Cold soups are ideal on summer days - they are refreshing in the heat, you do not need to stand at the hot stove during preparation, and the leftovers can be immediately put in the refrigerator.

This selection of simple and delicious recipes will diversify your diet for the whole season. Cook every time new lightweight soup so that the food is balanced, and the home does not get tired of the monotony. However, you should not completely abandon full-fledged first courses, it is important for the body and mutual understanding with your husband and children. varied menu!

Types of cold soups by cooking method and ingredients

Cold soup - the first dish served cold, but cooked different ways :

1. Absolutely no cooking. Based on products that do not require heat treatment. This applies to both fillers and the liquid part. Among the ingredients in such dishes, vegetables and gastronomic products predominate - sausages, crab sticks, smoked fish. Ideal for cottages and outdoors.
2. With pre-cooked ingredients. In this case, the components that require heat treatment are boiled, baked or fried, cooled, crushed and poured with a cold base. An example is okroshka. In some recipes, the liquid base is pre-cooked and then cooled. For example, beetroot broth or sorrel broth.
3. In the usual mode, cooked and cooled soup. In such recipes, dishes are cooked on the stove, and then cooled and served. Cold borscht and pickles.

As a soup base use:

• vegetable decoctions and broths (beetroot, potato, sorrel);
• fermented milk products (kefir, fermented baked milk, national drinks with sourdough);
• vegetable juices and purees;
• serum;
• kvass;
• mineral water;
• milk.

Summer cold soups are always full of greens and fresh juicy vegetables; they can be served not only for lunch, but also for dinner and even for breakfast. An ideal alternative to hearty meals for those who want to lose weight. A separate line - dessert soups with fruits and berries.

Some cooking recipes contain spices, spices, aromatic herbs. Sometimes for piquancy it is recommended to add vinegar, lemon juice, honey, sugar. Vinegar acts in part as a preservative.

Soups without cooking on kefir

In summer, in the first place in popularity are recipes for cold soups on kefir, yogurt, fermented baked milk, tanya and others. fermented milk products. They are very light, do not overload the body, but satisfying and tasty.

Simple kefir soups can be prepared without prescriptions. Main rule- Foods that have been boiled must be cooled. Thick kefir can be diluted with cold mineral water, whey or cooled boiled water. If you want a more nutritious soup, you can add sour cream. If light - take a fat-free product.

Use fresh and boiled vegetables, combining them as well as in salads. Kefir is combined with cucumbers, tomatoes, green pea, Bell pepper, boiled potatoes, carrot. From the green green onion, parsley, cilantro, dill, mint. For sourness, you can add lemon or its juice, and for piquancy - hot pepper, garlic, dry adjika.

Kefir soups are more satisfying if you add rice or other cereals to them. Here's how easy it is to cook cold rice soup with tomatoes on kefir:

1. Boil half a glass round rice in a large volume of water, drain the water.
2. Chop your favorite greens - onion, parsley, cilantro, basil.
3. Finely chop two hard tomatoes and two cucumbers.
4. Mix all ingredients, pepper and salt if desired. Pour in kefir, adjusting the density to your liking.

For hearty meal can be added to sour milk soup boiled potatoes, boiled carrots and celery. It will turn out a full meal that even a hungry man will like.

A very interesting recipe for cold summer kefir bread soup:

1. 200 g rye bread dry and grind into large crumbs. You can take crackers.
2. Chop 2 pickles.
3. Chop more greens, including green onions.
4. Pour a liter of fat-free kefir. Salt is optional, as the cucumbers are salty.

It is good to add to kefir cold soups flaxseed flour - a teaspoon per glass of kefir. This will make the dish more satisfying and contribute to a gentle bowel cleansing.

Summer soups with whey

Recipes for cold whey soups will appeal to those who make cottage cheese and cheese themselves and do not know where to put this side, but very useful product. If a homemade whey no, just buy it in a supermarket or farmers market.

Delicious low calorie refrigerator whey is easy to prepare with potatoes, eggs and fresh cucumber. Take the proportions approximately the same, and if you are on a diet, put fewer potatoes and more cucumbers.

Cut vegetables and eggs like for a salad, add fresh chopped greens, arrange on plates and pour over with cold whey.

