Ecology of consumption: Cold soups, perfect for the menu on hot days, they not only saturate the body, but also help to feel vigorous and fresh.

Cold soups, perfect for the menu on hot days, they not only saturate the body, but also help to feel vigorous and fresh.

The most popular category of cold soups is, of course, all kinds of okroshka, which can be prepared in a light vegetarian version, with meat for those who like to eat hearty even in the summer heat, on kefir, kvass and other bases. From time immemorial, our ancestors prepared such soups in the warm season so that the meal would bring the body only a feeling of pleasant satiety without feeling heavy.

But okroshka is far from the only option, After all, there are a lot of recipes for cold soups today. So, nowadays, cold beetroot soup, borscht, cabbage soup and other famous Russian soups are quite common. Today we invite you to get acquainted with other interesting options for cold soups, less known, but no less tasty, healthy and refreshing.

COLD BEET AND SORCEL SOUP

You will need: 200 g of beet tops and sorrel, 100 g of radish, 50 g of green onions, 30 g of dill, 1 cucumber, ¼ glass of sour cream, salt.

How to make cold sorrel beetroot soup. First, rinse the tops of the beets and chop them finely, put them in a saucepan of boiling water and boil for 10 minutes. Rinse the sorrel and chop finely, add to the tops in a saucepan, boil for another 10 minutes, then salt everything and let the soup cool. Cut the cucumber into medium-sized slices, chop the herbs and green onions, add to the cold soup. Serve this soup with sour cream.

If today someone may be surprised at such a soup recipe, then even 100 years ago such dishes were the most common and everyday thing. Beet-topped soups are a traditional Russian cuisine; our ancestors have been preparing them for centuries since antiquity.

You can safely eat beet tops, it contains useful substances and it is the same full-fledged product as beet itself, but if you still do not dare to prepare such a soup, try making soup with only one sorrel.

COLD SOREL SOUP WITH EGG AND CUCUMBER

You will need:

• 250 g fresh cucumbers,
• 150 g sour cream and onions,
• 3-4 hard boiled eggs
• 1 kg of sorrel.

How to make cold sorrel soup with cucumber and egg. Rinse the sorrel well with cold water, chop it, cover with boiling water and cook for 5-10 minutes at a high boil until the leaves soften. Cool the cooked sorrel broth in the cold. Separate the egg whites from the yolks, finely chop the onion. Peel the cucumbers, cut into strips. Season the cold soup with sugar and salt to taste, add finely chopped egg whites, cucumbers and green onions. Mash the yolks with sour cream, put the mixture in the soup and mix well. Sprinkle with chopped dill when serving.

COLD MUSHROOM SOUP WITH VEGETABLES

You will need:

• 60 g carrots
• 50 g dried mushrooms,
• 50 ml of vegetable oil,
• 40 g onions,
• 30 g parsley root
• 20 g flour and parsley,
• 15 g of celery root.

How to make cold dried mushroom soup. Rinse the mushrooms, soak for 1-2 hours in cold water, then squeeze and chop finely, add new water and bring to a boil. Put in the soup the diced parsley root, carrots, onions and celery diced in the same way, boil until all vegetables are softened. Saute the flour in a pan with vegetable oil, fill the soup with it 5 minutes before the end of cooking. Cool the soup before serving, sprinkle with chopped parsley.

Such a soup turns out to be very rich and aromatic, and will appeal to all mushroom lovers. You can also cook it with mushrooms or oyster mushrooms, but then the aroma of the soup will not be so intense.

You can cook cold soups, of course, not only on water. A delicious and very refreshing soup will be made with yogurt.

COLD CUCUMBER SOUP ON STICKY MEAT

You will need:

• 1.5l curdled milk,
• 800 g cucumbers
• 3-5 cloves of garlic
• 2/3 cup peanuts
• dill, salt.

How to make cold yogurt soup. Rinse the peanuts, dry them and bake them in a dry frying pan, remove the skin, finely crush the nuts. Cut the cucumbers into small pieces, mix with the nuts, add the garlic and chopped dill (about 1 bunch) passed through a press, add salt, mix and pour the yogurt into the soup. Serve cold.

