Cold Soup Recipe Photo: Shutterstock
Cucumber soup Photo:Shutterstock Tomato gazpacho Olive oil - 50 g, cucumber - 100 g, green pepper - 150 g, canned tomatoes - 1 kg, tomato juice - 400 g (if cooked with fresh tomatoes), green - 8 g, wine vinegar - 50 g, bread - 80 g Chop 1/2 cucumber and green pepper, mix with bread and canned tomatoes. Add olive oil, vinegar, salt and pepper. Leave to marinate for an hour. Transfer everything to a blender and blend until smooth. Add tomato juice and tabasco to taste. Serve chilled in a glass. Top with whipped cream, half a cherry tomato and herbs. Tip: In summer, instead of canned tomatoes, it is better to use fresh ones, 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 the skin and seeds from the cucumbers (the seeds should be removed so that the soup is less watery) and chop randomly. Rinse the parsley leaves, dry and sort through the leaves. Put cucumbers, herbs, yogurt, salt in a blender and beat until smooth. Pour the finished soup into a soup cup, pour the pesto sauce on top. Garnish with chili and purple basil.
