Five cold summer soups

There are few dishes that are consumed or desired more in the summer than cold soups of all kinds. These typical dishes from our country represent the best of the Mediterranean diet, which we should never abandon. Healthy and delicious, they have it all.

And as we always advise, they are very easy to make at home with the right kitchen utensils.

What kitchen utensils are needed to prepare cold soups?

1. Depending on whether it is a cooked or raw dish, we will need a good pot to cook the ingredients, as in the case of vichyssoisse , that cream prepared with leek and boiled potato and served very cold. Mmmmm. If you want to speed up cooking, a pressure cooker has many other advantages.
2. A good blender, food processor orhand blender to blend the ingredients and leave the cold soup nice and smooth.
3. If we want to be even more refined, use a goodfood mill or strainer to ensure that absolutely no skin is left on the vegetables.

Kitchen Aid blender , Fissler pressure cooker and Tellier stainless steel food mill

Five cold soup recipes

Perhaps in the cold soups so traditional in our country we can distinguish between those prepared with tomato , well known to everyone, and those that do not have that characteristic red color.

I am a big fan of the traditional gazpacho and salmorejo from Cordoba (click on the links to see the recipe). Gazpacho requires little introduction, as you already know that it is made with tomato, pepper, garlic and bread in its most basic version. And with its virgin olive oil and vinegar , which are a must.

Salmorejo is similar to gazpacho , but it only has tomato and garlic as far as vegetables are concerned, and much more bread than gazpacho, so the result is thicker. So much so that I know natives from Cordoba who consume it more as a dip than as a soup.

Gazpacho recipe (served in Nippon Blue bowls from Tokyo Design ) and beetroot cream recipe

Among the popular cold soups that do not contain tomato is the succulent ajoblanco from Malaga , a soup that is thickened with bread and good almonds. If you dare to try the recipe ( here ), I assure you that you will not regret it.

Melon soup is another popular recipe that can be made in a variety of ways, but the way I make it is made with melon, fruity white wine, a little honey, lemon juice and salt. It's simple so the flavour of the melon shines through. Oh, and a side of sliced ​​Serrano ham, raw or toasted, is wonderful.

The fifth soup I would like to recommend for the summer is more of a cream soup: beetroot cream . I love it served cold, it is really tasty, although you can also remember it for the cold months and serve it warm. The recipe we propose ( here ) is accompanied by a few spoonfuls of yogurt, which rounds it off and surprises.

Although it is not the most traditional, I like the idea of ​​serving cold soups as an appetizer or shot in small portions and in fun containers, such as mini cocottes . Imagine a snack with various portions of cold soups... what a great idea, right?

Le Creuset soup tureens: ideal for serving soups

Le Creuset soup tureens are perfect for all types of soups, both cold, like those mentioned in this article, and hot. The quality of their ceramic perfectly preserves the flavours and maintains both cold and hot temperatures .

Recipe for Malaga ajoblanco , served in Le Creuset soup tureens

Like all Le Creuset products, they are not only of bomb-proof quality and durability , but they are also beautiful, with those bright colours and that characteristic line. Look at them, don't you think they are beautiful as hell?

If you prefer another style for serving cold soups, Emile Henry's deep plates also have wonderful ceramics and lines. Not to mention the porcelain bowls from Tokyo Studio .