Strawberry-tomato cold soup: Redefining summer refreshment

In the summer, traditional soups give way to cold soups, which are far better suited for warm weather. They are refreshing and light yet tasty and nutritious. There are many variations and ideas, but I primarily choose the summery combination of strawberries and tomatoes.

Like a cocktail, you can serve it in a bowl or a tall glass. Strawberry-tomato cold soup is an unusual but highly delicious flavour combination. The sweetness of strawberries perfectly complements the acidity of tomatoes, creating a refreshing and summery soup.

I don't know a better recipe for hot weather—my whole family loves this cold soup. Moreover, the preparation is quick, so I don't have to spend much time in the kitchen on a hot day. It's healthy, colourful, light, and tasty.

Ingredients:

• 1 beefsteak tomato,
• 300 grams of strawberries,
• ½ cucumber,
• ½ red bell pepper,
• 2 sprigs of fresh thyme,
• 2 tablespoons olive oil,
• 1 pinch of salt,
• 4 tablespoons chia seeds.

Preparation:

Step 1. I peel the tomato (scald the vegetable with boiling water to make the skin come off easier.) Then, I cut the tomato into smaller pieces and removed the stem.

Step 2. I put washed strawberries into the blender jar. I add the peeled and chopped cucumber and red bell pepper. I add the beefsteak tomato and fresh thyme, without the stalks. I drizzle everything with olive oil, add salt, and blend.

Step 3. I add chia seeds to the blended soup, thickening the dish. I put the ready cocktail in the fridge for at least 30 minutes. After this time, I pour portions into glasses or bowls. Enjoy!