3 summer soups

Summer is the richest season of fruit and vegetables, foods that we particularly need to rehydrate ourselves and replenish the vitamins and minerals that we lose through sweating.

The heat invites us to consume light and fresh dishes . The 3 following recipes are summer soups, colorful and tasty, to be served cold:

> Classic tomato gazpacho ;

> Gazpacho with watermelon ;

> Cold carrot soup .

Classic tomato gazpacho

The gazpacho is a classic "cold soup" of Andalusian origin, which is generally used as an appetizer. The recipe is quick and easy.

Ingredients for 4 people

> 600 g tomatoes;

> 2 red peppers;

> 2 cloves of garlic;

> 1 tablespoon red vinegar;

> 1 cucumber;

> 1 white onion;

> 50 g crumb stale bread;

> 150 g cold water;

> 4 tablespoons extra virgin olive oil;

> salt and pepper.


Wash the tomatoes and cut them into eight parts. Peel the cucumber, cut it in half lengthwise and remove the seeds, cut it coarsely, add 150 g of cold water and purée it together with the tomatoes using the mixer.

Wash the pepper, clean it and cut it into pieces, peel the onion and cut it finely .

Combine pepper, onion and garlic with tomato and cucumber puree and work again with the mixer. Sieve the purée thus obtained and add the breadcrumbs, previously soaked in water and well squeezed.

Work with the mixer again. Add oil, vinegar, salt and pepper and leave to rest in the refrigerator for at least a couple of hours before serving.

Gazpacho can also be served with crushed ice inside .

Gazpacho with watermelon

A variation on the classic recipe is the gazpacho with watermelon . A summer soup with a sweet and very refreshing taste.

Ingredients for 4 people

> 500 g cherry tomatoes,

> 350 g of watermelon pulp;

> ½ red pepper;

> 1 cucumber;

> 1 lime, juice;

> ½ Tropea onion;

> 2 tablespoons extra virgin olive oil;

> crumb of stale bread, as needed


Wash the watermelon, remove seeds and zest and cut it into cubes . Wash the pepper, remove the seeds and cut it into strips.

Clean the cucumber and cut it into slices. Finely chop the onion. Put all the vegetables in the blender, pour oil, vinegar and 100 g of water and blend until a homogeneous mixture is obtained.

Add the crumb of stale bread, a little at a time, so as to adjust to the consistency. Adjust salt and refrigerate.

Cold carrot soup

The cold carrot soup is a light, delicate and very summery dish .

Ingredients for 4 people

> 1 kg carrots;

> 1 Tropea onion;

> 2 tablespoons breadcrumbs;

> celery;

> parsley;

> 150 g unsweetened natural yogurt;

> salt and pepper.


Wash the carrots and cut them into pieces. Peel the onion and cut it into slices. Wash the celery coast and break it up.

Put everything in the pan and cover with water, add salt and cook for 15 minutes starting from boiling.

Allow everything to cool well and eliminate any excess water (the cooking water, however, should not be completely eliminated).

Add the breadcrumbs, blend and stir in the yogurt; finish the dish with parsley and a sprinkling of pepper. Serve with toasted stale bread.

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