Cold vegetable soup
10 servings
30 minutes
Cold vegetable soup is a refreshing dish of Russian cuisine, perfect for a hot summer day. Its roots trace back to the traditions of simple village soups, where fresh seasonal vegetables are transformed into a light and nutritious meal. The flavor of the soup is rich and multifaceted: the sweetness of raisins and ripe tomatoes harmonizes with the spiciness of garlic and jalapeño, while the tenderness of avocado is complemented by the freshness of basil and dill. This soup not only quenches thirst but also satisfies thanks to corn and olive oil. It can be served as a standalone dish or as an appetizer before the main meal. It pairs excellently with rye bread and light snacks. The uniqueness of the recipe lies in its balance of flavors and simplicity in preparation, allowing everyone to enjoy the natural freshness of summer vegetables.
1
In a blender, mix 6 tomatoes, finely chopped onion, garlic, basil, dill, lemon juice, salt, olive oil, raisins, red peppers, jalapeño pepper, and 100 milliliters of water.
- Roman tomatoes: 11 pieces
- Red onion: 0.5 head
- Garlic: 4 cloves
- Basil: to taste
- Dill: to taste
- Sea salt: to taste
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Raisin: 50 g
- Fresh red pepper: 2 pieces
- Jalapeno pepper: 0.3 piece
- Sun dried tomatoes: 10 pieces
2
Add half of the dried tomatoes and blend again in the blender.
- Sun dried tomatoes: 10 pieces
3
In a large bowl, mix the chopped avocado, remaining fresh and dried tomatoes, finely chopped corn kernels, and yellow pepper.
- Avocado: 1 piece
- Roman tomatoes: 11 pieces
- Sun dried tomatoes: 10 pieces
- Corn cobs: 1 piece
- Fresh yellow pepper: 0.5 piece
4
Pour the blender mixture over the chopped vegetables and mix well. Sprinkle with parsley.
- Chopped parsley: to taste