Making light whey soup with chicken meat takes a little longer:

1. Weld chicken breast(about 0.6 kg) and seven hard boiled eggs. Cool, cut.
2. Cut into cubes three medium-sized fresh cucumbers, chop a bunch of green onions and fresh dill.
3. Optionally, you can add boiled potatoes if you like more satisfying and high-calorie dishes.
4. Mix everything, fill with two liters of whey. Calorie lovers can put a spoonful of sour cream in each plate when serving.

Yes, the heat is not expected. But who knows, maybe tomorrow the thermometer will go off scale. So it's time to start compiling summer menu. Yes, so that it is tasty, and healthy, and fast, and, finally, varied. Cold soups can be safely considered one of these items in our diet. Fortunately, there is such a variety of them. And if you consider that every hostess also composes something of her own! I propose to prepare for the heat, and meet fully armed, more precisely, with recipes in hand. Okroshka, beetroot? Let's watch, let's decide.

The most popular cold soups - what you need for cooking

I must say that cold soups are good not only in the heat. They are ideal for those who are on diets or simply prefer to eat right. After all, such a dish will not only saturate physically. After eating a plate of such soup, you feel not softened, as after a hot one, but vigorous and fresh.

First of all, all the ingredients that will be involved are washed and cleaned. Something is cut, something is passed through a blender. Therefore, you will also need a grater, a cutting board, a garlic press, a pusher, a knife, deep dishes, bowls. Therefore, you need to prepare everything you need for cooking. It is advisable to pre-boil and cool the components that will be used in cutting.

It is clear, you will now say - this is okroshka. Moreover, there are so many of her recipes - with meat or sausage, with fish or herring, with seafood and offal, vegetables and cereals, vegetarian options, as well as on kefir, on water or kvass, on fermented baked milk, sour cream with water, and even on broth (meat and vegetable). Previously, it was cooked in the heat.
But not only okroshka is alive in the summer man. Let's take cold borscht or beetroot, cabbage soup or our other traditional soups, which have long been included in the traditional menu of modern man.

So, what can you eat on a hot summer day?

I will immediately warn you that the content, as well as the amount of ingredients, can be changed and changed. These are just sketches of the basic dishes. And I'll start with the most delicious and healthy, personally tested by me.

The most delicious recipe for okroshka on kefir

One or two plates, it doesn't matter. I know for sure that you won’t get better from such food, but you will get up from the table full. So, let's begin.

Ingredients

• Kefir - 1.5 cup
• Radishes - 2-3 pieces
• Cucumber - 1/2 piece
• Chinese cabbage - 2 leaves
• Egg - 1 pc.
• Chopped greens - 1 tbsp

Cooking okroshka on kefir - a step by step recipe with a photo

It is clear that we must start with eggs. We will send them to cook if there is no cooled egg in the refrigerator. And let's cut the key components of a dish prepared just yesterday. The store just brought a radish. Fresh, firm, juicy - that's what it is!

Step 1. Cut the radish

Next, we will process another pleasant component, which was just as fresh and crunchy as it should be for a fresh vegetable. I washed the cucumber, but did not peel it. Green specks will create a nice accent. We cut the same way as a radish.

Step 2. We chop the cucumber

As a rule, if I make only one portion (as now), I first cut everything, and immediately put the components in a separate bowl. After all, stirring in a plate in which to serve okroshka is very inconvenient - kefir can spill, and this is ugly. Let's send the cucumbers to the radish. Their number should be approximately equal.

Step 3. Let's send the cucumbers to the radish

Don't have a Beijing? Not a problem. Trim a lettuce leaf. And he is not? Well, it is not necessary. Finely chop the usual. I even wrinkled the Beijing a little, cutting it into strips and sending them to the rest of the heroes of our fairy tale story.

Step 4. Chinese cabbage

The eggs, I'm sure, have long been boiled and cooled? Cleanse and mash. No, not in a mixer - everything will turn into a mess here, but we don’t need it. Pieces of each ingredient should be visible in the okroshka. Therefore, we think somewhere in this format.

Step 4: Mashed Egg

Now nothing prevents us from mixing all the components. But, please, we try to do it carefully.

Step 5. Gather all the ingredients

There are only two operations left to do. The first is to chop the greens finely.

Step 6. Greenery

And, adding greens to the bowl, put everything in a serving plate. We need to fill the contents with kefir.

Step 7. Pour kefir into a plate

We do this carefully so that it does not overflow over the edges. The tastiest and healthiest diet okroshka ready for kefir!

Step 8. Okroshka on kefir is ready

Get ready, there will be a whole bunch of flavors, products and, of course, recipes.

