5 easy recipes for cold cream soups

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Summer is the perfect time for cold cream soups, especially those made with seasonal vegetables. Cucumbers, tomatoes, avocados, melons and carrots - this is an incomplete list of foods that can be easily mashed and served.

Cold avocado cream soup

Ingredients:

1 cucumber, 2 avocados

1 tablespoon lemon juice

1-2 tablespoon olive oil

0, 5 table mineral water (still), salt and pepper to taste.

For additional dressing, you can add: bell pepper, tomato, herbs, shrimps.

Cooking method

1. Peel and seed avocados. We also peel the cucumber. Cut into cubes, add salt, pepper, olive oil and lemon juice. Grind all ingredients in a blender until puree. We try, dilute with mineral water to the "favorite" consistency.
2. Cut vegetables and additional ingredients into cubes, add some to the soup portion, and set some separately.

Carrot puree soup with herbs and garlic

Ingredients:

500 grams of carrots

2 cloves of garlic, 4 tablespoons olive oil

1 tablespoon of herbs

50 grams of walnuts, salt and pepper to taste.

Cooking method:

1. We wash the carrots thoroughly or peel them. Cut into slices and boil until tender in 2 liters of salted water. Cool, and then grind in a blender until puree. Add garlic there.
2. We dilute the resulting puree to the "favorite" consistency, add olive oil, bring to a boil, remove from the stove and cool. Add lemon juice, decorate with herbs and walnuts.

Cold cucumber soup with mozzarella

Ingredients:

2 large cucumbers, 250 grams of sour cream, 1 clove of garlic

4 sprigs of basil, 2 tablespoons olive oil

125 grams of mozzarella (balls), 200 grams of mineral water (without gas), 2 - 4 tablespoons of chopped greens, salt and pepper to taste.

Cooking method:

1. Peel the cucumbers, cut into cubes. Add cucumbers, basil and garlic, olive oil and seasonings to taste in a blender. Grind to such a puree state that small pieces of cucumber are felt. Pour in the necessary water and let it brew in the refrigerator for 15-20 minutes.
2. Pour into plates, add portionwise the mozzarella balls cut in half and chopped herbs.

Cold tomato soup with ginger

Ingredients:

800 grams of tomatoes, 360 ml tomato juice, 1 tablespoon finely grated fresh ginger

1 teaspoon sugar

2 tablespoons olive oil

1/2 cup plain low fat yogurt

4 tablespoons lemon juice

baguette, chopped greens

salt and pepper to taste.

Cooking method:

1. Peel and core the tomatoes, cut each into four parts. Add tomato juice, ginger, olive oil, seasonings and 3 tablespoons lemon juice, blend until smooth. Refrigerate for about an hour and add salt, pepper and chopped herbs to taste.
2. Mix the yogurt and the rest of the lemon juice into a homogeneous mass and serve as a sauce in the soup, in which you can dip the baguette.

Cold Creamy Sorrel Soup

Ingredients:

200 grams of sorrel

3 fresh cucumbers, 2-3 cloves of garlic

1 bunch of green onions

2-3 boiled eggs

500 ml non-fat cream

1-2 tablespoons of chopped greens.

Cooking method:

1. We wash the sorrel thoroughly and immerse it in boiling water for 1 minute. We throw it back in a colander, let the water drain. Peel the cucumbers, cut into cubes. Add sorrel, cucumbers, garlic and herbs to a blender, chop until puree.
2. Then add finely chopped eggs to the puree, salt and pepper to taste and pour cream. We put it in the refrigerator for 1 hour, decorate with herbs and serve rye or wheat croutons with the soup.