In summer, housewives often do not want to spend a lot of time in a hot kitchen, and besides, hot, hearty dishes do not evoke the former enthusiasm of eaters. Cold soups serve as a lifesaver, especially quickly those that can be prepared on the basis of ready-made tomato juice are obtained.
Cold vegetable soup
For this dish you will need:
- 1 liter of tomato juice;
- 1 long cucumber;
- 1 red pepper;
- 2 stalks of celery;
- 1 tablespoon freshly chopped dill;
- 2 cloves of garlic;
- 2 teaspoons of sugar;
- 2 zucchini zucchini;
- ½ red onion;
- 1 teaspoon of salt;
- ½ teaspoon freshly ground black pepper;
- 1 teaspoon of Worcester sauce
- 2 tablespoons of olive oil;
- ¼ glass of wine vinegar;
- 1 teaspoon of chopped oregano greens;
- 1 ½ cups of vegetable broth.
The most famous cold soup is gazpacho. It is made from fresh juicy tomatoes, but there are also options that are not suitable for "gourmet cuisine" when ready-made tomato juice is used.
Cut the skin off the cucumber and cut it into small cubes. Cut off the stalk of the pepper, remove the seeds and chop the flesh also finely. Do the same for the celery stalks. Chop the garlic cloves. Peel the zucchini, remove the seeds and cut the flesh into small cubes. Chop half a red sweet salad onion. Combine all vegetables in a large bowl, top with tomato juice and season with spices. Refrigerate the soup. It will be most delicious if it stands in the cold for at least 12 hours.
Creamy cold tomato soup
To make a delicate creamy tomato juice soup, take:
- 4 cups of tomato juice;
- 2 cups cream 10% fat;
- 2 tablespoons of freshly squeezed lemon juice;
- ½ teaspoon of Worcester sauce;
- ½ teaspoon of finely ground salt;
- ground black pepper;
- a drop of Tabasco hot sauce.
In many recipes, tomato juice can be substituted for tomato and vegetable juice.
Mix all the ingredients together, taste and add more salt or pepper if desired. Refrigerate the soup and serve after a few hours, complementing with fresh herbs and croutons.
Greek style cold tomato soup
To make Greek style tomato soup, take:
- 4 cherry tomatoes;
- 1 liter of tomato juice;
- 2 cloves of garlic;
- 1 small red lettuce onion;
- 1 tablespoon freshly chopped oregano greens;
- 1 tablespoon of red wine;
- zest and juice of 1 lemon;
- salt and pepper;
- 2 ripe avocados;
- ½ glass of feta.
Cut the tomatoes into quarters, peel and chop the cloves of garlic, chop the head of onions into small cubes. Put tomatoes, onions, garlic in a blender bowl, pour in juice, wine and lemon juice with zest, season with salt, pepper and oregano. Puree the mixture until smooth. Chill the soup for an hour. Peel and dice the avocado, chop the cheese. Pour the soup into bowls and serve with a sprinkle of avocado and feta.
