1. Cut the cucumber into small pieces and place in a blender with the other ingredients. Blend everything until smooth.
2. Chill the soup by leaving it in the refrigerator for an hour.
3. Serve the soup in cool bowls. You can garnish with cucumber strips, mint leaves, and drizzle with Greek yogurt.
1. Cut the radishes and cucumber, chop the dill and green onion stalks, and put everything into a bowl with kefir.
2. Add water, season with salt and pepper to taste, and mix in the chopped boiled eggs.
3. Like cold borscht, this white radish soup pairs perfectly with hot potatoes and is best served well chilled.
Peel the avocados, remove the pits, and cut into cubes. Also cut the well-washed cucumbers. Put everything into an electric blender, add coconut milk and water, and blend all ingredients until smooth. Season the soup with salt and pepper to your liking, be sure to add lemon juice and your favorite greens. Mix well and leave to cool in the refrigerator.
1. To make this soup, you will need an electric blender with a large container or an immersion blender (the latter is even more convenient). Put all ingredients except oil, vinegar, and one-third of the basil into a pot or blender container and blend well. Finally, add the oil and vinegar and mix a bit more. Place in the refrigerator to cool.
2. When the soup has chilled a bit, you can serve it, just check if it needs more salt or pepper.
3. Garnish each serving with the remaining basil leaves and serve with bread or croutons.
- Cut the soft part of the watermelon into cubes. Put into a blender and blend until smooth.
- Add sugar, lemon juice, finely chopped mint leaves, and a pinch of salt. Mix well.
- Place the bowl with watermelon soup in the refrigerator and let it chill for at least a couple of hours. Before serving, take it out of the fridge and pour into bowls. Garnish with fresh mint leaves and blueberries.
Recipe by Asta Černė
Read more: “Summer flavors: refreshing watermelon soup”
1. Hard boil the eggs, cool and peel. Cut into pieces.
2. Cut the cucumbers into small symmetrical pieces. Chop the dill and green onion stalks.
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3. Drain the liquid from the beets and put them into a large bowl. Add the chopped cucumbers, greens, and pour kefir on top. If you prefer thinner cold borscht, you can dilute it a bit with milk or boiled water to the desired consistency. Season with salt to taste.
4. Serve chilled with hot potatoes.
1. Cut the tomatoes into quarters, put them with the other ingredients into a blender and blend until smooth.
2. Strain the mixture through a sieve and leave in the refrigerator for an hour.
3. Serve the soup in cool bowls. Sprinkle with red pepper and garnish with cherry tomato halves and a basil leaf.
1. Blanch the tomatoes in boiling water, peel off the skins, blend into a smooth mass and pour in the kefir.
2. Add chopped green onion stalks, dill, spices, and press in the garlic. Mix and taste.
1. Wash fresh tomatoes, peppers, and celery, cut and stew. When softened, add canned tomatoes. Stew for a few more minutes, remove from heat and let cool.
2. Add the remaining ingredients – pickles, basil to taste, and spices.
3. Blend everything and serve.
1. Wash the cherries, remove pits. In a pot, boil 150 ml of water, add the berries, pour in the wine, add sugar. Bring the soup to a boil, reduce heat and cook for 25–30 min until cherries soften. Add pasta 10 min before the end. Add a splash of almond essence.
2. When finished cooking, remove the pot from heat and place it in a bowl with cold water to cool.
3. Before serving, chill in the refrigerator. Mix cream with powdered sugar and whip until thickened. Pour soup into a plate, add a spoonful of whipped cream, and garnish with a cherry.
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