No one would think of eating cold soups in the fall or at any other time of year, except in the hot summer..
And while it’s August on the calendar, there’s still time to indulge yourself with refreshing and vitamin-rich first courses..
Our magazine’s expert Yulia Arkhipova, a fourth-category chef and baker, told us how to make Spanish cold soup.
You’ll need:
How to cook
1. Remove the skin from the tomatoes and cucumbers, and remove the seeds from the pepper.
2. Peel the onion and garlic and put all the prepared vegetables in a blender bowl for chopping.
3. Add vegetable oil, salt and black pepper and chop the vegetables into a smooth puree.
4. Pour it into a saucepan, add vinegar and basil and put it in the refrigerator for 2-3 hours.
Once it cools down, pour it into plates and serve. Enjoy your meal!
No one would think of eating cold soups in the fall or at any other time of year, except in the hot summer..
And while it’s August on the calendar, there’s still time to indulge yourself with refreshing and vitamin-rich first courses..
Our magazine’s expert Yulia Arkhipova, a fourth-category chef and baker, told us how to make Spanish cold soup.
You’ll need:
How to cook
1. Remove the skin from the tomatoes and cucumbers, and remove the seeds from the pepper.
2. Peel the onion and garlic and put all the prepared vegetables in a blender bowl for chopping.
3. Add vegetable oil, salt and black pepper and chop the vegetables into a smooth puree.
4. Pour it into a saucepan, add vinegar and basil and put it in the refrigerator for 2-3 hours.
Once it cools down, pour it into plates and serve. Enjoy your meal!
No one would think of eating cold soups in the fall or at any other time of year, except in the hot summer..
And while it’s August on the calendar, there’s still time to indulge yourself with refreshing and vitamin-rich first courses..
Our magazine’s expert Yulia Arkhipova, a fourth-category chef and baker, told us how to make Spanish cold soup.
You’ll need:
How to cook
1. Remove the skin from the tomatoes and cucumbers, and remove the seeds from the pepper.
2. Peel the onion and garlic and put all the prepared vegetables in a blender bowl for chopping.
3. Add vegetable oil, salt and black pepper and chop the vegetables into a smooth puree.
4. Pour it into a saucepan, add vinegar and basil and put it in the refrigerator for 2-3 hours.
Once it cools down, pour it into plates and serve. Enjoy your meal!
No one would think of eating cold soups in the fall or at any other time of year, except in the hot summer..
And while it’s August on the calendar, there’s still time to indulge yourself with refreshing and vitamin-rich first courses..
Our magazine’s expert Yulia Arkhipova, a fourth-category chef and baker, told us how to make Spanish cold soup.
You’ll need:
How to cook
1. Remove the skin from the tomatoes and cucumbers, and remove the seeds from the pepper.
2. Peel the onion and garlic and put all the prepared vegetables in a blender bowl for chopping.
3. Add vegetable oil, salt and black pepper and chop the vegetables into a smooth puree.
4.Pour it into a saucepan, add vinegar and basil and put it in the refrigerator for 2-3 hours.
Once it cools down, pour it into plates and serve. Enjoy your meal!