If you want the cold soup to be more nutritious, prepare it with fish.

COLD TOMATO FISH SOUP

You will need:

1 liter of tomato juice,

300 g fish or shrimp

1-2 cucumbers

1 hard boiled egg

4 tablespoons each green onions and sour cream, salt.

How to make cold tomato fish soup. Finely chop the green onion, add salt and grind until the juice is released. Cut fresh cucumbers and an egg into cubes, add to the onion, mix and pour over the tomato juice. Put boiled, smoked or fried fish fillets cut into pieces, season the soup with sour cream and serve, sprinkling with dill.

This soup will be more delicious from home-made tomato juice.

COLD YOGHURT SOUP WITH CUCUMBERS AND NUTS

You will need:

• 300 g of natural yoghurt,
• 60 g roasted walnuts,
• 15 g parsley leaves
• 1 clove of garlic and 1 large cucumber,
• 4 tablespoons water,
• 2 tbsp olive oil,
• 1 tbsp lemon juice.

How to make cold yoghurt soup.

Peel the cucumber, cut lengthwise and remove the seeds with a teaspoon, cut into about 2 cm pieces. Put nuts, garlic, parsley, water and oil in a food processor or blender bowl, as well as half a cucumber, puree. Add the remaining cucumber, add salt and lemon juice, beat with a whisk. Add yogurt to the soup in a tureen, pepper and salt to taste, add more lemon juice if desired, stand the soup under the lid for half an hour before serving, garnish with mint in bowls.

Cold soups are wonderful because they help maintain a feeling of lightness in the heat, quenching thirst and hunger, this is a great option for those who seek to lighten their diet during the warmer months. If you have never tried such soups, start with the simplest options with your usual combination of products - you will definitely love it! published by

Soups can be classified for various reasons. For example, in terms of structure. Puree soups are very tasty, they are prepared using a blender. There are soups in which vegetables, cooked separately, are added to the strained broth - this gives them a special transparency. But most soups are cooked according to step-by-step rules (first meat, then potatoes, then frying ... etc.).

A special place in cooking is occupied by cold soups - those that are not cooked over a fire or are served cold. Among the most famous are Russian okroshka and Spanish gazpacho. These soups are especially good in summer. I have collected 13 recipes for excellent cold soups that will fill and refresh.

Chicken cold soups

Celery broth

Carefully remove fat from chicken (option - beef) broth, put celery, cut into small cubes, cook until tender and cool. Season to taste, sprinkle generously with chopped herbs and serve with crispy bread or caraway toasted bread. Sour cream suits the soup.

Chicken bouillon

Ingredients: 11/2 l chicken broth, 30 g flour, 30 g butter, 100 g sour cream, salt.
How to cook: Make sautéing from flour and butter. Pour in the broth and cook over low heat for about 20 minutes, constantly removing the resulting foam. Strain, season with sour cream and put in a cold place. Serve well chilled broth with wheat bread croutons.

Chicken soup

Ingredients: 11/2 l of chicken broth, 100 g of boiled chicken meat, 80 g of green peas.
How to cook: Thoroughly remove the fat from the chicken broth and put it in a cool place for about 2 hours. Cut the chicken into small cubes. When serving, place chopped chicken and green peas on a tablespoon on each plate and cover with chilled broth. Serve with wheat bread, croutons or puff pastry.

Cold soups with tomatoes

Cold tomato soup with meat broth

Ingredients: 500 g of tomatoes, 1 liter of meat broth, sour cream (or white wine), black pepper, salt, sugar, parsley.
How to cook: Wash the tomatoes, cut into quarters, put in the broth and cook for about 15 minutes. Rub through a sieve, salt and pepper, add sour cream and sugar to taste. Refrigerate. Serve with finely chopped parsley and small cubes of toasted wheat bread.

