Strawberry-tomato cold soup: The ultimate summer refreshment

In the summer, traditional soups make way for cold soups, which are much better suited to hot weather. They are refreshing and light, yet tasty and nutritious. There are many variations and ideas, but I mainly opt for the truly summery combination of strawberries and tomatoes.

You can serve like a cocktail in a bowl or a tall glass. Strawberry-tomato cold soup is an unconventional yet incredibly delicious flavour combination. The sweetness of strawberries pairs perfectly with the acidity of tomatoes, creating a refreshing and summery soup.

I haven't found a better recipe for hot weather—my whole family loves this cold soup. Plus, it's quick to prepare, so I don't have to spend much time in the kitchen on a scorching day. It's healthy, colourful, light, and tasty.

Ingredients:

• 1 beefsteak tomato,
• 280 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. Peel the tomato—scalding it with boiling water makes the skin come off more easily. Then, cut the tomato into smaller pieces and remove the stem.

Step 2. Place the washed strawberries into the blender jug. Add the peeled and chopped cucumber and red bell pepper. Add the beefsteak tomato and fresh thyme without the stalks. Drizzle everything with olive oil, add salt, and blend.

Step 3. Add the chia seeds to the blended soup, thickening the dish slightly. Refrigerate the ready mixture for at least 30 minutes. After this time, pour portions into glasses or bowls. Enjoy!