Enough with this tarator! Five non-standard cold soups to refresh you in summer

Tarator has a special place in everyone’s heart and ranks alongside other summer classics like juicy pink tomatoes and ice cold beer.

However, no matter how delicious taratorra is to us, we get tired of it. And according to Murphy’s Law, we get bored at the exact moment we feel like eating a cold soup to cool our body and soul.

Relax, cold soup recipes – as much as your heart desires!

Interesting, different, unconventional, they are everything you want in hot weather, which means heavy meals and too much fuss in the kitchen.

Here are five irresistible summer soups for a cooler weekday or weekend:

Cold cream of avocado soup


Photo: iStock

Avocados not only make wonderful appetizers, entrees, and desserts, but they also make a silky creamy soup that’s perfect for those on a low-fat, low-carb diet.

You need:

  • 2 well softened avocados
  • A cup of full-fat yogurt
  • 1 cucumber – peeled and roughly chopped
  • 1 green pepper – cleaned and roughly chopped
  • A few cloves of garlic, salt, pepper and mint or cloves

Method of preparation:

More than basic: you put everything in the bowl of a blender or food processor and blend until completely smooth. Taste and add more seasoning if needed, as avocados have no flavor on their own.

If the soup is too thick, thin it a bit with ice water. You can serve it with cucumber cubes, croutons, radishes or green spices.

Watermelon gazpacho


Photo: iStock

Yes, yes, we know it sounds weird, but this soup is neither sugary nor sticky, as you might expect.

For this you need:

  • Half a large, well-ripened watermelon, cleaned of seeds
  • 3 juicy and well-ripened tomatoes
  • 1 pepper of your choice – green or red
  • 1 red onion, finely chopped
  • 3-4 cloves of garlic
  • Salt, pepper, olive oil, vinegar and hot pepper of your choice

Method of preparation:

For this cold soup, you set aside some tomatoes and onions to garnish, and from there you have two options, the laziest one is to puree it in a blender until completely homogeneous.

With the second method, you can mash everything in a large bowl and get a slightly more distinct texture.

In any case, it is advisable to leave the soup in the refrigerator, so that the flavors mix well. Serve with chopped onion and tomato to garnish. The soup also goes well with a little lemon juice, as well as green herbs like basil and rosemary.

Cold rose soup


Photo: iStock

Brightly colored soup is light and tempting, and you can entice children to eat it by telling them that you are going to serve them “pink soup”.

You need:

  • A medium-sized head of red beetroot
  • 1 cup full fat yogurt
  • 1 cucumber
  • Salt, pepper, vinegar, olive oil, some sprigs of parsley

Method of preparation:

You boil the peeled and cut a red beetroot into large pieces with a little salt and vinegar. When the beetroot is well softened, drain and save some of the water.

First add the pureed beetroot, then the yoghurt and then the cucumber and spices, reserving some of the beetroot and cucumber for decoration. Thin soup with cooking water to desired thickness.

Cool well before consuming.

Cold carrot and ginger soup


Photo: iStock

It often happens that we have more carrots left over from cooking in the refrigerator, and we wonder what to do with them. And why not try the cold carrot and ginger soup?

We need:

  • 500 grams of carrots
  • Half a container of yogurt
  • A small thumb piece of ginger
  • A teaspoon of turmeric
  • 2-3 cloves of garlic
  • Salt, pepper, olive oil and parsley

Method of preparation:

Heat some olive oil in a deep frying pan and fry the garlic and grated ginger in it. Add the diced carrots, spices and 800 milliliters of water, then boil until the carrots are tender.

Puree the soup until completely smooth and leave to cool very well in the refrigerator. Serve with a spoonful or two of yogurt in each bowl.

Vichysoise


Photo: iStock

The French name of this soup probably conjures up associations of hours spent in the kitchen and naughty recipes of the French kitchen, but in reality, Vichysoise is easy, delicious, fresh and very summery, because it should be served cold.

The products required are:

  • 5 white parts of leeks
  • 500 grams of potatoes
  • Half teaspoon full cream
  • 1.5 liters of vegetable broth
  • 3 tablespoons of butter

Method of preparation:

We cut the leek into rings and fry it in a deep pan, in which we have already added oil. Mix well and cover until the leeks are stewed, soft and very slightly caramelized (about 4-5 minutes).

Then we will add the potatoes, peeled and cut into cubes, and if possible the homemade stock.

Let the soup cook over low to medium heat until the potatoes are tender. Remove from the heat, wait until it cools down a bit and mash with the cream until completely smooth.

The soup, as we said, is very good served chilled.

They are low in calories, but perfect for warm weather

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