summer recipe for cold vegetable soup

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From: Maria Wendel


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

Attention soup lovers: You don’t have to do without your favorite dish even in summer. Because while warm, hearty and filling soups are on the menu in winter, in summer there is a great way to refresh yourself with soup: gazpacho is the magic word. This is cold vegetable soup, which comes from Portugal and southern Spain – as you know, mostly hot places. No wonder they came up with the idea of ​​simply preparing the soup cold. Gazpacho is not only tasty, nice and fresh in summer, it is also healthy: because it contains many additional vegetables, from tomatoes to cucumbers to peppers. And since the soup is not cooked, the healthy nutrients are preserved. Below we present to you classic recipe for gazpacho ago.

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

Gazpacho recipe: You need these ingredients for a cold vegetable soup

For 4 servings:

  • 800 grams of tomatoes
  • 1 small onion
  • 2 cloves of garlic
  • 1 small red chili
  • 1 cucumber – read here whether you should buy those in foil or not
  • 1 green pepper
  • 1 red pepper
  • Salt
  • 1 pinch of ground cumin
  • 60 ml of olive oil (cold pressed)
  • 1 tablespoon of apple cider vinegar
  • 6 small Pimientos de Padrón (fried peppers)
Even in the summer, you don't have to go without soup - only this time it's cold and refreshing.
Even in the summer, you don’t have to go without soup – only this time it’s cold and refreshing. © imago-images

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

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

  1. Wash and cut the tomatoes in half, remove the stems and puree the fruit in a blender. Then pass the puree through a sieve to remove the seeds.
  2. Peel and chop the onion and garlic. Peel the cucumber and cut it in half lengthwise, remove the seeds, and roughly chop two thirds of the cucumber. Wash the peppers and roughly chop the green beans.
  3. Add onion, garlic, chili, chopped cucumber, green pepper, tomato puree to a blender along with salt, cumin, olive oil and vinegar and blend until smooth. Leave the soup aside Leave in the refrigerator for 3 hours.
  4. Cut the red pepper into pieces, and the remaining cucumber into small cubes. Wash the pimientos and cut them into fine rings.
  5. Mix the gazpacho well and season with spices to taste. Divide the soup among four plates or bowls. Serve pimientos, pieces of pepper and slices of cucumber as a side dish to the soup, so that everyone can sprinkle a little on the plate.

To give the gazpacho even more bite, you can also use crunchy Bread croutons prepare and sprinkle over the soup when serving. Here you will find two delicious recipes for making croutons. Some also like a little crème fraiche on top of their soup or – if it doesn’t have to be vegetarian – a few slices Serrano ham to. Enjoy your meal!

If you’ve picked too many tomatoes and can’t make that much gazpacho, there are other ways to preserve tomatoes. (crazy)

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