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5 special fruit soup recipes to help you refresh in the summer
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Fruit soups are an incredibly versatile dish: they are a fresh addition to any lunch or dinner, but they also make a meal on their own – and you can use literally any fruit as an ingredient.
Though some foreigners might find the concept of cold soups strange, we Hungarians love it a lot and have hundreds of varieties for this refreshing dish – the next recipes collected by DÃvány will come in really handy in these hot summer days.
Beetroot soup with red wine
- 500 g beetroot (in small cubes)
- 10 cl red wine
- 1 Greek yogurt
- 1 turnip
- 70 cl water
- A few drops of lemon juice
- 10 cl cream
- Cloves, ginger, salt, pepper or brown sugar as desired
Cook the beetroot cubes and turnip in the mix of wine and water, and add the necessary seasoning. When lukewarm, add the yogurt and cream with some lemon juice. Some mint or mozzarella will make the perfect topping for this soup.
Mediterranean yogurt soup
- 2 yogurts (at least 40 cl)
- 150 cl cold broth
- 3 bell peppers
- 2 tbsp olive oil
- 70 g green olives
- 10 cl cream
- 70 g Feta cheese
- 3 tbsp white wine vinegar
- 1 tbsp lemon juice
- Salt and pink pepper
Mix the yogurt with the cream and broth. Add the olives and season with salt, pink pepper, and lemon juice. Grill the bell peppers and season them with salt, pink pepper, and white wine vinegar. Cut the pepper into strips and grind the Feta cheese, then add them as a topping to your soup. You can also use some dill or cucumber.
Both Beetroot and Turnips are root vegetables, not fruits. Thus beetroot soup as described above is a vegetable soup, not a fruit soup.
The concept of cold soups is not strange to foreigners. Gazpacho, Vichysoisse and chilled Avacado soup to name but a few are frequently to be found on menus in the Western world.