Refresh your summer with strawberry-tomato cold soup

In the summer, traditional soups give way to cold soups better suited for hot weather. They are refreshing and light yet tasty and nutritious. There are many variants and ideas, but I primarily choose the summer-like combination of strawberries and tomatoes.

Like a cocktail, you can serve it in a bowl or a tall glass. Strawberry-tomato cold soup offers an unusual but delicious flavor 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, colorful, light, and tasty.

Ingredients:                              

• 1 beefsteak tomato
• 10 oz 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 helps the skin come off easier. Then, cut the tomato into smaller pieces and remove the stem.

Step 2: Place the washed strawberries into the blender jar. 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 until smooth.

Step 3: Add chia seeds to the blended soup, which will thicken the dish a bit. Refrigerate the soup for at least 30 minutes. After this time, pour portions into glasses or bowls. Enjoy!