Classic cold beetroot recipe

Lightly boil the beets. Put to boil and any meat. While the court is in business, chop 3-4 radishes and 1 cucumber (preferably fresh), as well as greens (2 tablespoons) and a couple of cloves of garlic (it is better to knead it well) with a pretty cube. And then grate the beets and disassemble the meat (100 g) into straws. Fill this beauty with broth so that it only slightly covers the surface. Put greens and, if desired, sour cream or yogurt. Salt pepper? Optional.

Okroshka with horseradish and mustard is my family's favorite dish!

The basis here is sour milk. So, boil 1 egg. We chop a cucumber, a couple of large radishes, a little green onion. When the egg is cooked and cooled, peel it and rub it well with a teaspoon of horseradish and mustard (to taste). Pour all this beauty with a glass of kefir or yogurt.

Gourmet gazpacho - a time-tested recipe

Well, they called it that, but its essence is clear - almost okroshka. Just other ingredients. But I guarantee - it will be super tasty and unforgettable! First, rinse everything and chop with a knife into small pieces. And 2 tomatoes, one and a half cucumbers, half a bell pepper, a little onion and garlic participate in our parade (1 clove is enough). And, having salted to taste, pour a couple of glasses of crushed tomatoes, falling asleep a lot of greens. All this can be grinded, and topped up with kefir or water.

A delicious recipe for okroshka on kvass - reduces the degree of drinking

This is a classic! And I hope you know and love her well. After all, everything is so simple! Boil a couple of eggs and potatoes separately. While they are cooking, cut 1-2 cucumbers, a handful of greens (green onions, dill) and 100 grams of boiled sausage (you can use any boiled meat). Then, having cooled, peeled, cut the potatoes and eggs into cubes. We combine everything in a saucepan and fill it with kvass (see the density for yourself). Serve with sour cream, and do not regret it!

Cold beet sorrel soup - my grandmother's recipe!

This is a continuation of the beet theme. No less healthy and tasty soup. Oh, and very easy to prepare. After washing the beet tops and sorrel (200 g each), cut and boil the tops for about 10 minutes. Then put the sorrel here, and let the soup boil for the same amount. Then let it cool down well. At this point, chop 5 radishes, fresh cucumber and a bunch of greens. Throw it all into the cooled broth, salt.

Cold sorrel soup with egg and cucumbers - tasty and appetizing

And this recipe is a continuation of the sorrel theme. So, boil 1 egg and separately 250 g of medium-sized chopped sorrel (10 minutes is enough). Mash the egg (but only the protein). Chop a fresh cucumber and some onion. Pour in tomato juice, broth or water. Season with sour cream mixed with herbs and yolk. Very tasty with this oxalic acidity.

How to quickly cook cold soup on yogurt

Cut the peeled and seeded cucumber lengthwise, and then into cubes. In a blender, grind 3-4 walnuts, 1 clove of garlic, a little parsley and cucumber, add 2 tablespoons here plain water and a couple of tablespoons of oil. Drop a little lemon juice and beat this beauty. Pour a glass of natural yogurt, salt and pepper to taste and serve!

The most delicious recipe for cold mushroom soup with vegetables

Wringing out the soaked dried mushrooms(50 g) finely chopped and boiled in a small amount of water. Add one parsley root, 15 g of celery root, one medium-sized carrot, chopping it all into cubes. Saute for vegetable oil 20 g of flour and season the soup with this 5 minutes before cooking. Sprinkle with finely chopped herbs. Eat chilled!

How to cook cold tomato soup with fish

Cut the finished fish (salted, stewed, boiled), let it be 300 grams. Finely chop the onion to make 1 tbsp. Rub it firmly with salt to right up to the juice. Chop a finely boiled hard-boiled egg and one fresh cucumber. Mixed with onions, send this whole song to the fish. It remains only to pour a couple of glasses of tomato juice, put sour cream and serve, sprinkled with chopped herbs.

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mediterranean okroshka

A cold soup called okroshka (okroshka) entered the cookbooks of many countries of the world. English or Greek okroshka is often very different from the Russian "sister" in composition, but that's the beauty of diversity, isn't it?

For example, both Mediterranean and Caucasian cuisines compete for the right to name the recipe below as their own. It has a lot of fresh vegetables and spicy greens, which has always distinguished the cuisine of the south. And instead of kefir, you can use low-fat natural yogurt sugarless.

