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Tasty cold soup recipes to try for a refreshing meal

A bowl of hot soup is relaxing on a cold night, but when the weather is warm, it doesn’t mean you can’t enjoy your favorite soup! The cold soup is equally delicious and filling, not to mention refreshing.

Fresh cucumber

What do you need:

  • 2 cucumbers, peeled and diced

  • 1 clove garlic, minced

  • 2 cups of vegetable broth

  • 1 1/3 cups of plain yogurt

  • 1 1/3 cups sour cream

  • 1/2 cup of chopped dill

  • 1/2 cup of minced mint

In a large bowl, combine the cucumber, garlic, vegetable broth, yogurt, and sour cream. Blend the ingredients until smooth using an immersion blender. Add dill and mint to the mixture and blend again. Cover and refrigerate 1 hour or until soup is cold.

Beet heat

What do you need:

  • 2 cups sliced ​​beets

  • 1 large cucumber, peeled and diced

  • 3 chopped onions

  • 4 cups fat-free buttermilk

  • 2 tablespoons white vinegar

  • 2 tablespoons minced dill

  • 1/2 teaspoon salt or more to taste

Combine the beets, cucumber, onion, buttermilk, vinegar, dill, and salt in a large bowl. Stir to mix the ingredients well. Cover and refrigerate overnight. Serve cold.

Cold carrot and citrus soup with coconut

What do you need:

  • 6 carrots, peeled and chopped

  • 2 potatoes, peeled and chopped

  • 2 chopped onions

  • 2 garlic cloves, minced

  • 7 cups of coconut milk

  • 3 cups of vegetable broth

  • 1/4 cup fresh lime juice

  • 2 tablespoons olive oil

  • 2 tablespoons coriander chopped

  • 2 teaspoons chili paste

  • 1 teaspoon grated ginger

  • 1 teaspoon ground cumin

In a large pot over medium heat, heat the oil and then cook 1 tablespoon of the coriander, chili paste, and cumin for 1 minute. Add the onion, garlic, and ginger and cook until the onion is tender, about 4 to 5 minutes. Add the carrots and potatoes to the pot and cook for 5 more minutes. Add the coconut milk and vegetable broth to the pot. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Lower heat to medium-low and simmer 45 minutes or until carrots and potatoes are tender. Remove the soup from the heat and then add the lemon juice. Puree the mixture in batches in a blender or food processor until smooth. Transfer the soup to a bowl and chill for a few minutes. Cover and refrigerate for at least 2 hours. Garnish with the remaining cilantro before serving.

Warmth sensation? Refresh yourself with these healthy and refreshing cold soup recipes for an instant cooling sensation!

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