Cold Soup Recipes

Cold soup recipes are perfect for hydrating you and are refreshing on hot days. Healthy and delicious, these soups can also be enjoyed at any time of the year.

Summer is the perfect time for taking care of your nutrition and following a balanced and healthy diet. However, that doesn’t mean that you have to stop enjoying what you eat. Cold soups are a great option for keeping yourself hydrated with nutritional dishes on hot days. That’s why we have suggested three cold soup recipes for you to enjoy.

Salmorejo

Ingredients (for four people):

• 12 tomatoes
• 1/2 zucchini
• One carrot
• 6 green asparagus
• 1 scallion
• 12 fresh cloves of garlic
• 5 ounces of breadcrumbs
• 2 slices of ham
• Extra virgin olive oil
• Salt

Instructions for making the salmorejo:

Start by cleaning the tomatoes. Remove the stems, cut them, then put them into a bowl. Grind them with a mixer and drain out the juice to make them skinless and seedless. Add the breadcrumbs to the tomato sauce and let this sit for 15 minutes.

Peel the garlic and add it to the bowl. At the same time, pour in five fluid ounces of extra virgin olive oil and a pinch of salt. Grind everything with the electric mixer, until it becomes a smooth and homogeneous cream. Then cool the salmorejo in the refrigerator.

Cut the carrot, the scallion, the fresh garlic, the green asparagus, and the zucchini into pieces. Then sauté them in a frying pan, with a small amount of oil. Add a pinch of salt.

Finally, serve the salmorejo and place a serving of sautéed vegetables, along with the chopped ham in the center. You can also decorate it with a little oil and some parsley leaves.

An extra tip: people who make the best cold soup recipes generally tend to use salad tomatoes. These are the juiciest type that also contains the lowest amount of water.

Vichyssoise

Ingredients (for four people):

• 5 leeks
• 2 potatoes
• 1 green onion
• A small cube of butter
• 5 fluid ounces of liquid cooking cream
• Extra virgin olive oil
• Salt
• Chives
• Chervil

For the chicken soup:

• 1 carrot
• The green part of the leeks
• A chicken thigh
• One chicken carcass
• 3.5 pints of water
• Salt
• Parsley

Preparing the vichyssoise recipe:

This is a delicious cold soup recipe that contains chicken. In order to make it, put the carrots, the green part of the leeks, parsley stalks, the thigh, and the chicken carcass into a pot. Cover the ingredients with water and add salt. Boil everything for 20 – 25 minutes. Strain the chicken broth and store it.

Clean the green onion and the leek before chopping them. Then, fry them lightly in a frying pan with butter and oil. Add the peeled potatoes with a pinch of salt and cook this over a low heat. Pour the chicken broth on this and let it boil for 12 – 15 minutes.

Grind the soup with an electric mixer and then strain. Add the liquid cream and mix everything thoroughly with a spoon, then, let it cool in the freezer so that it becomes cold. When you serve the vichyssoise, sprinkle the finely chopped chives and chervil on the top of it.

Tip: fresh herbs offer the best taste and add the highest quantity of vitamins and minerals to the dish.

Tomato and mushroom soup: one of our healthiest cold soup recipes

Ingredients (for four people):

• 2 eggs
• 2 slices of ham
• water
• chopped parsley (for decoration)
• 21 ounces of mushrooms
• 1 potato
• 10 fluid ounces of water
• 1 pint of milk
• Extra virgin olive oil
• Salt and pepper
• 6 tomatoes
• 1/4 cucumber
• 1/4 of a green bell pepper
• Half a clove of garlic
• Breadcrumbs soaked in water

Preparing the recipe for cold cream of tomato and mushroom soup:

In order to create the last of our cold soup recipes, we place the slices of ham between two pieces of baking parchment paper. Then we bake them for 10 minutes at 374 degrees F. Boil the eggs in a pan with boiling water for 10 minutes, then peel them and put them to one side.

For the cream of mushroom: clean the mushrooms, chop them, and sauté them briefly in a frying pan with a small quantity of oil. Then, add some salt. After that, pour in the milk and the water and cook this all together with the peeled and diced potato for 15 minutes. Grind everything, strain it, and let it cool.

For the cream of tomato: dice the tomatoes, together with the cucumber, the green pepper, and the garlic. Add the soaked breadcrumbs and a small amount of olive oil, together with some salt. Then blend it all together with the mixer.

Serve both of the creams on separate plates, then place the (chopped) eggs on top of the creams, along with the ham, which should now have a crunchy texture.