Summer freshness: 14 of the most delicious cold soups
Cucumber gazpacho from the brand chef of De Marco cafe chain Sergey Yerofeyev
Cucumbers - 800 g
Sour cream - 200 g
Chipped ice - ½ cup
Cilantro - 10 g
Salt - to taste
Peel the cucumbers, cut into small pieces, sort and cilantro, wash in a blender with the addition of sour cream and ice until smooth.
You can serve the soup with mini mozzarella balls and thinly chopped bell pepper.
Also, gazpacho can be served 2 pieces of bruschetta made from wheat bread, roasted on the grill and poured with olive oil.