In summer, cold soups, as usual, go to the front lines in the menus of the house and restaurant. But, honestly, the choice of cold soups in restaurants is depressing: as a rule, everything comes down to Lithuanian borscht and trivial okroshka with variations. But in addition to the traditional beets and okroshka that anyone can cook, the family of cold soups includes many rare dishes from different parts of the world: from tarator to gazpacho.
On the other hand, cold soup is best in the lookout in the country – here you have cucumber tomatoes, directly from the garden. But even here, tarator and gazpacho will not be superfluous, in my opinion. Learn how to cook them (since they are not difficult to prepare), you will gain fame among friends as an outstanding cook.
Finally, the Bulgarian tarator conquers with a combination of cold cucumbers with crushed walnuts. Satisfying the husband of Georgia, a bit reminiscent of aspic, will go well with good portions of friendly toasts in a trellis of grapes. From a banal can of tomatoes in tomato you can cook a very tasty and cheap Gorobievski borsch. It is exotic and easy to prepare: it is a cold tomato soup with avocado cream. And the joyful sunny tones of carrot soup with curry will cheer you up, even if the sleepy sun disappears behind the clouds again. The only condition is that you will need a blender to cook some dishes.
Per serving : Peel 75 g of cucumbers, cut into smaller cubes or slices, add chopped garlic. Pour 90 g of yogurt or kefir, stir, add vinegar. Dilute the mixture with cold boiling water and add chopped walnuts. Season the soup with chopped dill and vegetable oil.
Remove the tubular bones from the pork legs, cut them in half, cut the ears and tails, put everything in a pot, pour over the water and cook for 30-40 minutes. Then transfer the meat products to another dish, squeeze the soup, pour it in, add the roots, onion, spices, salt and cook until cooked. Serve cold (soup will freeze, as in aspic).
Cold tomato soup with avocado cream
Finely chop 1 kg of tomatoes, rub through a sieve, peel and rub 1 onion, mix with vegetable oil, vinegar, season with salt and pepper.
For the cream: peel the avocado, remove the stone, coarsely chop, peel, spoon, beat with a mixer with 125 ml of milk, lemon juice, sugar, salt.
Peel 4-5 ripe tomatoes with boiling water, peel and seeds. Put one tomato, the rest and the peeled cucumber grind in the processor, pour into a separate bowl.
Then chop the chopped tomato with a medium onion, a clove of garlic and a soaked slice of bread without the crust. Add mayonnaise (approximately 150 g), a spoonful of apple or balsamic vinegar, 0.5 liters of water or tomato juice, a pinch of sugar, salt and pepper.
Combine the two mixtures and season with extra virgin olive oil. Serve the soup on the table with pieces of ice made from boiling water, sprinkle with primrose and celery greens and white crackers. It will not hurt to stand in the fridge for a few hours before serving.
Cold cucumber soup with croutons
Take 500 g of cucumber, 1 tbsp. vegetable broth, 1 small pile of dill, 1 tbsp. kefir, 1 tablespoon lemon juice, 100 g of goat cheese, 1 slice of brown bread, 1 tablespoon drain. oil, salt, pepper.
Peel and slice the cucumbers. Mix two thirds of cucumbers with vegetable puree with cheese and vegetables. Wash the dill, chop, add to the soup with kefir, lemon juice and slices of cucumber. Season with salt and pepper. Trim the bread and fry in oil over medium heat. Pour the soup on plates and sprinkle with croutons.
Gorobievski borsch (Ukraine)
Take 300 g of potatoes, 300 g of cabbage, 100 g of onions, 100 g of carrots, 100 g of pepper in tomato, 100 g of vegetable oil, spices. Pour water into the sherpa, put chopped potatoes, chopped onions and cook until half is cooked. Add chopped cabbage.
While everything is boiling, fry a little onion with carrot in vegetable oil and add borsch. 5-10 minutes before you are ready to put a jar of chard in tomato sauce. Bay leaf, salt, spices to taste. Get a cold.
Curry Carrot Soup
Cut 1.5 kg of carrots into circles 2 cm thick, and finely chop the onion 450 g. Cut the onion in oil until golden brown, mix half the carrot and onion and use a mixer to turn it into a puree soup.
Put in a sherpa, add curry and grated ginger, puree, stirring constantly, for 1 minute. Add the carrot and salt, add 800 g of chicken broth and 450 ml of water, bring to a boil, then reduce the heat, close the pan with a lid and cook for 30-40 minutes, until the carrots soften.
After removing from heat, add cream and 1 liter of water, stir and refrigerate for 4 hours, the soup should be very cold. Decorate with cilantro.