Soups And Cold Creams To Combat The Heat

With the arrival of summer, you want to eat something cool. Why not try these soups and cold creams that we propose?

With the arrival of summer, it is normal that you want to eat cold dishes. Although the easiest and most recurring option is salad, cold soups and creams to combat the heat also work. They are the best way to hydrate and combine various ingredients.  

Keys to making soups and cold creams to beat the heat

The difference between a cream and a soup is the consistency. In addition, both allow you to mix almost any ingredient. However, the key is to combine them for rich flavors that have an attractive color. Other key aspects are:

1. Sauté a base of greens and vegetables, such as garlic, onion, leek and celery. Even the carrot. You can do it in the same pot with a little oil. 
2. Use water or broth, in which case you must remove the fat. 
3. Add herbs and spices at the end of cooking or as soon as the base is golden. 
4. Regarding creams, use potatoes, legumes or apple to bind the mixture. On the contrary, for soups, you can mash a part of the vegetables. 
5. If you want to add meat to the soup, try to do it when there are only a few minutes left. On the other hand, the fish is better to add it once it has been removed from the heat and covered so that it cooks with the residual heat. 
6. Garnish with fresh herbs, a drizzle of olive oil, toasted seeds or legumes, chopped egg, yogurt or diced vegetables.  

Cold soups and creams to beat the heat

Tomato and corn soup

Ingredients

• 1 kg of ripe tomatoes.
• 75 g of corn.
• 1 onion.
• Water.
• 4-5 prawns.
• 2 tablespoons of vinegar.
• Virgin olive oil.
• Salt.

Elaboration

First of all, wash the tomatoes under the tap and dry them well. Make a mark in the shape of a cross and scald them in boiling water for 2 to 3 minutes. Then drain them well and peel them when cool. 

Meanwhile, sauté the onion with oil in a saucepan. Grate the tomato and add it. Leave it until the tomato water evaporates and add the corn. Then, pour the broth on top until it boils. Add salt to taste and keep it on the fire for 5 more minutes. Wait until it hardens and put it to cool in the fridge. 

Lastly, brown the peeled prawns in a skillet and place on top for garnish just before serving the soup. 

Apricot and Strawberry Soup with Mint

Ingredients

• 12 apricots.
• 5-6 strawberries.
• Water.
• Fresh mint.

Elaboration

First of all, wash all the fruit with water and, if possible, with food bleach. Next, cut the apricots in half and remove the pit. Remove the leaf from the strawberries and cut them into quarters. Add all the ingredients except the mint in the blender glass and blend until well integrated. Serve in bowls and garnish with chopped fresh mint leaves.

Cold avocado and yogurt cream

Ingredients

• 2 avocados
• 1 Golden or Granny Smith apple.
• 1 lime
• 2 natural yogurts (cow or soy).
• 500 ml of water.
• Chia seeds.
• Salt.

Elaboration

First of all, peel the avocados and remove the pit by cutting them in half. Place them in the blender glass with the lime juice. Thus, you prevent it from oxidizing while you prepare the rest of the ingredients. Next, wash the apple and cut it into quarters to remove the core with the seeds. Add it to the glass where you have put the avocado. Do the same with the yogurts, water and salt to taste. 

Finally, crush everything, keep it in the fridge for at least 4 or 5 hours and serve it decorated with the chia seeds. 

Chickpea and carrot cold cream

Ingredients

• 130 g of leek.
• 400 g of carrots.
• 400 g of cooked chickpeas.
• 600 ml of vegetable broth.

• A quarter of onion.
• Virgin olive oil.
• Salt and pepper.

Elaboration

First of all, wash the leek and carrots to remove all the dirt. Dry the leek well and cut it into pieces. Put it to boil next to the carrot in a pot with the broth. When they are well cooked, place them in the blender glass, add the chickpeas and salt and pepper. Blend everything until you get a creamy and homogeneous texture. Store it in the fridge until overnight or the next day. 

Before removing the cream from the fridge, peel and cut the onion into thin strips. Brown it in the pan with oil and use it to decorate the cream when serving.

About cold soups and creams to beat the heat

As you have seen, cold soups and creams are simple to make and also offer endless possibilities. They are even the ideal dish to be well hydrated in summer. What are you waiting to try them all?