Summer soups

Many of the world's cuisine have a couple of recipes in stockcold soups. For example, Russian prisons, okroshka, botvina, beetroot; Spanish gazpacho and salmorjo; the Uzbek chalope; Bulgarians have a tarator; Georgians boast of their husbands, Ukrainians - Gorobiev borscht. This, of course, is an incomplete list, but they became classics in the nomination "summer soups".

It is worth noting that Cold summer soups are of two kinds: those that are prepared initially cold, and those that are cooled after cooking. The soup always consists of fueling, for example, vegetable, fish, meat, and liquid base, such as kvass, kefir, milk, water, juice, yoghurt. As spices, roots and herbs are used. Next, go directly to the recipes.

Miso soup with vegetables and tofu

Portion - 4 plates. For such an exotic soup you will need:

• red miso - 3 tbsp. spoons


• 1 clove of garlic


• gilded ginger - 1 tsp.


• wine vinegar - 2 tbsp. spoons


• tofu - 200 g


• peas - 100 g


• radish - 3-4 pcs.


• green onions - 1 beam


• sprouts of pea, radish or sunflower - 1 glass


• fried sesame oil - 2 tsp.

Tofu cut into cubes, and radish - thincircles. Grind the green onions. Then mix in a blender miso, garlic, ginger, 1 cup of cold water and 1 tbsp. spoon of vinegar. Pour the mixture into a deep bowl or saucepan, add 2 cups of cold water.

Then distribute all the ingredients, except for the sprouts, and a mixture of 4 plates. Mix sprouts with vinegar and butter. Add to each serving. Everything, miso soup with vegetables and tofu is ready!

Lime and avocado soup with pepper chipotle

There are a lot of ingredients in this soup that fit well together. Lime soup can be called dietary, because it is cooked on low-fat yogurt. For 4 servings you will need:

• ripe avocado - 2 pcs.


• red onion - 2/3 cup


• 2 cloves of garlic


• crushed in sauce adobo chili pepper chipotle - 2 tsp.


• salt


• ground cumin at the tip of the knife


• low-fat yogurt - 3 cups


• a bunch of fresh coriander


• lime juice - 3 tbsp. spoons


• tortilla chips - 4 pcs.


• salsa sauce - 2 tablespoons

Chop the red onions, cilantro. Add the greens to the avocado, garlic, chili, salt and cumin and mix all this yummy in the blender. Add yoghurt to the mass. We pour into another large vessel and pour in 0.5 glasses of water and lime juice.

Leave the soup for one hour in the fridge. Before serving, decorate with salsa sauce and chips.

Mango, ginger and curry soup with shrimps

An exotic combination, is not it? Ingredients enough for 4 servings. Coconut milk is better not to replace, so the taste of soup can change. If you do not like coconut or could not buy coconut milk, then replace it with low-fat cream (15-20%). We are stocked with such products:

• ripe mango - 2 pcs.


• bunch of shallots


• garlic - 1 piece


• crushed ginger - 1 tsp.


• curry - 0,5 tsp.


• coconut milk - 300 ml


• coconut juice - 0.5 cups


• lime juice - 4 tsp.


• shrimps (boiled) - 200 g


• cilantro


• salt

Mango and shrimp cut into cubes. Shallots should be chopped. In a blender, mix all the ingredients, except shrimp, to a homogeneous mass. Add the coconut milk and stir again. Mass pour into a saucepan, add coconut juice (if there is none, you can use plain water) and lime juice.

The soup should be covered and cooled for 1 hour. Spoon soup on plates, decorate with shrimps. If shrimps are small, then you can lay out whole carcasses.

Bon Appetit!