Heat wave: 15 recipes for gazpachos and cold soups to resist better

With the high heat announced this week, we want to eat fresh, light… and hydrate! So to vary the menus and change the salads, here are 15 ideas for gazpachos and cold soups to make easily at home. With, as a bonus, a strawberry soup recipe on video.

Summer vegetables are packed with vitamins, fiber and a variety of flavors! With the heat falling on France this week, we want to eat them rather raw than cooked. But salads for lunch and dinner, it’s a bit repetitive… Especially since raw vegetables can cause bloating. So to vary, we prepare them in cold soups, easier to digest and less irritating for our body in the evening!

On the same subject

Fresh recipes for summer

Gazpacho: the sunny summer soup

Soup is often associated with winter. Rather than eating cabbage and carrots galore, we mix everything in a bottom of water and drink it as a starter on a cold winter evening… The idea lacks a bit of sexiness, and really does not appeal in summer. Fortunately, our Spanish neighbors had the brilliant idea of ​​inventing the cold soups, more prettily called gazpachos !

And contrary to what one might think: gazpacho is not difficult to make, it is not necessarily contained in a cardboard brick and it is not only made from tomatoes! Cucumber and mint gazpacho, asparagus gazpacho, zucchini and kiri gazpacho… The options are endless! Here are some ideas for gazpachos and cold soups to make quickly and easily and which will accompany you all summer long.

And as a bonus, on video, this strawberry soup recipe that we would like to taste all summer long.

Strawberry soup recipe

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2/15 –

Gazpacho beets and goat cheese
Beet and goat cheese gazpacho Mix two cooked red beets with salt and pepper, until you obtain a smooth and liquid texture.
Add 10 cl of liquid fresh cream and basil
Then add 150 g of fresh goat cheese, until it melts into the liquid
Keep 1 hour cool, and enjoy!

© Getty Images

3/15 –

Gazpacho with red vegetables
Gazpacho with red vegetables Cut an onion, a pepper into small pieces, a zucchini and fry in a pan with 3 tablespoons of olive oil
Meanwhile, peel 750g of tomatoes, which you incorporate into the cooking
Press a clove of garlic, salt, pepper
Leave to cook for 15 minutes, then decant to mix everything
If it’s too thick, add a little more vegetable broth.
Leave it in the fridge for 1 hour, and enjoy!

© Getty Images

4/15 –

Andalusian gazpacho
Andalusian Gazpacho Take 1kg of very ripe tomatoes, 1 red and 1 green pepper, 1 small red pepper, 2 cloves of garlic, 1 small cucumber, 1 onion
Cut everything into small dice and put them in the blender until the mixture is smooth and homogeneous.
Add a squeezed lemon
And let cool before eating!

© Getty Images

5/15 –

Beet and pear gazpacho
Gazpacho beets and pears. Peel 500 g very ripe Comice pears and cut them into quarters. Cut 500 g of cooked red beets into pieces the same size as the pears. Place the pear and beet pieces in the bowl of a blender and start blending (or use an immersion blender). Add salt, pepper, 2 tbsp. cider vinegar and 2 tbsp. old-fashioned mustard coffee. Gradually add 5 cl of olive oil and continue to mix until you obtain a smooth mixture and a consistency of soup. Add water if necessary. Shell 50 g of whole unsalted pistachios and place them in a hot pan. Let the pistachios roast until they turn red, then set aside. Once the pistachios have cooled, coarsely crush them in a mortar. For dressing, pour the gazpacho in verrines or soup plates then sprinkle with crushed pistachios.

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6/15 –

Zucchini and kiri gazpacho
Zucchini and kiri gazpacho To make it, brown 400g of zucchini in the bottom of a pot with onions and a drizzle of olive oil for 10 minutes.
Then add 50cl of vegetable broth, bring to a boil and cook for 10 minutes more
Salt, pepper, add a square of kiri and lemon if you wish
Leave it in the fridge for 1 hour, and enjoy!