Okroshka on kefir "South"

300 ml kefir

300 ml cold boiled water

2 fresh cucumbers

2 sweet bell peppers

1 tomato

2-3 garlic cloves

2-3 sprigs of basil

2-3 sprigs of parsley

1 st. a spoonful of walnuts

food ice

Salt to taste

How to cook okroshka on kefir "South" :

• Pour boiling water over the tomato, remove the skin, cut into small cubes, removing the seeds. bell pepper and peel the cucumbers, also cut into cubes.
• Finely chop the garlic, parsley and basil (leave a few leaves whole for decoration).
• Mix vegetables - tomato, pepper, cucumbers - with garlic and herbs, spread the resulting mass on portioned plates.
• Combine kefir with an equal amount of cold boiled water, salt. Pour dressing over vegetables in bowls. Before serving, sprinkle okroshka with chopped walnuts, decorate with green leaves and put 1-2 cubes in each plate food ice.
• Okroshka on kefir "South" is ready.

Okroshka with squid

beetroot

Cold beet soups with kvass are famous for Russian and Ukrainian food. Svekolnik, or cold borscht, is cooked with the addition of finely chopped beets and beetroot broth, garnished with greens, half a boiled egg and seasoned with sour cream or heavy cream.

Botvinya is called any cold soup, in which young tops are added (beet leaves, sorrel, nettle shoots). The washed tops are boiled, finely cut, poured with kvass. Botvinya is also prepared with pickles, boiled fish.

Beetroot-botvinia

2-3 young beets with tops

1 young carrot

2 fresh cucumbers

100 g sour cream

100 g green onions

1 l bread kvass

1 glass of water

dill greens

Sugar, salt, vinegar to taste

How to cook beetroot botvinia :

• Peeled beets cut into cubes, pour water, add vinegar and simmer for 20-30 minutes. 10 minutes before the end of cooking, put the beet tops, cool.
• Young carrots, peeled cucumbers, boiled eggs chop, green onion grind with salt.
• Combine everything with beetroot broth, mix, add kvass, sour cream, sugar, salt. When serving, sprinkle with chopped dill.
• Beetroot-botvinia is ready.

Caucasian cold soup

Ayran is a drink of longevity, vivacity and harmony, a “relative” of kefir. In Turkish, Azerbaijani, Kazakh, Bashkir and other cuisines of the Turkic peoples, ayran is widely used as the basis for cold soups, while it is diluted with milk, koumiss, mineral or cold boiled water.

In cold soups on ayran, when serving, pieces of edible ice are necessarily put to enhance the refreshing, hunger-quenching and thirst-quenching effect of the dish.

Cold soup on ayran

300 ml ayran

300 ml milk

2 fresh cucumbers

2 tbsp. spoons of lemon juice

2 garlic cloves

1 red hot pepper

2-3 sprigs of mint

2-3 sprigs of parsley

Salt to taste

food ice

How to cook cold soup on ayran :

• Peel cucumbers, cut into thin strips. Spicy pepper remove seeds and stalk, also cut into strips. Crush the garlic in a garlic press. Finely chop the mint and parsley.
• Ayran dilute with milk, add garlic, lemon juice, cucumbers, pepper, salt.
• Pour the soup into bowls. Before serving, put 2-3 ice cubes in each plate, sprinkle with chopped herbs.
• Cold soup on ayran is ready.

Bon appetit!

American cold tomato soup

The cuisine of the American South keeps many traditions of the Old World, that is, Europe, from where one day the ancestors of the current inhabitants of the United States left in search of a better life and rich lands.

Kvass as a drink and the basis of cold soups is unfamiliar to American farmers - they prefer to cook summer first courses in vegetable broth. And if we can’t imagine okroshka without cucumbers and green onions, then Americans can’t imagine cold vegetable soup without corn.

Tomato soup with corn and cumin

600 ml vegetable broth

150 g canned corn

4-6 large tomatoes

1 bulb

3 art. spoons of olive oil

2 garlic cloves

1 teaspoon cumin seeds

Small bunch of green dill

Small bunch of basil greens

4 lemon slices

Salt, ground black pepper to taste

How to cook tomato soup with corn and cumin :

• Finely chop the onion and garlic, sauté in olive oil. Pour boiling water over the tomatoes, remove the skin, coarsely chop, pour hot vegetable broth.
• When the broth boils, season it with cumin, onion, garlic and cook over low heat for 10-12 minutes.
• Cool the finished soup to room temperature, rub through a sieve or pass through a blender, salt, pepper, add corn.
• Pour the soup into serving bowls, sprinkle with chopped dill and basil, garnish with lemon slices and serve.
• Tomato soup with corn and cumin is ready.

