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It is a cool summer soup and does not require boiling.

  • 1 melon,
  • 1 bunch of mint leaves,
  • 1 tablespoon aniseed drink (use for example)

Servings: 2

Preparation time: less than 15 minutes


1. Cut the melon in half. Remove the seeds. 1/2 of the melon is cut into pieces and mix a blender with 2 mint leaves and 1 tablespoon of anise-based drink. (I used uso)

2. Cut the other half into cubes and divide into 2 bowls. Place the mixed mixture in the blender over the melon cubes, garnish with mint leaves and serve. Whoever wants the soup to be very cold, will keep it in the fridge for approx. . 30 minutes before serving.

Cold soup, ideal for the hot season. 4 delicious recipe ideas

Soups are a simple and quick dish, suitable for any season! In autumn and winter, a hot soup helps us to warm up, while in summer we choose a cold, lighter one.

Today we present 4 suggestions of cold soup easy to prepare and absolutely delicious!

Cold avocado and spinach soup

Ingredients (4 servings)

  • 2 avocado
  • 450 g spinach
  • 250 g yogurt
  • 220 ml milk
  • 1 handful of cherry tomatoes
  • 100 ml vegetable soup
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 handful of basil leaves
  • coarse salt
  • ground pepper to taste

Method of preparation

Place all ingredients in a blender, keeping some of the tomatoes.

Press at high speed until you get a smooth soup.

If you want a more liquid consistency, top with vegetable or milk soup.

Let the soup cool for an hour, covered with a few sliced ​​tomatoes and coarse salt on top.

Cold cucumber soup

Ingredients (2 servings)

  • 1 cucumber + a few slices for decoration
  • 1 bunch of dill
  • 2-3 sprigs of green onions
  • 600 ml clear vegetable soup
  • 200 g yogurt
  • 100 ml cream (12% fat)
  • ground pepper
  • salt

Method of preparation

Peel a squash, grate it and cut it into cubes. Rinse the dill in a stream of cold water, then chop them finely. Peel and chop the onion.

Put the cucumbers in a bowl with the onion, herbs and clear soup. Mix. Add the yogurt, cream, salt and freshly ground pepper. Cover the soup and let it cool for two hours.

Serve cold cucumber soup decorated with slices of cucumber and homemade bread.

Cold watermelon soup

Ingredients (2 servings)

  • 500 g watermelon
  • 2-3 tablespoons of olive oil
  • 1 clove of garlic
  • hot pepper powder / chili
  • tarragon
  • salt
  • pepper

Method of preparation

Cut the watermelon into cubes and remove the seeds. Put the fruit in the blender together with the garlic, oil, salt. pepper and chili (or hot pepper powder) to taste and mix well.

Refrigerate the soup, covered, or serve immediately with finely chopped tachon.

Suggestion: Heat a tablespoon of butter in a pan and add a handful of peeled shrimp. It doesn't keep them on the fire for long, but just enough to get a pink and appetizing color. Serve with cold watermelon soup.

Russian cold soup (Okroshka)

Ingredients (4-6 servings)

  • 6 boiled potatoes
  • 10 ridichi
  • 4 cucumbers
  • 6 hard boiled eggs
  • 200 g smoked meat (breast / leg of chicken or sausages)
  • 1 l cold beaten milk
  • 1 l of very cold water
  • 125 ml cold cream
  • 1 bunch of dill
  • black pepper
  • salt

Method of preparation

Peel and finely chop the potatoes, radishes, cucumbers and eggs. Cut the smoked meat into cubes and add it over the other ingredients.

Mix the very cold liquids, match the taste of salt and pepper and pour them over the finely chopped ingredients.

Flavor with finely chopped dill and refrigerate until ready to serve.

Suggestion: For extra flavor, put half the amount of dill in the blender and mix a few times until it turns into a fine paste, which you incorporate into the cold soup with the other ingredients.

Watermelon - summer star in 9 surprising variants

On a warm afternoon, nothing sounds more tempting than a slice of cold watermelon. It has a place for dessert and a main table. We declare watermelon week and we invite you to try it other than sliced.

Before we give you some delicious ideas we teach you how to choose the best watermelon. Remember that a watermelon does not ripen after it has been harvested, so if you do not want to be carried away, ask to test the watermelon with your hand.

The simplest and safest test is the "hammer" test. Slightly tap it with the pointer and if it sounds empty and has a clogged echo you can be sure that you got your hands on a juicy and sweet one.

Now that you are sure you have bought the best you can start the preparations.

1. Ceviche with tuna and watermelon

Reinvent the traditional Peruvian appetizer with these two ingredients. In a hot marinade made with lime juice and hot peppers, keep the tuna meat and add, before you put it in the fridge, small cubes of watermelon.

2. Watermelon infused with rum

It's a simple recipe with only a few ingredients that will make the punch for meetings with friends the attraction of the evening. Make a sweet syrup with white rum in which you add, after cooling, lime juice and grated lemon peel. In this mixture you will put small balls of melon core. Leave in the fridge for a few hours before serving.

3. Grilled melon with feta cheese

If you don't have a grill, you can also use a non-stick pan, but the taste will not be the same. Slightly smoky aroma is obtained only on hot coals. Whichever method you choose, the preparation will be successful. Cut watermelon and feta cheese into thin slices 2cm, grease with a little olive oil and season with Kosher salt and pepper. Keep on the grill until slightly browned. Serve a slice of watermelon and a slice of cheese, decorated with a mint leaf.

