Soups for hot days – News from Slovenia

In summer, the hearth is often lonely, and we prepare fresh, cold dishes that we like best in the heat. They are usually painted on the skin of vegetable lovers, but can of course also be enriched with other ingredients, such as grilled meat. In addition to rich and filling salads, we prepare cold vegetable soups, most often we keep them, but we can leave some vegetables cut into pieces.

Cucumber is one of the most popular.  PHOTO: Pilipphoto/Getty Images

Cucumber is one of the most popular. PHOTO: Pilipphoto/Getty Images

Most soups can be made from fresh vegetables, especially tomatoes or cucumbers, as well as carrots. If you want a fresh pea soup, choose young and soft grains if possible. Beetroot can be cooked a little before grinding. Some people also enjoy cold-cooked vegetable soup that they would otherwise enjoy warm, but the rules change in the heat. This way we can save the soup left over from lunch, but we don’t have to. Runner beans, peas, kohlrabi, carrots and other summer vegetables taste good cold. Of course, none of this applies to meat soups, which are too fatty to be eaten chilled. At least most eaters, but maybe someone likes it.

Strained fresh vegetable soups are similar to smoothies, the ingredients are shaken together and ground in a blender. But we add spices and herbs and often add some diced vegetables. We also serve bread, preferably toasted, but we can also dice it, bake it and shake it into the soup. This will make the soup a little thicker. We also add cream, yogurt, or shredded soft cheese, feta, or cottage cheese to summer vegetable soups and sprinkle with grated Parmesan cheese.

It can also be eaten cold when cooked.

You can add a few drops of olive or pumpkin oil. All of these ingredients can be mixed into the soup, or they can be added on a plate or in a cup and decorate the dish a little more. Hard-boiled eggs, which are cut up and placed on a plate in the soup, provide decoration and additional energy. Be sure to garnish with fresh herbs, parsley, basil, fennel, depending on what ingredients the soup is made of.

Basil is a must for tomatoes, parsley can be added almost anywhere. You can also add seeds or nuts. If the soup is too thick, thin it out a little with a vegetable soup base or juice, or if you don’t have it on hand, water.

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