China Aluminum Perfume Bottle

They are also good in nutrition, contain less calories and are a more healthier option than the hot soups. However, not many know that apart from the appetizing hot soups, there is a whole range of cold soups, which one can enjoy during the dry and hot summer. Cover and refrigerate for half an hour or until chilled.Rinse out the blender jar and pour the strained watermelon juice again into it. Season with salt and black pepper. Let it cook till tomatoes become very tender. The ingredients used in these cold soups produce less heat and don’t need heavy cooking. Bake for about 10 minutes, until the skins start to wrinkle. In India many people confuse a few curd based cold soups to be a version of raita. Chilled Tomato SoupChilled Tomato Soup (Serves four) Ingredients800 gm tomatoes, coarsely chopped 2 cups water 1 tsp tomato paste 1 onion, minced 1 garlic cloves, minced ¾ tsp dried oregano ¼ teaspoon crushed red pepper Pinch of sugar 1/3 cup cream Salt and freshly ground black pepper to taste100 gm cherry tomatoes 1 tbsp extra-virgin olive oil 1 tsp brown sugar 1 tbsp chopped dillMethodIn a medium saucepan, combine the chopped tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and sugar.Meanwhile, preheat the oven to 1800C.

Transfer the watermelon soup to a bowl, season with tabasco and salt. These soups are light and refreshing. This summer, let’s try our hands on some unique and lesser-known cold soups. Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, three minutes. Set it aside to cool. Spread the cherry tomatoes on a rimmed baking sheet and toss with the olive oil, brown sugar and a large pinch of salt. Stir in salt, black pepper powder and ice.

Garnish with the toasted coconut flakes coriander sprigs and serve chilled. Add the cream, simmer for one minute and remove from heat. Refrigerate for half an hour or until the soup is well chilled. Cold Watermelon SoupCold Watermelon Soup (Serves four)Ingredients5 cups diced seedless ripe watermelon, chilled 2 tbsp freshly squeezed lime juice 2 tbsp fresh parsley/1 tsp parsley2 tsp extra-virgin olive oil 1 tbsp chia seeds powderTabasco sauce Salt to taste Fresh parsley, for garnishMethodIn a blender, puree the aluminum cap for PET bottle diced watermelon with the fresh lime juice, chervil leaves and extra-virgin olive oil until the mixture is very smooth. Add the thyme, bay leaf and cook for a minute. Remove the bay leaf and stir in the shredded/dried basil. Transfer the tomatoes to a bowl and toss with the dill. Transfer the soup to a large bowl and season with salt. Transfer the zucchini puree to a large bowl. Serve the soup in bowls, garnished with parsley.

Add the avocados, green curry paste, sugar, lime zest and jalapeno peppers. Remove and set it aside to cool. Strain the watermelon puree, pressing very lightly on the solids to extract the watermelon juice without pushing the pulp through.Serve the soup with the rest of the kulfa leaves, zucchini shavings and drizzle with olive oil.  Chilled Cucumber Avocado SoupChilled Cucumber Avocado Soup (Serves four)Ingredients1 cucumbers, peeled, seeded and chopped 1 avocados, coarsely chopped 1 tsp Thai green curry paste 1 tsp sugar 1 tsp finely grated lime zest 1 tbsp jalapeno pepper, seeded and chopped 300 ml unsweetened coconut milk 1 tbsp fresh lime juice Salt to taste ¼ cup unsweetened coconut flakes, for garnish Coriander sprigs, for garnishMethodIn a food processor, puree the cucumbers until smooth.Many times, cold soups are made just by blending all the ingredients, and can be confused with smoothies.  Now puree the soup in a blender until very smooth. Add the chia seeds powder and blend until slightly thickened.

Set it aside to cool. Now add the sliced zucchini, ½ cup kulfa leaves, salt to taste and cook until tender. Yes, there may be similarities, but they are very different from smoothies or raitas.Chilled Zucchini Soup with Purslane(Serves four)Ingredient500 gm small zucchini, thinly sliced, plus long zucchini shavings for garnish 2 tbsp extra-virgin olive oil, plus more for drizzling 1 onion, thinly sliced 1 garlic clove, thinly sliced ½ tsp dried thyme1 bay leaf Salt to taste 3 cups water 2 tbsp finely shredded basil or ¼ tsp dried basil2 cups ice Freshly ground pepper 2/3 cup kulfa leaves (purslane)MethodIn a large saucepan, heat the olive oil.Ladle the soup into bowls, garnish with the roasted cherry tomatoes and serve. Refrigerate the soup until cold, about one hour.Now puree the soup in a blender and pass it through a coarse strainer into a bowl.Soups have been made since ancient time. Add the onion and garlic and sauté over moderate heat until translucent. Refrigerate the soup for at least three hours. Cold soups can be made with veggies, fruits and also meats, although the non-veg versions are less preferred in summer. Add water and bring to a boil. Remove the saucepan from the heat. Add 2½ cups of water, the coconut milk and lime juice and process until smooth