5 best cold soups with tomatoes: step-by-step recipes

In the hot season, cold soups become a real salvation. Light, refreshing and very tasty, they saturate the body with vitamins without overloading it. Tomatoes are the main ingredient in such soups, because they give a pleasant sourness, bright color and juiciness. We at joy-pup have collected 5 best recipes for cold soups with tomatoes that are worth trying this summer.

Classic Spanish gazpacho

Ingredients (for 4 servings):

• Tomatoes – 1 kg
• Cucumber – 1 pc.
• Bell pepper – 1 pc.
• Red onion – 1 pc.
• Garlic – 2 cloves
• Olive oil – 3 tbsp
• Wine vinegar – 2 tbsp
• Salt, pepper – to taste

Preparation:

• Remove the skin from the tomatoes (dip in boiling water for 1 minute).
• Cut all the vegetables into pieces and grind in a blender until puree.
• Add oil, vinegar, salt and pepper, beat again.
• Put the soup in the refrigerator for at least 1 hour.
• Serve with croutons and finely chopped vegetables.

Tomato-cucumber soup with herbs

Ingredients (for 2 servings):

• Tomatoes – 500 g
• Cucumbers – 2 pcs.
• Green onions – 3 feathers
• Dill – a small bunch
• Parsley – a small bunch
• Lemon juice – 2 tbsp
• Olive oil – 2 tbsp.
• Salt and pepper to taste

Preparation:

• Cut tomatoes and cucumbers into cubes.
• Mix them with chopped herbs.
• Add oil, lemon juice, spices and stir.
• Cool in the refrigerator for about 30 minutes before serving.

Gazpacho with avocado

Ingredients (for 3 servings):

• Tomatoes – 600 g
• Avocado – 1 pc.
• Cucumber – 1 pc.
• Garlic – 1 clove
• Lime juice – 2 tbsp.
• Cilantro or parsley – 1/2 bunch
• Olive oil – 2 tbsp.
• Salt and pepper to taste

Preparation:

• Cut tomatoes and cucumber into pieces, grind in a blender.
• Add avocado, herbs and garlic, beat again.
• Pour in oil and lime juice, salt and pepper.
• Serve immediately, before the soup darkens from the avocado.

Tomato soup with yogurt and chili

Ingredients (for 2 servings):

• Tomatoes – 500 g
• Greek yogurt – 150 g
• Garlic – 1 clove
• Chili pepper – to taste (1 small pod)
• Olive oil – 2 tbsp.
• Salt, pepper – to taste

Preparation:

• Chop the tomatoes in a blender until puree.
• Add yogurt, garlic and chopped chili.
• Pour in oil, salt and stir.
• Put the soup in the refrigerator for 30 minutes.
• Serve with toast or flatbread.

Bulgarian tarator with tomatoes

Ingredients (for 4 servings):

• Tomatoes – 400 g
• Cucumbers – 2 pcs.
• Yogurt or kefir – 500 ml
• Garlic – 2 cloves
• Dill – bunch
• Walnuts (optional) – 50 g
• Salt – to taste

Preparation:

• Cut tomatoes and cucumbers into small cubes.
• Mix them with chopped garlic and dill.
• Pour in kefir or yogurt, mix well.
• Sprinkle with chopped nuts when serving.

Read also what creamy spreads will diversify your breakfast.

To be continued…