Cold soup recipe – perfect for hot summer days

When it’s hot in summer, you need light, refreshing dishes. Like gazpacho, cold soup from Andalusia and Portugal.

Pay attention to soup lovers: Even in summer you shouldn’t miss your favorite dish. Because while hot, plentiful and filling soups are on the menu in winter, there’s a great way to refresh yourself with soup in summer: gazpacho is the magic word. This is a cold vegetable soup, which comes from Portugal and southern Spain – as you know, mostly hot spots. No wonder they came up with the idea to simply prepare soup cold. Gazpacho is not only delicious and beautiful and fresh in summer, it is also healthy: because it contains many extra vegetables, from tomatoes to cucumbers to peppers. And because the soup is not cooked, the healthy foods are preserved. In the following we present you classic gazpacho recipe before.

Also delicious: This simple secret ingredient makes tomato soup especially good.

Recipe for Gazpacho: You need these ingredients for the cold vegetable soup

For 4 servings:

• 800 grams of tomatoes
• 1 small onion
• 2 cloves garlic
• 1 small red pepper
• 1 cucumber – read here whether you should buy the shrunk or not
• 1 green pepper
• 1 red pepper
• Salo
• 1 pinch ground cumin
• 60 ml olive oil (cold pressed)
• 1 tablespoon apple cider vinegar
• 6 small Padrón peppers (fried peppers)

Enjoy now: Summer pasta salad with tuna and light yogurt sauce.

Gazpacho: How to make the cold vegetable soup – perfect for summer

1. Wash and halve the tomatoes, remove the stems and clean the fruit in a blender. Then push the puree through a sieve to remove the seeds.
2. Peel and chop the onion and garlic. Peel and halve the cucumber lengthwise, remove the seeds and cut about two-thirds of the cucumber. Wash the peppers and chop the green legume roughly.
3. Add onion, garlic, chilli, chopped cucumber, green peppers, tomato puree to blender along with salt, cumin, olive oil and vinegar and mix until smooth. Leave the soup around Soak in the refrigerator for 3 hours.
4. Cut the red pepper into pieces and the remaining cucumber into small cubes. Wash and cut the peppers into fine rings.
5. Give the gazpacho a good stir and season with spices to taste. Divide the soup between four plates or bowls. Serve the peppers, pieces of pepper and cucumber slices as a soup accompaniment so everyone can sprinkle a few on their plates.