How to cook cold soup with tomato juice

In the summer the Housewives often do not want to spend much time at a hot kitchen, and hot, hearty meals don't make consumers the former enthusiasm. Lifesaver serve cold soups, especially quickly go to those that can be prepared on the basis of the finished tomato juice.

Cold vegetable soup

For this dish you will need:
- 1 liter of tomato juice;
- 1 dlinnoplodnye cucumber;
- 1 red pepper;
- 2 stalks of celery;
- 1 tablespoon svezhenanesennoj dill;
- 2 cloves of garlic;
- 2 teaspoons of sugar;
- 2 zucchini-zucchini;
- ½ Red onion;
- 1 teaspoon of salt;
- ½ Teaspoon freshly ground black pepper;
- 1 teaspoon Worcestershire sauce;
- 2 tablespoons of olive oil;
- ¼ Cup of wine vinegar;
- 1 teaspoon chopped herbs oregano;
- 1 ½ cups vegetable broth.

The most famous cold soup gazpacho. It is made from fresh juicy tomatoes, but there are options that are not suitable for "Haute cuisine", when used prepared tomato juice.

With a cucumber, cut the peel and cut it in small dice. From pepper cut the stem, remove the seeds and chop the flesh finely. Do the same with celery stalks. Chop the garlic cloves. Zucchini peel the skin off, remove seeds and cut the flesh in small dice. Slice half of a red sweet salad onions. Mix all vegetables in a large bowl, add tomato juice and season with spices. Put the soup in the fridge. Tastier it will be, if you stand in the cold at least 12 hours.

Creamy cold tomato soup

To cook creamy soup of tomato juice, take:
- 4 cups of tomato juice;
- 2 cups cream 10% fat;
- 2 tablespoons fresh lemon juice;
- ½ Teaspoon of Worcestershire sauce;
- ½ Teaspoon of salt finely ground;
- ground black pepper;
a drop of hot sauce "Tabasco".

In many recipes tomato juice you can substitute tomato-vegetable.

Mix all the ingredients together, taste and add, if desired, more salt or pepper. Put the soup in the refrigerator and serve after a few hours, adding fresh herbs and croutons.

Cold tomato soup Greek style

To cook tomato soup Greek style, take:
- 4 tomatoes-cherry;
- 1 liter of tomato juice;
- 2 cloves of garlic;
- 1 small red salad onion;
- 1 tablespoon svezhenanesennoj greens oregano;
- 1 tablespoon red wine;
- zest and juice of 1 lemon;
- salt and pepper;
- 2 ripe avocados;
- ½ Cup feta.

Cut the tomatoes into quarters, peel and chop the garlic cloves, onions, chop small cubes. Put into blender tomatoes, onion, garlic, pour in juice, wine and lemon juice and zest, and season with salt, pepper and oregano. Preroute blend until smooth. Chill the soup for one hour. Peel and dice avocado, cheese macrosite. Ladle into soup bowls and serve, sprinkled with avocado and feta.