Food & Drinks

Super summer soups that you make yourself

Hello friends, just a few hours left on the clock and then it's weekend again. And what a weekend it will be. We had to wait a bit, but the summer is back. And with summer temperatures come sunny dishes. I'm addicted to soups, whether it's freezing at 2 degrees or the thermometer reads 25 degrees. If you don't know what to put on the table tonight, I have three delicious summer soups for you. Also nice as a starter at that cozy barbecue and you can just slurp up the leftovers tomorrow at lunch. Chilled is the best.

Spicy gazpacho

  • 10 ripe tomatoes
  • 1 red bell pepper
  • half a cucumber
  • 1 handful of fresh parsley
  • 1 tablespoon of fresh thyme leaves
  • 1 tsp smoked paprika
  • 2 cloves of garlic
  • 1 stock cube
  • 2 slices of sourdough bread
  • 1 tablespoon of white balsamic vinegar
  • splash of extra virgin olive oil
  • handful of basil
  1. Cut the tomatoes and peppers into pieces and briefly fry them in some olive oil with the smoked paprika.
  2. Put all the ingredients including the bread in the blender and mix until you get a smooth mass.
  3. Divide the soup into nice glasses and top with some basil leaves.

Cucumber soup

  • 3 cucumbers
  • lemon juice
  • 1 tbsp olive oil
  • a handful of fresh dill
  • 350 grams of yogurt
  • 1 tablespoon of grated fresh horseradish or grated from a jar
  1. Peel the cucumbers and cut 2 cucumbers lengthwise into quarters. Remove the seeds and chop the flesh into cubes. Set aside.
  2. Cut the remaining cucumber into long, thin ribbons with a vegetable peeler.
  3. Place the ribbons in another bowl and mix with some lemon juice, olive oil, chopped dill, and pepper and salt. Cover the bowl with plastic wrap and refrigerate until use.
  4. Put half of the yogurt, a pinch of salt, the pepper, and half of the cucumber cubes in the blender and mix until you get a smooth puree.
  5. Pass the mixture through a sieve so that the pulp remains in the sieve.
  6. Season the puree with horseradish and lemon juice.
  7. Divide the soup into nice chilled bowls and garnish with the cucumber ribbons and sprigs of dill.

Cold beet soup

  • 6 red beets
  • 500 grams of full-fat natural yogurt
  • 3½ tablespoons of lemon juice
  • 2½ teaspoons of salt
  • 1 cucumber
  • handful of radishes
  • 6 spring onions, sliced
  • a handful of dill
  • 4 cloves of garlic, finely chopped
  1. Cut the stems and leaves off the beets and chop them roughly.
  2. Clean the beets, cut them into pieces, and cook them until tender.
  3. Remove the pot from the heat and let it cool.
  4. Stir the yogurt with 1½ dl of water, the lemon juice, and 2 teaspoons of salt in a large bowl and whisk everything smooth.
  5. Mix the chopped vegetables, dill, garlic, beets, chopped stems, leaves, and cooking liquid together.
  6. Put all the ingredients in the blender and blend until you get a smooth soup.