KURIER publishes the best hot recipes! Keep your cool with these delicious dishes

It’s going to be pretty hot this week – a cold vegetable soup is a good summer dish. Imago/snapshot, Imago/agefotostock

It’s also very hot in Berlin this week – and that raises a huge problem for many: what should you eat? The weather is too summery for hearty dishes – and probably everyone longs for cooling, including on the plate.

Read also: Two recipes for rice salad: with salami and paprika or with cheese and nuts – tasty and light for hot days! >>

But: There are also dishes that are so summery and fresh that they fit even in the shade at 35 degrees – and that are also easy to prepare and just cheap. KURIER has three examples.

Read also: Brilliant recipe for hot days: This rice pan is light, tasty, healthy – and ready so quickly! >>

Gazpacho is a hearty vegetable soup from Spain that is served cold. Imago / addictive stock

Read also: Tasty, healthy and low-calorie: Summer Bolognese – a classic pasta dish can be so easy! >>

Gazpacho: Cold Spanish vegetable soup

You will need: 500 g bell pepper (red and yellow mixture), 500 g cucumber, 400 g tomatoes, 1 onion, 1 clove of garlic, 500 ml tomato juice, 4 slices of toast, 50 ml olive oil, 1 lemon

Here’s how it works: wash the peppers, clean them, cut them in half, remove the seeds and the white skin inside. Peel, halve and remove the seeds from the cucumber. Cut the vegetables into small pieces. Place tomatoes in boiling water, let stand for a while, remove, rinse and peel. Then quarter and seeds. Chop the onion and garlic. Soak the toast in a little water. In a blender, blend all the ingredients (diced vegetables, onion, garlic, tomato quarters, tomato juice, toast). Add lemon juice and olive oil. Season with salt, pepper, plenty of paprika and, if desired, a little oregano.

Cucumber salad with dill and a light marinade is nice in summer, well chilled! Imago/Shotshop

A light summer cucumber salad

You will need: 1 cucumber, 1 onion, 2 tablespoons of sunflower oil, 2 tablespoons of water, 1 teaspoon of vinegar, 1 tablespoon of sugar, salt, pepper, dill

Here’s how it works: Wash the cucumber, peel it to taste and cut it into thin slices, it’s best to do it with a vegetable cutter. Peel, wash and finely chop the onion. Chop the dill. Put everything together in a bowl. Prepare a marinade from the remaining ingredients, ideally leave to soak overnight and enjoy cold. If you wish, you can vary the salad as needed – it also tastes good with red onion, and feta cubes add extra pizzazz.

Zucchini Pancakes with Feta Cream are light and summery – and very easy to make. Imago/Westend61

Zucchini fries with feta cheese cream

You will need: 150 g feta cheese, ½ teaspoon grated lemon peel, 150 g flour, 2 eggs, 2 courgettes, dill, olive oil, chili flakes

Here’s how it works: Mix the flour with 200ml of water, eggs, chilli flakes to taste, salt and pepper to form a smooth dough, preferably with a whisk. Peel and grate the zucchini coarsely, add to the dough with chopped dill. Heat the oil in a pan, add the zucchini mixture to the oil in small portions using a teaspoon and fry until golden brown on both sides. Then drain on a kitchen towel. Crumble feta cheese and mix in a bowl with lemon juice, 50 ml water, salt and pepper until creamy. Serve the zucchini pancakes with cream – enjoy your meal!


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