Cold soup for a hot day

Cool, refreshing, colorful, made from seasonal fruits and vegetables, cold soups are a great way to overcome not only hunger, but also the heat. And it is also a great alternative to salad - no matter how tasty it is, you can still get bored to eat them all the time.

To make the most cold soups takes not much time, they are usually grated and sometimes we do not even need heat treatment - just put products to the blender and after the moment the soup is ready. 

It is important to put into this summery soup not only vegetables and greens. The rich flavor, tasty and excellent texture provide protein products, such as beans or dairy products: cream, yogurt, etc... Also to your soup add healthy fats - olive oil, nuts and avocados. The nutritional value will raise seeds and grains.

If you want to prepare really good cold soup, you should pay attention to several things.

First - color - it really should be sharpen and more enjoyable than simply gray or brown hues, characteristic of autumn soups. So watch out for vegetables color in the steaming pot and do not let them stay there too long. When mixing red vegetable soup, to keep bold color will help the natural acids. However, citric acid and other products better to avoid when preparing a green soup.

Cold grind soup texture should be smooth and silky. Well unless you deliberately want to leave chewing pieces, such as preparing the gazpacho. But usually when eating such soup we are not disposed to chew. Such texture will help to extract blender. Pleasant sensation of softness will makes yogurt, sour cream or buttermilk, depending on what you choose to base your soup on.

Remember that cold soup does not have to be only spicy, they can be sweet too . 

Good appetite!