Bulgarian tomato soup

Summer soups are very popular in Bulgarian cuisine. tomato juice, freshly prepared tomato paste or natural unsweetened yogurt. Such soups are moderately spicy or slightly sour in taste, perfectly refreshing, saturating without a feeling of heaviness. And to season summer soups, except for dessert ones, Bulgarians prefer cheese and herbs - generously, without sparing, from the heart. Our recipe invites you to sunny Bulgaria!

Cold tomato soup with cheese

3 cups fresh tomato pulp

2 glasses of water

1 glass of grated cheese

3 garlic cloves

2 tbsp. tablespoons of vegetable oil

4 sprigs of parsley

Sugar, salt, ground black pepper to taste

How to cook cold tomato soup with cheese :

• Grind chopped garlic with salt, add cheese, vegetable oil, mix everything.
• Pour the finely chopped tomatoes with water, beat in a blender until a homogeneous puree-like mass is obtained.
• Add to tomato puree garlic-cheese dressing, season with sugar, salt, pepper. Sprinkle the soup with chopped parsley before serving.
• Cold tomato soup with cheese is ready.

Bon appetit!

french sweet soup

Only summer soups can be both a main course and an exquisite dessert at the same time. French gourmets turn some cold summer soups into a light, refreshing cocktail, just like in today's recipe.

And if you want culinary chic and exotic in French, try replacing apples in this recipe with an equal amount of melon pulp. The temptations of Paris excite, call and tease!

Milk soup with apples

800 g sweet apples

5 glasses of milk

1 st. a spoonful of sugar

1 teaspoon cinnamon

How to cook milk soup with apples :

• Peel the apples, remove the core, and cut the pulp into small slices, season with sugar and cinnamon. Simmer over moderate heat, covered, until tender.
• Mix the milk with the yolk and heat, not bringing to a boil.
• Remove milk and apples from heat, cool to room temperature, mix until homogeneous mass. Serve the soup chilled in bowls or wide low glasses.
• Milk soup with apples is ready.

german cold soup

In our top list of summer soups, the turn of German thoroughness has come. In German cuisine, there are many cold soups, mashed potatoes, milk-based soups with the addition of vegetables, fruits, flour products. The heat is hot, and the Germans love healthy and satisfying food in the summer. Even our today's recipe, without a seasonal young vegetable, would be more like a Christmas dessert thanks to the "winter" combination of cinnamon, zest and vanilla. nutritional value The soup is given a duet of rhubarb and croutons.

Rhubarb soup with vanilla croutons

300 g young rhubarb stalks

150 g sugar

1 st. spoonful of potato starch

Gazpacho is one of the most famous cold soups. In his homeland, Spain, soup is considered more of a thick, invigorating drink than a main course.

The indispensable basis of gazpacho is tomatoes, to which cucumbers are added, wheat flour white bread, sweet pepper, onion, garlic, olive oil, fruit or wine vinegar. There are many variations of gazpacho: vegetable, fruit and vegetable, meat, fish, seafood. Let's taste gazpacho with shrimp!

Gazpacho with shrimps

50 g (3 slices) white bread without crust

700 g tomatoes

3-6 peeled boiled shrimp

1 small fresh cucumber

1 red bell pepper

1 st. tablespoon chopped parsley

1/2 st. tablespoons chopped onion

2 garlic cloves

1/2 cup olive oil

2–3 tbsp. tablespoons of wine vinegar

pinch of sugar

Salt, black or red pepper to taste

Boiled egg, croutons for decoration

food ice

How to make gazpacho with shrimp :

• Take ripe tomatoes, pour boiling water over, remove the skin, remove the seeds and cut the pulp into small pieces. Peel cucumber, remove seeds and cut into cubes. Sweet peppers are also cleaned of seeds, remove the stalk, cut into cubes.
• Soak the crumb of white bread in a small amount of water, then lightly squeeze out the excess liquid.
• Mix tomatoes, cucumbers, sweet peppers, chopped onions and garlic, softened bread with a mixer or beat with a blender. It is advisable not to use metal, enameled dishes, otherwise the vitamins will be destroyed.
• Dilute the olive oil with vinegar and season the resulting mixture with it, adding salt, sugar, black or red ground pepper to taste. If the soup is too thick, dilute it with 1/2 liter of cold boiled water. Place the gazpacho in the refrigerator for several hours.

