#coldsoup

Mango Gazpacho is a fun, flavorful twist on the classic chilled soup—light, sweet, tangy, and refreshing. It’s healthy, comes together quickly, and hits the spot on a hot summer day! A personal chef client favorite, so it’s well-tested!

https://www.fromachefskitchen.com/very-veggie-gazpacho/

This soup is great for a light and healthy meal because it has a great mix of sweet and savory flavors. Apples naturally add sweetness, and avocados add creaminess and healthy fats. You can serve this soup cold on a hot day or as a starter for any meal.

Ingredients: 2 apples, peeled and chopped. 1 ripe avocado, peeled and pitted. 1 cup coconut water. 1 tablespoon lemon juice. 1 tablespoon fresh cilantro, chopped. 1 teaspoon fresh ginger, grated. Salt and pepper to taste.

Instructions: In a blender, combine chopped apples, avocado, coconut water, lemon juice, cilantro, and ginger. Blend until smooth. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional cilantro if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

This cold soup from the Soviet era is a great way to cool off on hot summer days. When you mix grated beets with creamy yogurt and fresh herbs, you get a delicious flavor.

Ingredients: 2 large beetroots, peeled and grated. 2 cups plain yogurt. 2 cloves garlic, minced. 1 cucumber, diced. 1 tablespoon fresh dill, chopped. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine grated beetroots, yogurt, minced garlic, diced cucumber, chopped dill, and lemon juice. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined. Cover and refrigerate for at least 2 hours to chill and allow flavors to meld. Serve cold, garnished with additional dill if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

This cold cucumber soup with yogurt and dill is great for hot summer days because it is cool and refreshing. It's smooth, sour, and full of fresh flavors.

Ingredients: 3 large cucumbers, peeled, seeded, and chopped. 2 cups plain yogurt. 1/4 cup fresh dill, chopped. 2 cloves garlic, minced. 2 tablespoons lemon juice. Salt and pepper to taste. Optional: extra dill for garnish.

Instructions: Put chopped cucumbers, yogurt, dill, garlic, and lemon juice in a blender. Mix until it's smooth. Add pepper and salt to taste. Put the soup in the fridge for at least an hour before you serve it. If you want, add more dill to the top before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes