Three delicious recipes for hot summer days
If it’s hot outside anyway, nobody wants to put up with any more heat in the kitchen. These cold soups are light, taste great – and keep you cool.
Somehow we notice for ourselves what is good for our body. Very few of us spontaneously scream for a large portion of goulash when the heat outside is over 30 degrees. We prefer to use lighter and, above all, cooler food, which is easier to digest at these temperatures. But even the classic warm-maker and soul-comforting soup can turn into a real insider tip for cold cuisine in summer clothes.
Cold soup: These three recipes are refreshing and delicious
As before, many people have never come into contact with an ice-cold summer soup, and that’s a hell of a shame. No other dish manages to combine a hearty aroma with pleasant refreshment and a pure summer feeling into an irresistible mixture so incomparably well. In the video you can see three recipes that you should try urgently – it’s worth it! Here is an overview of the recipes again.
Iced cucumber soup with prawns
- 8-12 raw peeled prawns (fresh or frozen)
- 2 cucumbers
- 500g whole milk yogurt
- 4 to 5 cloves of garlic
- Juice of about ½ lemon
- Salt, pepper, sugar
- approx. 100 ml of oil, two medium-hot chili peppers
- Peel and halve the cucumber, remove the core and cut into smaller pieces.
- Salt and pepper the cucumber pieces in the pot and add lemon juice and yoghurt. Quarter the chilli lengthways, cut into fine pieces and add to the saucepan. If you want more heat, you shouldn’t remove the cores.
- Peel the garlic cloves and puree them with the oil in a separate saucepan.
- Add about three tablespoons of the garlic oil to the other ingredients and puree everything finely. Then put the soup in the refrigerator or, if necessary, put it on ice.
- Fry the prawns in a pan with a little oil. Add salt and pepper and, if necessary, season with a little thyme, garlic and chilli.
- Take the cooled cucumber soup out of the fridge and garnish with prawns on a deep plate.
Cold potato soup with lime juice and bacon
- 400 g boiled potatoes (waxy)
- 6 strips of bacon
- Lime juice
- ½ onion
- ½ spring onion
- 800 ml vegetable stock
- 150 ml milk
- Salt pepper
- Cut the boiled potatoes into small pieces and chop the parsley. Peel the onion and cut into fine cubes. Clean the spring onions and cut into fine rings.
- Puree the chopped potatoes with vegetable stock in a saucepan. Then add the milk and continue pureeing.
- Add salt, pepper, lime juice, onions, spring onions and parsley and let the soup cool in the refrigerator.
- Fry the bacon strips in a pan until crispy.
- Pour cold soup into deep plates and serve with bacon.
Gazpacho with croutons
- 1 kg of ripe tomatoes
- 3 slices of toast bread
- 2 peppers (red and green)
- 5 cloves of garlic
- 1 tsp clear instant vegetable stock
- 100 ml of olive oil
- 3 tbsp red wine vinegar salt pepper
- 2 onions
- 1 cucumber
- 1 pinch of sugar
- a few squirts of lemon juice
- 1/2 pot of basil, some thyme if necessary
- Peel and chop the tomatoes and place in a saucepan. Peel and core the cucumber, cut into small pieces and place in the saucepan. Add pepper, salt and a pinch of sugar.
- To make the garlic oil, puree 3-4 cloves of garlic in about 100 ml of oil. Add 4 tablespoons of it with the vegetable stock. Puree the mixture in the pot.
- Cut the red and green peppers and the onions into fine cubes and place in the saucepan.
- Cut a chilli pepper with seeds into very fine cubes. Add the chilli cubes, lemon and a dash of vinegar to the saucepan. Cut the basil into fine strips and add. If necessary, cut small colorful cherry tomatoes into cubes and add to the soup.
- Let the soup get cold in the refrigerator.
- For the croutons, cut the toast slices into small cubes and fry them with fresh thyme in a pan with a little oil until crispy.
- Pour the cold soup into deep plates and sprinkle a few croutons on top.
In the video you can see the recipes shown again step by step – bon appetite!