Cold tomato soup

Ingredients: Tomato juice, salt, ground black pepper, a little garlic and onion juice, green onions, vegetable oil, cucumbers or bell peppers, sour cream, parsley and dill.
How to cook: Salt and pepper the tomato juice. Add garlic and onion juice, chopped green onions and diced cucumbers or peppers. Put in the refrigerator. When serving, sprinkle with chopped parsley and dill and add sour cream to the soup. Serve with crispy bread.

Tomato puree soup

Ingredients: 500 g tomatoes, salt, black pepper, grated cheese, sour cream.
How to cook: Wash the tomatoes, rub through a sieve, salt and pepper. Pour in cold boiled water, stir and put in a cold place. When serving, season with sour cream, sprinkle with grated cheese. Serve with wheat bread croutons.

Tomato and plum soup

Ingredients: 500 g tomatoes, 250 g plums, ¾ l apple juice, lemon slice, cloves, cinnamon, vanilla sugar, starch, cornflakes or crushed bread.
How to cook: Chop tomatoes and plums, put in a saucepan, add lemon, spices, pour in a little boiling water and cook. Drain the broth and boil it with starch stirred in cold water. Pour in apple juice and place in a cold place. When serving, place the stewed tomatoes and plums in bowls, add the chilled soup and sprinkle with cornflakes or crushed breadcrumbs.

Vegetable cold soups

Vegetable puree soup with noodles

Ingredients: 500 g tomatoes, 2-3 potatoes, 1 large onion, 2 carrots, 2 bell pepper pods, a little fresh cabbage, 3 tablespoons of vegetable oil, noodles, parsley.
How to cook: Finely chop the peeled and washed vegetables, add salt, add water and cook. Rub the cooked vegetables through a sieve, pour over the vegetable broth, add the noodles, add vegetable oil and cook until the noodles are ready. Refrigerate. Serve with finely chopped parsley.

Cold vegetable soup

Ingredients: 500 g of vegetables (potatoes, carrots, cabbage, celery, turnips, onions, etc.), 250 g of sour cream, 2 eggs, 1 pickled cucumber, lemon juice, salt, chopped dill and parsley.
How to cook: Peel, chop and boil vegetables in salted water until tender. Season with lemon juice and place in a cold place. Hard-boiled eggs. Add chopped eggs, cucumber and sour cream to the chilled soup. When serving, sprinkle with chopped dill and parsley.

Mashed potato soup

Ingredients: 1 kg potatoes, milk, lemon juice, red pepper, salt.
How to cook: Peel and boil potatoes in water. Drain the broth, and rub the potatoes through a sieve. Boil the milk and add to the potatoes in such an amount to make a puree soup. Season with salt, pepper and lemon juice and put in a cold place. When serving, sprinkle with chopped herbs.

Cold soups with herbs

Rhubarb soup

Ingredients: 500 g rhubarb, 375 g fat cottage cheese, ¼ l milk, sugar, lemon zest, cornflakes.
How to cook: Chop well washed rhubarb, put in a saucepan, add water, season with sugar and lemon zest, boil and place in a cold place. Grind cottage cheese with milk, adding a little sugar, and arrange on plates. Top up with chilled rhubarb compote and sprinkle with cornflakes.

Sorrel soup

Ingredients: 500 g sorrel, ½ l cream, 2-3 eggs, salt, fresh cucumbers and tomatoes, 100 g low-fat ham, dill.
How to cook: Boil washed and chopped sorrel in salted water, pour in loose eggs and put in a cold place. Serve on a plate with cucumbers and tomatoes and ham cubes cut into slices, add soup, season with cream and sprinkle with chopped dill.

Cold Buttermilk Soup

Ingredients: 1 liter buttermilk, 200 g rye bread, salt, lemon juice, dill.
How to cook: Grate or chop rye bread. Pour with chilled buttermilk, salt, season with lemon juice and refrigerate for a while. When serving, sprinkle generously with finely chopped dill.

Ingredients: potatoes, salmon, egg, cucumber, onion, salt, pepper, lemon juice, water, kefir, sour cream

Okroshka with salmon is an unusual dish. I advise you to cook such okroshka. The taste is original. The recipe is quite simple and quick.

