Cold soup for a hot summer day: 5 refreshing recipes

“Šaltibarščiai is the most popular cold soup of Lithuanian cuisine,” says Ernesta Dapkiene, director of communications and image at the Maxima shopping chain. – The sale of the main ingredient – kefir – shows that Lithuanians adore cold berries. In June of last year alone, more than half of Olympic swimming pools were sold – 1.3 million. Liter of kefir, when half bought in December – about 530 thousand. liter.”

It is unlikely to be able to compete with the popularity of cold soups, but summer days are a good time to try other cold soups, especially those that are easy to prepare.

Food expert Brigita Baratinskaitė advises to take a look at the cuisine of other countries and don’t be afraid to try more exotic cold soup recipes. He points out that raw vegetables and fruits, which are often used in cold soups, saturate the body with a large amount of vitamins and energy, which is lacking on hot days.

“We usually dilute cold soups with water, cooled broth, kefir, but we must not forget tasty and valuable additions such as buttermilk, herbal drinks, coconut milk or fresh juice such as lime. Cucumber is very suitable for cold soups, because it contains antioxidants, vitamins K and C and B1 , rich in potassium, magnesium and fiber, so this vegetable is perfect for cold and refreshing soups – and not just cold soups”, B. Baratinskaitė advice.

They recommend using as many different fresh vegetables, fruits, greens and berries as possible to prepare cold soups – this will be a real vitamin bomb for the summer table.

“Anything fresh you can find on store shelves or in your garden is ideal. And servings add extra nutrition to the dish – sprinkling it with hemp seeds, various nuts, herbs or sprouts,” says B. Baratinskyt says and shares five basic recipes for cold soups.

Spanish Watermelon Gazpacho

You will need:

  • 600 gm diced watermelon without seeds,
  • 1 tablespoon grated lemon peel,
  • 2 tablespoons fresh lemon juice,
  • Salt to taste
  • 1-2 cloves of garlic (chopped),
  • 2 handfuls of chopped ripe tomatoes,
  • 2 handfuls of diced cucumbers,
  • finely chopped orange or yellow pepper,
  • Half sliced ​​red onion,
  • 1 tablespoon balsamic or red wine vinegar,
  • spoon of olive oil,
  • 2 chillies finely chopped (optional),
  • freshly ground black pepper (to taste),
  • 2 tablespoons 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 glasses of Greek yogurt,
  • Half a handful of chopped mint,
  • Half a handful of chopped parsley,
  • 2 tsp chopped dried mint,
  • 2 glasses of cold water,
  • 2 large cucumbers, diced
  • A handful of chopped walnuts,
  • 1 tsp salt,
  • 2 tsp crushed ice cubes,
  • 2 slices of pita or other bread (optional).

We produce

Whisk yogurt, salt, dry mint and water. Divide the mixed cucumbers, walnuts and herbs among the bowls. Fill bowls 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,
  • Few fresh basil leaves,
  • 2 onions,
  • 1 sweet apple,
  • juice of half a lemon,
  • Salt to taste
  • Garnish with diced cucumber and sliced ​​almonds.

We produce

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

Cold Avocado Soup

You will need:

  • 3 sliced ​​avocados,
  • 700 ml chilled chicken or vegetable broth,
  • 3 tablespoons of fresh lemon or lime juice,
  • A handful of fresh coriander leaves,
  • A teaspoon of ground cumin,
  • Salt and ground cayenne pepper.

We produce

Blend 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 grams of carrots,
  • cans of coconut milk,
  • cloves of garlic,
  • 2 tablespoons olive oil,
  • 1 teaspoon red curry paste,
  • Sea salt and black pepper to taste
  • half a glass of water,
  • Hemp seeds.

We produce

Remove the first one or two outer layers of lemongrass leaves and finely chop the soft, aromatic 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 when cool.

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

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