Summer is not always desirable to have a heat sensation of hunger.

But nutritionists say that it’s necessary to eat 5-6 times a day at any time of the year, and irregular meals lead to weight gain.

Not to miss lunch, be satisfied, but at the same time and feel the lightness throughout the body, to boost and vitamins, and along with cool offer you to try 3 of the most refreshing summer soup.

 Hash

3 the cooling soup for a hot day: hash © Depositphotos

The most traditional of summer soups. It evokes warm memories of grandma, it makes me want to cook exclusively from fresh and natural products. Eating hodgepodge, feel the body is filled with health.

Ingredients:

  • Beef 400 grams
  • Serum 2 liters
  • Potatoes 3 PC.
  • Egg 3 PCs.
  • Cucumbers 4 PCs.
  • Radish 200 grams
  • Dill a large bunch
  • Green onions large bunch
  • Sour cream 150 ml.
  • Mustard 2 tsp.
  • Salt
  • Pepper

The method for making hash:

  • Meat boil and cool. Boil potatoes in their skins, boil hard-boiled eggs and cool under running cold water.
  • Peel the potatoes and cut into small cubes. Eggs peel and cut in half, finely chop protein, the yolks to be postponed. Cut the meat into small cubes. Cucumbers and radish also finely chop. Dill chop.
  • Fold the yolks into a bowl, add the mustard and black pepper, grind into a homogeneous mass and mix with sour cream. Green onions chopped finely in a mortar and crush with a pestle with 2 tsp. of salt to let the onion juice.
  • In a large saucepan, mix the serum, sour cream and onion dressing. Add all the chopped foods and mix. To try and if you need flavoring. Clean for a couple of hours in the fridge.
  • Beetroot

    3 the cooling soup for a hot day: beetroot © Depositphotos

    Sometimes this dish is called or a cold Lithuanian borscht. This soup is perfect to cook from a young beet, although it is old, too. It cools, refreshes and nourishes perfectly. Besides, you can take fat-free yogurt – it will make the dish even easier.

    Ingredients:

    • Kefir 1 liter
    • Beet 2 PCs.
    • Potato 2 PCs.
    • Egg 3 PCs.
    • Cucumber 2 PCs.
    • Dill 1 bunch
    • Green onions 1 bunch
    • Salt

    The method of cooking the beetroot:

  • Beets boil or bake until tender, cool and clean. Boil potatoes in their skins, rinse with cold water to cool and clean. The eggs boil hard boiled, cool and clean.
  • Kefir diluted with cold boiled water 1: 1. If fat-free yogurt, it is better not to breed, just take more, or to breed, but add sour cream.
  • Grate the beets, potatoes and cucumbers on a coarse grater. Finely chopped herbs. Mix everything and season with salt to taste. The desired consistency can be adjusted by adding cream, cold boiled water or mineral water.
  • Before serving the soup to cool and put in a bowl of half boiled eggs.
  •  Gazpacho

    3 the cooling soup for a hot day: gazpacho © Depositphotos

    This Spanish tomati soup just perfectly quenches thirst and hunger. Today, there are many recipes of this dish – in addition to tomatoes avid cooks add watermelon, cherries and other summer products. We’ll consider a classic.

    Ingredients:

    • Tomatoes 450 g
    • Onion 1 clove
    • Pepper, canned 1 piece
    • Cucumber 1 piece
    • Tomato juice 3 cups
    • Cilantro ½ Cup
    • Wine vinegar 0.3 Cup
    • Olive oil ¼ Cup
    • Sauce “Tabasco” to taste

    Method of preparation:

  • Cut into small pieces half a tomato, cucumber and onion and place in a food processor. Add red pepper and grind to a fine puree. Place it into a bowl.
  • Add tomato juice, chopped cilantro, vinegar, olive oil and a few drops of Tabasco. Mix well.
  • Of the remaining tomatoes, remove seeds and cut into small cubes. Also slice the cucumber and onion. Add all to the soup. Add salt, pepper and put in the fridge to cool.
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    • Italian tomato soup

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