When it’s incredibly hot outside, we all want to avoid sweating it out in the kitchen. To save you from the torment are cold soups. Consider them your new summer staples; they are low on effort and require little to no cook time. Plus, they are light, healthy and super tasty, so you’re going to love relishing them during the hot months of the year.
This delectable raw veggie soup from Spain is bursting with flavour. Made using summer’s bounty of tomatoes, red bell peppers, onions, garlic, lemon juice, bread, red wine vinegar, extra virgin olive oil, salt, and ice cubes, this easy-to-make recipe tastes better when eaten the next day.
where the fruit co-stars with tomatoes to form the base of this chilled soup
.The basic ingredients of the cold soup remain the same, all you need to add are a few pieces of watermelon. It’s amazing how much of a difference a single ingredient can make.
Another version of this awesome watermelon gazpacho captures summer in a bowl. To up the refreshment factor, this one uses other seasonal fruits such as green apple and pineapple. Plus, the addition of basil, honey, and apple cider vinegar takes this fruit gazpacho a notch higher. If one of these is gazpacho varieties is part of your party menu, we’d suggest you chill them in serving bowls for about 30 minutes in the refrigerator.
Chef Vicky Ratnani’s take on the Spanish classic is his white gazpacho, made with cucumbers, spring onion greens, garlic, hung curd, fresh cream, veggie stock, Spanish vinegar, olive oil, and some salt. What makes it yummier, is the bell pepper relish it comes topped with.
If you like avocados, you’ll love this six-ingredient avocado soup recipe for summer. This chilled soup is silken and creamy blend of ripe avocados, cream, vegetable stock, lemon juice, cracked black pepper, and salt. The black pepper gives the dish a little heat, while the lemon juice makes it taste fresh and light.
A much simpler cousin of gazpacho, the salmorejo is a creamy cold soup made with tomatoes, bread, and garlic. It tastes best with a dash of sea salt and extra virgin olive oil. Most eat it as an appetiser, but it is hearty enough to have as a main course dish. Chef Sabyascahi Gorai likes his with a side of garlic toast.
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