Ingredients:

- 2 potatoes;
- 150 grams of salmon;
- 2 chicken eggs;
- 1 fresh cucumber;
- 15 grams of green onions;
- salt;
- black pepper;
- lemon juice;
- 1 glass of mineral water;
- 1 glass of kefir;
- 2 tbsp. sour cream.

01.04.2019

Okroshka with fish

Ingredients: red fish, potatoes, egg, cucumber, radish, onion, ayran, sour cream, salt, pepper, lemon

A wonderful alternative to okroshka with sausage or meat will be the option with fish, or rather, with red slightly salted fish. Such a first course will not leave anyone indifferent, you will see!
Ingredients:
- 100 grams of lightly salted red fish;
- 1 potato;
- 1 egg;
- 1 fresh cucumber;
- 3 pieces of radishes;
- 2 pieces of green onions;
- 250 ml ayran;
- 1 tbsp. sour cream;
- salt to taste;
- pepper to taste;
- lemon juice to taste.

01.07.2018

Classic okroshka with sausage on kvass

Ingredients: kvass, sour cream, sausage, cucumber, potatoes, eggs, onions, dill, parsley, salt, pepper, lemon juice

My favorite summer dish is okroshka. There are a lot of recipes for its preparation, but today I will tell you how to cook a classic okroshka with boiled sausage on kvass.

Ingredients:

- one and a half liters of kvass,
- half a liter of sour cream,
- 250 grams of boiled sausage,
- 2-3 cucumbers,
- 2 potatoes,
- 2 eggs,
- a bunch of green onions,
- a bunch of dill,
- a bunch of parsley,
- salt,
- black pepper;
- lemon juice.

01.07.2018

Cold sorrel soup with cucumbers and eggs

Ingredients: water, boiled potatoes, sorrel, boiled egg, fresh cucumbers, salt, fresh herbs, sour cream

If you're looking to make a season-appropriate first course in the summer, then this recipe for cold sorrel soup with cucumbers and eggs will help you. This is a worthy alternative to okroshka or beetroot.
Ingredients:
- 1 liter of water;
- 3-4 boiled potatoes;
- 1 large bunch of sorrel;
- 2 eggs;
- 2 fresh cucumbers;
- salt to taste;
- fresh herbs (parsley, dill, onion) - to taste;
- sour cream - for serving.

30.06.2018

Classic okroshka with sausage

Ingredients: sausage, potatoes, cucumber, onion, egg, mayonnaise, vinegar, dill, salt, pepper, water

Okroshka is my favorite dish in the summer. Making delicious okroshka is not difficult at all. I described how to do this in detail for you in this article.

Ingredients:

- 300 grams of sausage;
- 3 potatoes;
- 4 cucumbers;
- 100 grams of green onions;
- 3 eggs;
- 100 grams of mayonnaise;
- 15 ml. vinegar;
- Dill;
- salt;
- black pepper;
- water.

28.06.2018

Okroshka on Tanya

Ingredients: potatoes, egg, sausage, cucumber, herbs, onion, salt, pepper, lemon juice, tan, sour cream

There are a lot of okroshka recipes. Today I present to your attention a variant of okroshka on tanya with sausage.

Ingredients:

- 2-3 potatoes;
- 3 eggs;
- 250 grams of boiled sausage;
- 2-3 cucumbers;
- a bunch of dill;
- a bunch of parsley;
- a bunch of green onions;
- salt;
- black pepper;
- lemon juice,
- 1.5-2 liters. tana;
- 200 grams of sour cream.

25.06.2018

Cold beetroot with meat

Ingredients: meat, potatoes, beets, cucumbers, eggs, lemon juice, salt, water

If you want to cook a cold summer soup, and okroshka is already bored, then it's time to try the recipe for the classic beetroot soup with meat. This option will be delicious!

