Cold Soup Recipe Photo: Shutterstock
Cucumber Soup Photo:ShutterstockTomato GazpachoOlive oil – 50 g, cucumber – 100 g, green pepper – 150 g, canned tomatoes – 1 kg, tomato juice – 400 g (if cooking with fresh tomatoes), green – 8 g, wine vinegar – 50 g, bread – 80 g. PreparationChop 1/2 cucumber and green pepper, mix with bread and canned tomatoes. Add olive oil, vinegar, salt, pepper. Leave to marinate for an hour. Transfer everything to a blender and mix until completely smooth. Add tomato juice and Tabasco to taste. Serve chilled in a glass. Top with whipped cream, half a cherry tomato and herbs. Advice In summer, it is better to use fresh tomatoes instead of canned tomatoes, and dilute with tomato juice and finely crushed ice to the desired consistency. Cucumber soup Fresh cucumber - 150 g, fresh parsley - 5 g, natural yogurt - 100 g, pesto sauce - 5 g, mini chili pepper - 1 pc., purple basil - sprig. Preparation Peel and seed the cucumbers (remove the seeds so that the soup is less watery) and chop randomly. Wash the parsley leaves, dry and sort through the leaves. Place the cucumbers, herbs, yogurt, salt in a blender and beat until smooth. Pour the finished soup into a soup cup, pour pesto sauce on top. Garnish with chili pepper and purple basil.