© Getty Images

7/15 –

Cold olive soup
Cold olive soup. Soak 60 g of breadcrumbs in 20 cl of milk. Peel the cucumber and cut it into large pieces. Peel 2 small spring onions and cut them in half. Squeeze half a lemon. Place all these ingredients in a blender with 5 anchovies in olive oil, 50 g of green olives, 2 tbsp. at soup of mascarpone, 4 basil leaves, 2 mint leaves and 4 cl of olive oil. Mixer. If necessary, add a little milk to obtain a more fluid mixture. Serve very chilled with black olives.

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8/15 –

Carrot gazpacho with parmesan
Carrot gazpacho with parmesan Cut 1kg of carrots into rounds
Boil 1l of vegetable broth, before plunging your slices into it and leave to cook for 15 minutes
Separate the carrots and broth, keeping everything
Add to your soft slices of lemon, cardamom
Mix everything while adding your broth little by little
Add 1 handful of grated parmesan
Leave it in the fridge for 1 hour, and enjoy!

© Getty Images/EyeEm

9/15 –

Radish Gazpacho
Radish gazpacho Take a big bunch of pink radishes, peel them and cook them for 10 minutes in a pan of boiling salted water.
Once softened, add basil, liquid fresh cream (15cl) and fresh goat cheese if you want to give a little more flavor
Mix everything with salt and pepper
Keep 1 hour cool, and enjoy!

© Getty Images/Westend61

10/15 –

Cucumber gazpacho with yogurt
Cucumber gazpacho with yogurt Take two cucumbers, remove the seeds and cut them into small pieces
Press a clove of garlic, finely chop some fresh mint, chop an onion into very small pieces
Mix all this with 400g of natural yoghurt (cow or sheep) and mix with salt, pepper and spices of your taste
Once the smooth texture has been obtained, let it rest in the fridge for at least 1 hour!

© Getty Images

11/15 –

Creamy pistachio soup
Creamy pistachio soup. Mix 35 cl of water cold and l65 g of raw pistachios, shelled in a high-speed blender and creamed. Add 500g cucumber, peeled and diced, 1 tbsp. at soup of lime juice, 3 sprigs of fresh dill, 1 sprig of garlic flowers and mix until obtaining a soup creamy. Serve in a pretty bowl and garnish with a cashew-almond vegan yogurt coulis and a sprig of dill.

© Getty Images/iStockphoto

12/15 –

Melon Gazpacho
Melon gazpacho For dessert too, you can make cold soups!
Cut up two large ripe melons, add 7cl of white wine, salt, pepper and a pinch of Espelette pepper
Mix everything and serve chilled

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13/15 –

Cold mango soup with mint
Cold mango soup with mint. Cut 3 beautiful mangoes in half, remove the pits and cut the flesh into pieces (reserve 8 pretty cubes). Mix them finely with a few mint leaves (dose according to your preferences). Peel 1 kiwi and cut it into cubes. Make 4 skewers alternating pieces of mango and kiwi. Spread the soup of mango in bowls, and serve with a fruit skewer.

© Getty Images

14/15 –

Cold pineapple-mango soup
Cold pineapple-mango soup. Remove the rind and hard core from 1/2 pineapple. Dice the flesh as well as that of 1 very ripe mango. Peel 3 bananas, cut them into pieces. Finely mix everything with 10 cl of coconut milk. Chill 30 minutes before serving in bowls, sprinkled with grated coconut.

© Getty Images/iStockphoto

15/15 –

Watermelon gazpacho, strawberries, raspberries
Watermelon gazpacho, strawberries, raspberries 150g of strawberries, 150g of raspberries and half (small) seedless watermelon cut beforehand are needed for this recipe
Once your fruits have been washed and cut into small pieces, put them in the blender with 20g of brown sugar, a few mint leaves and a dash of olive oil
Leave to cool for 1 hour and serve!

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