Ingredients:
- meat (chicken, pork) - 250 gr;
- potatoes - 200 gr;
- beets - 200 gr;
- fresh cucumbers - 150 gr;
- eggs - 2 pcs;
- lemon juice - to taste;
- salt - a small amount;
- water - 1.5-1.7 liters.

21.06.2018

Gazpacho

Ingredients: tomatoes, cucumbers, garlic, onions, baguette, bell peppers, wine vinegar, salt, olive oil

Gazpacho is a cold summer soup that will make a worthy alternative to our usual okroshka or cold beetroot soup. It is prepared quite simply and turns out to be delicious and beautiful.

Ingredients:
- tomatoes - 500 gr;
- fresh cucumbers - 100 gr;
- garlic - 2 cloves;
- onions - 50 gr;
- baguette - 2-3 pieces;
- sweet pepper - 100 gr;
- wine vinegar - 2-3 tablespoons;
- salt to taste;
- olive oil - 4-5 tablespoons

19.06.2018

Okroshka on ayran with sausage

Ingredients: boiled sausage, young potatoes, hard-boiled eggs, fresh cucumbers, radishes, green onions, dill, parsley, chilled ayran, salt, mineral water

It is not difficult to prepare delicious okroshka with sausage - the main thing is to decide what kind of dressing the soup will have. We advise you to make okroshka with ayran - this drink will go well with the rest of the ingredients and emphasize their taste.
Ingredients:
- 200 gr of boiled sausage;
- 6-7 pieces of young boiled potatoes;
- 2 hard boiled eggs;
- 2 fresh large cucumbers;
- 1 bunch of radishes;
- 1 bunch of green onions;
- 0.5 bunch of dill;
- 0.5 bunch of parsley or cilantro;
- 1 liter of chilled ayran;
- salt to taste;
- 0.5 mineral water.

19.06.2018

Beetroot fridge on kefir

Ingredients: beets, kefir, cucumbers, eggs, salt, dill

If you are bored with okroshka, but you want to pamper your homemade summer delicious soup, then we advise you to cook a cold beetroot on kefir. It's just done and it always works!
Ingredients:
- beets - 200 gr;
- low-fat kefir - 0.5 l;
- fresh cucumbers - 150 gr;
- eggs - 2 pcs;
- salt - a little;
- fresh dill.

15.06.2018

Cold beetroot with tops

Ingredients: beets with tops, cucumbers, eggs, sour cream, dill, citric acid, water

Delicious cold beetroot with tops can be cooked in hot weather. The recipe is very simple.

Ingredients:

- beets - 300 grams,
- cucumbers - 200 grams,
- eggs - 2-3 pcs.,
- sour cream - 100 grams,
- dill - a bunch,
- citric acid - 2 pinches.

12.06.2018

Cold beetroot with sausage

Ingredients: beets, potatoes, sausage, cucumbers, eggs, dill, apple cider vinegar, sour cream, salt

Beetroot - cold, tasty - this is a great summer first course. Both adults and children will be happy to eat it, and housewives will appreciate the simplicity of its preparation.

Ingredients:
for 2 liters of water:
- beets - 2 pieces of medium;
- potatoes - 2 small pieces;
- boiled sausage - 150-180 gr;
- cucumber - 2 medium pieces;
- eggs - 2 pcs;
- Dill;
- apple cider vinegar - 1 tsp;
- sour cream for serving;
- salt to taste.

10.06.2018

Beetroot cooler on water with eggs

Ingredients: beets, cucumbers, eggs, green onions, parsley or dill, salt, sour cream, vinegar

In the summer, I suggest that you cook not soup for the first, but a cold chill. Today I described for you a recipe for a cold beetroot in water with eggs.

Ingredients:

- beets - 1 pc.,
- cucumbers - 2 pcs.,
- eggs - 2 pcs.,
- green onions - a bunch,
- parsley - a bunch,
- salt - half a tsp,
- sour cream - 4 tablespoons,
- vinegar - 1 tablespoon

03.05.2018

Frozen spinach soup

Ingredients: spinach, potatoes, onions, celery, zucchini, broth, butter, sour cream, salt, sesame seeds

I often cook spinach soup for lunch. The dish turns out to be very tasty and nutritious. For decoration, before serving, I put a little black sesame seeds on top.

