3 recipes of cold soups to survive the hot days

Com the heat wave coming to Portugal, the best thing is to start thinking about cold soups. If you don't know what to do, don't be afraid. We have three recipes you'll like.

Learn to make, in less than anything, a cold soup of corn, another tomato and another cucumber.

Cold corn soup from Pingo Candy

Ingredients:
(8 units) corn noodles 1,4 kg;
(1⁄2 unit.) courgette not in shell 100 g;
(1⁄2 unit.) 50 g onion;
(2 units) natural yogurt Candy drip 250 g;
fresh coriander qb;
salt 1 c. of tea;
pepper qb;
olive oil 2 c. of soup. 

Method of preparation:
1- Preheat the oven in the grill function.
2- Put the corn noodles in the oven and let them cook until they are golden.
3- Remove the corn from the noodles and set aside a noodle to slice.
4- Put in a blender the corn, courgette and onion, previously peeled, a yogurt and grind. If necessary add some water.
5- Add corianders to taste, salt, pepper and olive oil and go back to grinding. Take it to the cold.
6- Serve the soup with the macaroca that you reserved sliced, sprinkle with chopped coriander and water with the rest of the yogurt.

Martha Stewart's cold cucumber soup

Ingredients:
2 peeled and chopped cucumbers
2 avocados, cut in half, without pit and peeled
2 minced onions
1 cup of fresh cilantro 
1 seedless jalapeño to get less spicy
2 tablespoons fresh lime juice
Heavy salt and ground pepper q.b.
1 baguette sliced
1⁄2 cup of extra virgin olive oil and more to water
1 asparagus sauce cut
4 large eggs
170 g of ham sliced into thin slices

Method of preparation: 
1- First, in a blender, mix the cucumbers, avocados, onions, corianders, jalapeno, lime juice and a cup of water. Mix it to be homogeneous. Season with salt and add another 1/4 cup of water until you get a consistency similar to the cream. Take it to the refrigerator until it cools down for at least one hour and up to six hours.
2- Start the oven at 180 degrees. Have the baguette slices on an oven tray. Brush both sides with olive oil. Season with salt and pepper. Take it to the oven for 15 to 20 minutes.
3- Prepare a cold water bath. Boil a pot with generously salted water. Put the asparagus in the water. Cook them for two to three minutes. Transfer to a plate and let it cool slightly.
4- Boil again the water and with a skimmer gently lower the eggs. Let it cook for seven minutes. Transfer them to the ice bath and let it rest for five minutes. Peel and cut the eggs in half. Season to taste.
5- Place the soup in bowls and water with olive oil. Serve with crostini, asparagus, eggs and ham.

BBC Good Food Gaspacho

Ingredients: 
680 g to 900 g of mature tomatoes
2 thick slices of bread 
1 medium cucumber
1 medium shallot
1 to 2 garlic teeth
2 tablespoons of sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper q.b.

Method of preparation: 
1- Cut the tomatoes in rooms and remove the stalks. Cut the bread slices into big pieces. Hustle and pinch the shallot, cucumber and garlic teeth. Book some of these vegetables to garnish the gazpacho at the end. 
2- Place the bread in the bowl of a bladed kitchen robot or blender. Squeeze the tomatoes on the bread and put them in the bowl. Let it rest for about 20 minutes to give the bread time to absorb the tomato juices and soften. 
3- Mix the tomatoes and bread to get the consistency of papa. Add the cucumber, the shallots, garlic, sherry vinegar and half a teaspoon of salt. Keep mixing everything until it's liquid. 
4- With the blender, or robot, working, add the olive oil. 
5- Transfer the soup to a container and take it to the refrigerator until it gets cold. Serve the soup with the vegetables reserved.