In hot summer weather, recipes for cold soups become more relevant than ever. They are not only an excellent thirst-quenching and cooling dish, but usually they also contain useful substances, minerals and vitamins that contribute to the activation of the immune system. Such soups not only have a beneficial effect on the human body, but also have an activating effect on the digestive process and are well invigorating, as they have an interesting sour-piquant taste.
Recipes of cold soups can be divided into two categories: those that are initially cold prepared and soups that are first cooked and then served chilled to the table. Almost all cuisines of the world have their own variations on the theme of cold soups, for example, Spanish gazpacho, Uzbek chalop, Russian okroshka, prison and beetroot soup, Georgian husbands and many other recipes for cold soups. You can cite several recipes that are cooked immediately cold and do not require long cooking.
Chalop cold soup is an Uzbek national dish, it is prepared on the basis of sour milk with the addition of fresh vegetables. There are many of its cooking methods, but we will give a classic that presents mucous soups recipes. For its preparation, one and a half liters of sour milk, one liter of boiled water, five fresh cucumbers, 20 radishes or 5 pieces of radish, a bunch of green onions will be required. As spices take cilantro, basil, dill, red pepper. Salt the soup to taste. Finely chop the greens and vegetables, and then pour cold sour milk and water, mix and put the mixture in the refrigerator for 3-5 hours. The more such a soup stays in the refrigerator, its taste will be richer there, as greens and vegetables will give it their taste and aroma.
For Russian national cuisine, okroshka is a traditional cold soup. It is prepared by mixing finely chopped vegetables and herbs. These are boiled potatoes, raw carrots, radishes or turnips, pickled and fresh cucumbers, onions and green onions, boiled eggs and low-fat meats (as an option, you can take milk or doctor's sausage). For spices, take parsley, dill, celery, black pepper, horseradish. Salt and add sour cream. In the classic version, kvass is used as the basis for such a soup, but often in the modern version kefir is used, which is mixed with mineral water.
All the ingredients of okroshka should be cut previously in small cubes. First, put vegetables and greens, finely chopped eggs into the pan, then add meat or sausage. Make a special leaven for the soup: add horseradish, mustard, black pepper to the kvass. Pour the chopped mixture with this leaven and insist for about 30 minutes, and then fill with the remaining kvass. After that, okroshka is put in the refrigerator for one hour and served to the table already in a cold form. Okroshka can be poured before putting it in the refrigerator, in pots; such soups in pots recipes are well suited for a delicious lunch in the hot summer season.
A variety of recipes for cold soups is also presented by many cold Spanish gazpacho soup . It consists of raw vegetables in a puree form. These are selected tomatoes, fresh cucumbers, onions, sweet peppers. Fresh bread, extra virgin olive oil, water, lemon juice, garlic and spices are added to them, and salt to taste. To make a gazpacho per kilogram of tomato, one loaf of white bread, two cucumbers, two sweet peppers, one onion, juice of one lemon, two tablespoons of olive oil and two cloves of garlic are required. Such a soup is not only extremely tasty, but also very healthy, as fresh tomatoes contain many useful trace elements, and garlic is an excellent antiviral agent.