Ingredients:

- 400 grams of spinach;
- 250 grams of potatoes;
- 120 grams of onions;
- 80 grams of celery;
- 200 grams of zucchini;
- one and a half liters of chicken broth;
- 20 grams of butter;
- 20 grams of olive oil;
- 120 grams of sour cream;
- salt;
- black sesame.

21.02.2018

Lenten okroshka

Ingredients: beets, potatoes, cucumber, dill, onion, lemon, kvass, salt, pepper

Lean okroshka turns out to be very tasty. I have described the recipe for cooking on kvass in detail for you.

Ingredients:

- 1 beet,
- 1-2 potatoes,
- 1-2 cucumbers,
- a bunch of dill,
- 6-7 pieces of green onions,
- half a lemon,
- 300-400 ml. kvass,
- salt,
- black pepper.

22.09.2017

Cold classic beetroot

Ingredients: beets, potatoes, cucumbers, eggs, water, vinegar, salt, herbs

Cold beetroot has many variations, but the best, in our opinion, is the classic one. No need to invent anything, take our simple recipe as a basis and make this summer first course. You won't regret it, we promise!
Ingredients:
- beets - 300 gr;
- potatoes - 200 gr; [
- fresh cucumbers - 150 gr;
- eggs - 2 pcs;
- water - 2 liters;
- vinegar - 1 tablespoon;
- salt - 0.5 tsp;
- greens (dill) - 1 bunch.

3 years ago

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Refreshing cold soups - an unforgettable taste of summer! With the onset of hot weather, our body refuses rich cabbage soup, heavy fried foods and high-calorie pastries. A delicious and easy-to-prepare cold soup is an excellent solution for a hot summer day. In the summer months, many pamper their home-made ones with light cold soups based on fresh vegetables, or nettle, healthy beetroot and botvinia.

A dessert option for an afternoon snack is a refreshing berry soup that can be made from any mashed berries, adding cream and sugar to the puree to taste.

Summer cold soups- real salvation. Why this soup is useful - it simultaneously quenches hunger and thirst, does not overload the digestive system and serves as a source of valuable vitamins and minerals.

Types of cold soups

All summer soups can be divided into two groups:

1. Those that are boiled first and then cooled before serving.
2. Chilled fresh ingredients are sliced ​​and seasoned with a liquid base.

Cold soups can be prepared from a wide variety of foods - meat, fish, mushrooms, vegetables, fruits and berries. Most summer soups contain fresh vegetables and herbs, which add flavor and vitamins to dishes.

You can find your own recipes for cold soups in almost every kitchen in the world. In Russia, for a long time in the summer, botvinias, chillers, green cabbage soup, beetroot and cold were served to the table.

In the Mediterranean countries, tomato cold soups - gazpacho and salmorejo - are popular and are often served as an aperitif.

On a hot day, the Bulgarian cold soup Tarator, cooked on yogurt with the addition of lettuce leaves, chopped cucumber, dill, garlic and chopped walnuts, perfectly refreshes on a hot day.

Thanks to the addition of fresh herbs and sour taste, cold soups quench thirst, energize and help get rid of extra pounds.

Features of making summer soups

There are a huge number of recipes for cold soups, with the addition of a wide variety of products. But there are a few guidelines that are common to dishes in this category.

• As a liquid for making a cold soup, you can use chilled - bread or beet kvass, a decoction of vegetables, fruits and mushrooms, dairy products or acidified mineral water.
• In any cold soup, except for fruit soup, you can add finely chopped herbs - parsley, cilantro, dill or celery. Also, before serving, you can put one or two tablespoons of sour cream and some food ice in a bowl of soup.
• Before cooking okroshka, all boiled components are cooled to room temperature. To get a piquant taste, you can add a little ready-made mustard or citric acid to the okroshka dressing.
• To prepare cold soups on kefir or yogurt, dairy products are diluted by about a third with mineral or drinking water.
• For aroma, berry soups add lemon or orange zest, a little clove or cinnamon. The spices should not drown out the natural fruity aroma. Sugar or honey is put in the dish in moderation - the soup should keep the refreshing acidity. Cream or sour cream is placed in cold berry soups before serving on plates or served separately in a gravy boat. Fruit soups are often served with a side dish - sweet casseroles, dumplings, boiled rice, bread crumbs or diced biscuits.