Dessert cold soup "Orange milk"

0.75 l milk

6 art. tablespoons of condensed milk

2/3 cup orange juice

biscuit cookies

orange slices for garnish

How to make Orange Milk Dessert Cold Soup :

• Beat with a blender whole milk, condensed milk and orange juice until a soft foamy consistency is obtained.
• Cool the soup. Before serving, add orange slices, grated or broken biscuits into small pieces to the soup. Cookies can be served separately if desired.
• Dessert cold soup "Orange milk" is ready.

Bon appetit!

In anticipation of the summer, I decided to lay out a list of the most delicious and popular cold soups from around the world that will help you cool off in the worst heat. You can try these soups on vacation in the respective countries or even cook them yourself at home.

1. Tarator, Bulgaria

This refreshing yoghurt-based soup with cucumber is extremely popular among Bulgarians in the summer. Soup perfectly quenches thirst and is popular not only in Bulgaria, but also in other Balkan countries: Macedonia, Albania, Serbia. Soup is eaten both before the second and simultaneously with them. Jajik soup, which is a type of Tarator, is popular.

2. Gazpacho, Spain

Tomato-based soup with grated or whole vegetables and, of course, olive oil and spices. Gazpacho is served with crispy crackers, and the recipes for its preparation are slightly different in different regions countries. I have ordered gazpacho many times in different cafes in Barcelona and it has always been consistently delicious. Cooking it at home is very simple, which I often do in the summer. Varieties of Gazpacho, which are prepared in other regions of Spain - Salmorejo (Salmorejo) from the region of Andalusia and Ajoblanco (Ajoblanco) from the very south of Spain - Malaga. Read more about gazpacho and other Spanish dishes in our article.

A refreshing soup of sour cream, sugar and whole pitted sour cherries served spiced. In addition to Hungary, this dish can be found in Austria, Poland, and Slovakia. In Hungary, this soup is served as an appetizer or even as a dessert. Look for the lunch menu of Hungarian restaurants during the summer.

Photo from Streetkitchen.blog.hu

4. Okroshka, Russia

Okroshka needs no introduction: it is eaten with mineral water, kefir or kvass in the summer all over Russia. Okroshka is served with fresh vegetables, herbs and sour cream.

5. Beetroot, Ukraine

Delicious cold soup that never gets boring, with beets, fresh vegetables, eggs and herbs. The soup is common not only in Russia, but also in European countries: in Poland, Lithuania, Romania, where there are varieties of it. I tried cold beetroot with dumplings in Poland and it was very, very tasty.

6. Cook-si, Korea

Soup from homemade noodles, soy sauce with mustard, with meat and egg. Sometimes seaweed is also added to the soup. Oddly enough, in Korea, this soup is eaten only in winter.

7. Dovga, Azerbaijan

Dovga - a national dish Azerbaijani cuisine, yoghurt soup with herbs (coriander, dill), rice and chickpeas. In winter, the dish is served warm, in summer - cold. Meatballs are added to the soup for more nutrition. This soup is also common in the regions of neighboring Turkey.

8. Raita, India

Fresh Indian soup based on yogurt with greens (mint, cilantro), ginger, chili, lemon, garlic. All these seemingly incompatible ingredients make the soup taste special and unlike anything else.

9. Coconut and mango soup, Guyana

Fresh mango puree coconut milk and rum make the taste of this soup extraordinarily exotic and evoke thoughts of tropical countries. Soup is eaten for breakfast, lunch or dinner as a dessert.

10. Vichyssoise, France

A traditional cream soup that the French have been using for decades to escape the summer heat. The soup is made from leeks and potatoes based on chicken broth and cream. Soup is often served with crackers.

When it's hot, you want something special. Cold soups are great!

1. Okroshka

The idea of ​​this soup is very simple - finely chop fresh vegetables and fill with cold liquid. You don't even need to cook it! That's why they called the dish "okroshka" - from the verb "crush".

The traditional basis of this soup is kvass, but for a gastronomic variety, you can also use kefir, spoiled milk, yogurt, mineral water, whey and water with vinegar. Another nuance: sausage can be replaced with boiled meat.

