Olive Oil Pumpkin Soup (Cold) Recipe

Ingredients:

For: 4 People

Prep: 10 Min

Cook: 15 Min

Steps:

1. Choose small size, blind and thin shell pumpkins for this soup. Wash the blacks thoroughly and chop the shells without peeling. Chop the cubed onion. Separate the green parts.
2. In a deep saucepan, heat the olive oil. Saute the chopped vegetables and boiled wheat until the column and garlic becomes transparent.
3. Add 4-5 cups of hot water to the pot and cook the ingredients until the vegetables are softened thoroughly. Take the cooked soup aside and cool.
4. Finely chop the fresh onion, the branches of garlic and the dill. Separate chopped dill and fresh onions to decorate it. When the soup cooled, add the chopped greens to the soup and pass through the blender. Check the salt and adjust according to your taste. Cool the soup in the refrigerator for 30 minutes and cool. When you serve, decorate the soups on the bowls with the dill and rush virgin olive oil. Serve cold by adding plenty of ice.
5. Note: You can make a presentation by walking diluted and whipped strained yogurt to give your soup a creamy image.
6. Menu Recommendation: Cold Pumpkin Soup, Cryili Chicken Soup, Greek salad with cheese, watermelon

Soup Vegetable