When the heat kicks in, there’s nothing quite as comforting as a delicious tomato, watermelon, melon, beet, strawberry, cherry, or other refreshing cold soups gazpacho.
The recipes that we propose are ideal as a first course for lunch or dinner. Remember that cold soups and creams will be much better if you use seasonal vegetables and fruits. Remember that you can modify the consistency of the texture by adding or reducing the water in the recipe.
If there is a queen of cold soups, it is gazpacho, tomato-based vegetable cream, and raw vegetables (usually cucumber, bell pepper, onion, and garlic), which is thickened with a bit of breadcrumb, served cold and Accompanied with a hash of the same vegetables and croutons.
In the mixer glass, put 2 zucchini, 1 green pepper, ½ cucumber, ½ onion, and 1 clove of garlic. Add 1 sprig of basil, ½ liter of water, 50 ml of oil, and a tablespoon of vinegar and grind until you get a uniform texture.
Season with salt and pepper and provide chilled accompanied by steamed asparagus and peas, tomato wedges, little cucumber slices (or regular), and basil leaves.
To make this cold soup, clean and chop 400 g of tomato, 200 g of cooked beets, 1 green pepper, and ½ onion. Put them in the mixer with 1 dl of olive oil, ½ dl of vinegar, salt, and 50 g of bread soaked and drained.
Crush until you get a homogeneous cream. Chill in the fridge and serve with diced cheese and chopped chives.
You can lighten this beet gazpacho with mineral water and grated apple instead of cheese.
It is the other queen of cold creams and one of the most popular easy summer recipes. Clean and wash 2 leeks and 1 spring onion. Tear them up and saute them. Add 3 diced potatoes and saute 2 more minutes.
Add 1.5 liters of vegetable stock, salt, and pepper and cook everything together for about 30 minutes. Remove from the heat, crush until you get cream, and pass it through the Chinese if you want it to be more beautiful.
As a garnish for this vichyssoise, you can put some strips of toasted ham or some shavings of Iberian ham, and decorate it with some parsley leaves.
Chop 1 tomato, ½ cucumber, and 3 peeled mangoes (reserving some mango dice for the skewers). Also, chop ½ green pepper. Mix everything with 1 garlic, four tablespoons of olive oil, 3 tablespoons of apple cider vinegar, and a pinch of salt until you get a homogeneous puree.
Enlarge some water if it is too thick and keep it in the fridge.
Serve with mango, watermelon, and mint skewers and sesame seeds.
It is as simple as replacing part of the tomato in the traditional gazpacho recipe with strawberries. And to give it a more sophisticated touch, we have added some parmesan flakes and basil oil that has no mystery.
Wash 4 cucumbers, cut the tips, remove the seeds, and cut them. Mix them with 1 julienned spring onion and 1 or 2 cloves of garlic, rolled. Add the juice of 2 lemons, 250 g of yogurt, some mint leaves, a few oil and salt, and pepper drops.
Add a little cold water and crush—Reserve in the fridge for about 3 hours.
Serve with a little mint, oil, and flaked salt, and serve with a vegetable hash.
As in the strawberry gazpacho, you can also substitute part of the tomato for watermelon, an infallible trick to take advantage of a bland watermelon, and with delicious results. To accompany it, we have put some watermelon and melon balls that we have made with a scoop.
To make this cold melon soup, peel off the rind of 1 melon, remove the seeds and chop it. Blend it with 1 yogurt until you get a homogeneous cream. Boost the juice of 1 lemon and 2 sprigs of chopped fresh mint.
Crush again, salt and pepper, and add 2 tablespoons of sugar. Pass it through the mixer, adding 4 tablespoons of oil on a string, and leave it in the fridge until it is cold.
Serve with ham shavings and mint leaves.
To make this recipe with avocado, squeeze 1 lemon and pour the juice into the mixer glass. Add the pulp of 3 avocados and mash it together with 1 peeled and chopped cucumber, 1 peeled and chopped onion, and ½ clove of garlic.
Add 1 tablespoon of oil, 1 tablespoon of vinegar and a few tablespoons of water. Season and beat until creamy in texture.
Chill and serve with diced bell pepper and tomato and chopped chives.
It is a cucumber, celery, and basil gazpacho, which is super light in addition to being very healthy and purifying. Thanks to the combination of its ingredients and the fact that we have put yogurt instead of bread to thicken it, it is a 100% guilt-free dish with only 160 calories.
Here’s a cold version of the pumpkin cream. In a saucepan, poach a spring onion. Add 600 g of chopped pumpkin (discover how to peel it quickly). Sauté 3-4 minutes and cover with 750 ml of vegetable broth.
Cook 20 minutes. Outside of the fire, add two chopped melon slices without the skin or seeds. Beat until you get a beautiful cream, season with salt and pepper, and let cool.
You can decorate it with minced oil and a few whole leaves.
Crush 500g of pear-type tomato until well liquid. Add 250g of pitted cherries, 50g of red pepper, 50g of onion, 1 clove of garlic, 200 ml of mineral water, 50 ml of olive oil, 20 ml of apple cider vinegar, and crush everything again.
To make it finer, you can pass it through the Chinese. And pepper it. Reserve in the fridge until serving time so that the cherry gazpacho is very fresh.
To make the Ajoblanco of a lifetime, soak 100 grams of breadcrumbs with 1 liter of water, 2 tablespoons of vinegar, 150 g of peeled raw almonds, two peeled garlic cloves, 100 ml of olive oil for a few minutes: virgin and a pinch of salt.
Next, arrange everything in a tall container and mix it with the mixer or a robot until you get the consistency of a thick soup. Reserve the Ajoblanco in the fridge so that it is freezing. Distribute it in deep plates, bowls or glasses, serve it cold with some grapes (if you want, peel them and remove the seeds), and a few oil drops.
If you want it thicker, add additional almonds and breadcrumbs. If you want it to be less dense, add icy water.
If you want to lower the calories of traditional Ajoblanco, you can do it with melon, without breadcrumbs, and much less oil. Cut 1 melon in half, remove the seeds and rind, and dice the pulp. Reserve some in the fridge and put the rest in the blender glass.
Add 1 peeled garlic, 3 tablespoons of oil, 150 g of raw ground almonds, 1 plain yogurt and 1 tablespoon of white wine vinegar, and mash until you get a puree; pass it through the Chinese if you prefer it more delicate.
Season, add a little washed and chopped thyme, stir and let stand 2 hours in the fridge.
You can accompany it with some melon skewers with ham, alternating the dice that you had reserved with half a slice of rolled ham.
To make it very cold. You have to do it in time or cool it with ice. If you want it not to drain, one trick is to have some gazpacho ice cubes prepared beforehand to have leftover from another occasion.
To lighten cold soups. You can add mineral water or light thickeners such as yogurt, melon, watermelon.
To accompany her. Cold creams combine very well with fresh vegetable slices and minced meat, vegetable skewers, fruit, meat, fish or seafood, cheeses, and Iberian ham.
To decorate it. Sprouts and leaves of aromatic herbs, seeds and nuts, spices, salt flakes, and olive oil.
Cherry Peppers are small in size and round in cast, this assortment of pepper has… Read More
When thoughts of a delightful snack anticipating you at home consume your entire day, don’t… Read More