Summer freshness: 14 of the most delicious cold soups

Cucumber gazpacho from the brand chef of De Marco cafe chain Sergey Yerofeyev

Cucumber gazpacho
Photo: Getty Images


Cucumbers - 800 g

Sour cream - 200 g

Chipped ice - ½ cup

Cilantro - 10 g

Salt - to taste

Cooking method

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.