Ingredients

• Egg - 5 pcs
• Kvass (Kefir) - 1.5 l
• Greens (green onions and dill) - 1 bunch.
• Cucumber (fresh small) - 2 pcs
• Radishes - 100 g
• Potatoes - 3-4 pieces
• Sausage (boiled) - 300 g
• Salt (to taste)

Cooking:

First of all, boil eggs and potatoes. Next, when ready, let them cool and clean. While the potatoes and eggs are cooking, you can do other ingredients: cut into small cubes boiled sausage, cucumbers and radishes. We rub the eggs on a coarse grater. Thoroughly rinse the dill, finely chop it.

Put all the ingredients in a saucepan and stir. Pour the resulting mixture with kvass or kefir, sprinkle with finely chopped green onions on top, add sour cream to taste and, pouring into plates, serve okroshka on the table.

2. Gazpacho

This "Spaniard" confidently enters the top three cold soups. No wonder: gazpacho is one of the most useful and quick soups which is not heat treated. If you haven't tried this cold dish yet, now is the time.

We offer classic recipe, but to emphasize individuality, you can always add an "author's" element to the recipe: for example, cherries or watermelons.

Ingredients

• Tomato (medium) - 4 pcs
• Cucumber (medium) - 3 pcs
• Bulgarian pepper (preferably red) - 1 pc.
• Bulb onion (medium) - 1/4 piece
• Garlic - 2 tooth.
• Olive oil - 100 g

Cooking:

We wash and chop the vegetables so that it is more convenient to beat them. Pour the oil into the blender, immediately adding salt, onion, garlic to it, and beat. Gradually add cucumbers, peppers, tomatoes to the resulting mass. It is important to follow just such a sequence: from harder products to soft ones.

Pour the resulting mass into a saucepan or bowl, mix well and put in the refrigerator. The final touch - before serving, decorate the gazpacho with finely chopped vegetables, laid out on top of a neat slide. Delicious, concise and nothing more!

3. Cold beetroot

It is often confused with cold borscht, which is cooked either on beetroot broth or on beet kvass. Do not fall for the myths: the main ingredient in beetroot is boiled or pickled beetroot.

Ingredients

• Beets (raw) - 1-2 pcs. (about 500 gr.)
• Cucumber (fresh) - 2 pcs.
• Greens (any, chopped)
• Green onion - 1 bunch
• Egg - 2 pcs.
• Sour cream, vinegar, salt, sugar - to taste

Cooking:

We rub the beets on a coarse grater. Fill with water, to which sugar, vinegar and salt have already been added. Next, cook the "broth" until the beets are ready.

Separately chop the green onion, three on a coarse grater fresh cucumbers. You also need to boil the eggs separately. Then, when the beets are cooked and cooled, put the greens in the plates, pour the beets with the broth and add half an egg each. We put sour cream and enjoy.

4. Cold creamy avocado soup

If you want something exotic against the background of okroshka and gazpacho, try cold avocado soup. Unusual taste will pleasantly surprise, and the nutritious portion is definitely enough to last until the evening.

Ingredients

• Fresh avocado - 130 g
• Dry white wine - 5 g
• Natural yogurt - 40 g
• Mineral water with gas - 80 g
• Olive oil - 5 g
• Sweet paprika - on the tip of a knife

Cooking:

Beat the pulp of a ripe avocado in a blender, add wine, yogurt, mineral water and mix very well. When serving, pour the soup into a bowl, garnish with ground paprika on top.
Grilled seafood or a few drops of anchovy oil will serve as a great addition to this soup.

5. Tarator

Most main component This basis of the Bulgarian soup, which underlies it - cold yogurt. If desired, the tarator can be diluted cold water or ice crumbs, and instead of yogurt, use sour milk, kefir, ayran or matsoni.

Ingredients

• Yogurt, kefir or curdled milk - 1 l
• Cucumbers - 6 pcs
• Garlic - 6 large cloves
• Walnuts - 1 cup
• cilantro, dill, salt and pepper to taste

Cooking:

Cucumbers are peeled and seeds (if they are large). Grind the nuts in a mortar along with garlic, pepper and salt. Greens also need to be chopped very finely. We put all the products in a saucepan, pour cold kefir or yogurt and stir. We leave the finished soup in the refrigerator for at least two hours to infuse. As variations, you can add radishes, fresh mint, grated young zucchini to the tarator