And now, 5 cold soups must-haves this summer!

Best cold soups

Beetroot fridge - traditions of Russian cuisine

We take large young beets or two small ones and boil until tender. In addition to root vegetables, beet tops can also be added to the soup - they are added to the pan a few minutes before being cooked. We do not pour out the broth. Peel the beets, finely chop or rub on a coarse grater and return to the container with the broth. Cut 3-4 boiled eggs. 2-3 fresh cucumbers, green onions and dill. Add salt, sugar, vinegar or citric acid to the dish to taste. Serve chilled with sour cream.

Cold green soupwith sorrel - a godsend for summer residents!

Cut 5-6 young potatoes into large slices and boil in boiling salted water. 3-5 minutes before cooking, add a large handful of washed and chopped sorrel. Cool the broth and grind through a sieve or grind with a blender. In a separate container, mix 2-3 diced eggs, one or two cucumbers and a bunch of green onions. Mix solid and liquid components of the soup, add a couple of tablespoons of olive oil, salt, sugar and citric acid to taste. We keep everything in the refrigerator, put sour cream in the plates before serving.

Cold soup gazpacho- refreshing taste of the Mediterranean

To make tomato soup gazpacho, take 5-6 medium tomatoes, a couple of fresh cucumbers (peeled), 2 red bell peppers, 2-3 cloves of garlic, 2 tablespoons of wine vinegar, one small onion, a couple of slices of bread, a small bunch of parsley and about 50 ml olive oil

Grind the garlic and salt in a mortar, add crumbled bread and olive oil, mix until smooth and let it brew for half an hour. At this time, finely chop the onion and fill it with vinegar. Put the pepper in the oven and bake for 10 minutes at 200C until brown spots appear, then keep it in cling film and remove the skin. We make cross-shaped cuts on the tomatoes, dip in boiling water and peel them. Put chopped tomatoes, cucumbers, peppers, pickled onions and the contents of a mortar into a blender, grind in mashed potatoes. The finished mixture can be slightly diluted with mineral water, dry red wine or tomato juice. Serve chilled in glasses.

(step by step recipe with photo)

A light and healthy vegetable soup based on yogurt or natural unsweetened yogurt is a real salvation in the heat. To prepare 5 servings of cold soup tarator, we need 800 ml of yogurt, 250 grams of sour cream, half a kilogram of young cucumbers, 100 grams of walnuts, a couple of cloves of garlic, a bunch of herbs, 100 grams of vegetable oil, salt to taste. Cooking such a soup is very simple - three cucumbers on a coarse grater, finely chop the dill and parsley, pour vegetables and herbs with sour cream mixed with yogurt. Add chopped walnuts, vegetable oil, minced garlic and salt. Mix everything thoroughly, cool and serve.

Dessert soup with berries and yogurt is the perfect afternoon snack on a hot day!

For such a soup, any berries of the season are suitable - strawberries, raspberries, blueberries, as well as cherries, cherries, peaches or apricots. For two servings, you will need 300 grams of berries, the same amount of dessert yogurt, kefir or yogurt, sugar or honey to taste. You can also add a few leaves of mint or lemon balm here for a more piquant taste. Put the berries, sugar and yogurt in a blender bowl and stir until smooth. You can slightly dilute the puree with mineral water or fruit juice, add a little crushed ice. Serve straight away in tall glasses with cookies, muffins or curd casserole.

Don't be lazy make summer cold soup from the products that can be found in the refrigerator. Take a break from the tedious standing by the stove, without depriving your family of a full and delicious lunch!

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