro before serving;
• Serve if desired with sour cream or cream, croutons, rye toasts, croutons.
3. With fish
Who said that fish soup must be served hot? Surely someone who has never tried cold fish soup with kvass, which fits perfectly into the menu, leaving few people indifferent.
Ingredients:
• Canned fish (tuna or any other) - 250 g;
• Young fresh spinach - 250 g;
• Young fresh sorrel - 250 g;
• Kvass - 1 l;
• Green onions - 1 bunch;
• Cucumbers - 2 pcs;
• Sugar - 2 tsp;
• Salt - to taste;
• Ground black pepper - to taste;
• Table horseradish - to taste;
• Fresh dill - 5-6 stems;
• Fresh parsley and cilantro - 5-6 stalks in total.
Cooking method:
• Wash sorrel and spinach thoroughly;
• Cut off the roots;
• Transfer the leaves with legs to a saucepan;
• Cover with cold water;
• Bring to a boil and boil for 1-2 minutes;
• Throw in a colander;
• Cool slightly and rub the herbs through a sieve or finely chop;
• Transfer to a saucepan and fill with kvass;
• Wash the onion;
• Cut in small pieces;
• Sprinkle with salt;
• Leave for 5-7 minutes;
• Then add to the saucepan to the soup;
• Wash cucumbers;
• Cut into small cubes;
• Send to the pan;
• Mix sugar with salt and pepper;
• Fill the soup with the resulting mixture;
• Stir gently;
• Pour into plates;
• Put a piece of fish in each plate;
• Add cucumbers and some horseradish;
• Sprinkle with finely chopped parsley, cilantro and dill before serving.
4. With cherry
Cherry soup perfectly quenches thirst, and also charges with lightness and positiveness for the whole day. A bright, rich taste with a slight pleasant sourness and cinnamon aroma is what you need in the midst of the hot season.
Ingredients:
• Boneless frozen cherries - 700 g;
• Cherry juice - 600 ml;
• Salt - 1 pinch or to taste;
• Ground cinnamon - 0.5 tsp;
• Lemon - 1 piece;
• Sour cream - 1 glass;
• Fresh mint - 6-8 leaves.
Cooking method:
• Put the cherries in a saucepan;
• Defrost;
• After pouring juice;
• Add salt, cinnamon and a few slices of lemon;
• Boil;
• Cook for 5-7 minutes;
• After removing the pan from the heat;
• Cool to room temperature;
• Then cover with a lid;
• And send it to the refrigerator for two or two and a half hours;
• Before serving, pour into plates;
• Season with cold sour cream;
• Decorate with mint leaves;
• Serve with baguette, croutons, toast, sweet cracker.
5. Tomato
Cold tomato soup is another great dish that will help you survive the heat, relieve stress and saturate the body with nutrients and antioxidants.
Ingredients:
• Tomatoes, pink or red, medium size - 8 pcs;
• Eggs - 2 pcs;
• Baguette - 1 piece;
• Wine vinegar - 1 tsp;
• Salt - to taste;
• Garlic - 3-4 cloves;
• Olive oil - 1 glass;
• Fresh parsley and cilantro - 1 small bunch;
• Fresh mint - 6-8 leaves.
Cooking method:
• Boil eggs hard-boiled;
• Cool and clean;
• Wash the tomatoes;
• Make a cross-cut incision near the stalk;
• Send to boiling water for 30 seconds;
• Then transfer to ice water for 30 seconds;
• Remove the skin and remove the stalk;
• Chop arbitrarily;
• Transfer to a blender bowl;
• Kill until smooth;
• Add bread crumb;
• Leave for 5-6 minutes;
• Season with salt, pepper;
• Pour in vinegar;
• Add one boiled egg and peeled garlic;
• Kill everything until smooth;
• Add olive oil in a thin stream, continuing to beat until a homogeneous, even mass;
• Pour into plates;
• Sprinkle with coarsely grated egg;
• Garnish with finely chopped parsley, cilantro and mint leaves.
In continuation of the crown, read also about that in addition to the usual salad, you can make radishes - five courses to be appreciated.