4. Skewers with watermelon

No need to grill for this refreshing summer appetizer. Use cubes of feta cheese and cubes of melon core to put on wooden skewers. Keep them in the fridge for a few hours before serving.

5. Watermelon soup with lobster

A sophisticated and easy-to-make recipe that combines melon jam with a strong ginger and salty lobster flavor. You can prepare it the day before and only add the lobster meat before serving.

You need 1kg of watermelon core, without seeds, 1 teaspoon of grated ginger, 150ml lime juice, 8-10 mint leaves, 200g lobster meat, 4 tablespoons olive oil, salt and white pepper.

Melon, ginger, lime juice and mint are blended with a blender and seasoned with salt and pepper. Lobster meat is mixed with olive oil, the juice of half a lemon, salt and pepper. Put 1-2 tablespoons of this meat mixture in the middle of each bowl of cold soup.

This soup is suitable as an appetizer for a grilled summer dinner or you can serve it for dessert if you use a few slices of peach instead of lobster meat.

6. Watermelon sorbet

And because we still got to dessert, no cake compares in summer to an ice cream. For this summer, we offer you a sorbet - the favorite dessert of Italians - with melon. This time in a slightly alcoholic version.

You need 700ml of watermelon juice, 100g of sugar, 1 tablespoon of lemon juice, 1-2 tablespoons of vodka, 1-2 tablespoons of chocolate flakes. Heat a third of the watermelon juice in a pan with the sugar and a pinch of salt, stirring until the sugar dissolves. Mix it with the rest of the cold juice, then with the lemon juice and vodka.

Put it in the fridge until it cools down well, then place it in ice cream molds and, when the ice cream is almost ready, add the chocolate flakes. They will look like watermelon seeds, but they are edible.

If you are planning parties with children this summer, we also propose three dessert dishes that will attract the little ones.

7. Edible flowers

8. A hedgehog for summer parties

9. A dinosaur for children

Photo sources: Daily Meal,

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Lemonade with melon, plums and mint leaves


2 plums and a small grape

and of course a few sprigs of mint.

Method of preparation

Peel a squash, grate it and cut it into cubes. Peel a squash, grate it and slice it. The grapes are washed and only the beans are chosen.

The lemon is washed well with hot or even hot water, so that there are no traces of the wax with which the lemons are processed, in order to keep it better.

Put a lemon and honey in a jug and rub them a little with a wooden spatula, to leave as much juice as possible and to penetrate with the honey.

Fill with plain or filtered water.

I often come across lemonade recipes in which ice is added. In the case of fruit lemonade, there is no point, however it is necessary to leave it cold, to penetrate all the juices and flavors.

That's how I enjoyed a fruit lemonade,

and that's how my lad enjoyed it

Enjoy the summer flavors with pleasure!

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Watermelon salad with mint and prosciutto

Watermelon salad with mint and prosciutto

What would summer be without watermelon? Find out how you can eat it in a delicious and refreshing salad.


READY IN: 25 minutes


Ingredient list

• 115g of thin slices of prosciutto
• 1.5kg watermelon (with peel)
• 6 ridges
• 4 green onions
• 1/4 cup fresh mint
• 1/4 cup chopped salted hazelnuts
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• salt and pepper.

How do you prepare?

1. Preheat the oven to 200 ° C. Arrange the prosciutto slices in a single layer in a pan. Bake for 8-10 minutes until they start to turn brown.
2. Cut the melon into slices and cut it into small triangles. Place the watermelon in a bowl, add the radishes, green onions, mint and hazelnuts. Season with lemon juice and olive oil and add salt and pepper to taste.
3. Break the prosciutto into small strips and place it in the salad bowl before serving.

Salad with melon and prosciutto

In the hot season, quick and easy recipes are always welcome. No one wants to sit for hours in front of an oven or stove to cook a dish, so salads are our best friends.

Beyond the classic salads, which everyone knows, there are a lot of sophisticated salad recipes, food combinations that you would not normally make and that not everyone likes.

For example, fruit salads, such as this melon salad that we propose today. It is not a fruit salad, but it combines sweet and salty taste and is a mix of flavors and textures worth trying. It is the kind of preparation that is very simple to make, but that seems sophisticated and that impresses your guests, precisely because of the unexpected combinations.

  • 500 g cherry tomatoes
  • 1/2 melon
  • 150 g ham
  • fresh mint
  • 1 hand nuts
  • 2 teaspoons balsamic vinegar
  • 3 teaspoons olive oil
  • 1 teaspoon honey
  • salt
  • pepper

Wash the cherry tomatoes and cut them in half. Cut the melons into cubes, about the same size as the tomatoes.

Place the slices of prosciutto on a flat plate and place the tomatoes, melons, walnuts and finely chopped mint on top.

For dressing, mix well a little salt, pepper, olive oil, vinegar (you can also use lemon juice) and honey. Pour everything over the salad and serve with toast or croutons.

You have to see it too.

We cut the watermelon, we take out the seeds. Put the melon pieces in the blender, season, add the oil and mix everything. We put the soup in the fridge covered with a cling film if we don't serve it immediately.

Heat a frying pan or grill and place the shrimp for a few minutes with the finely chopped garlic. Add salt and chili powder.

Serve cold soup (add ice cubes) in deep plates and place the shrimp in the middle. Decorate with mint leaves.

p. s. If you serve the soup immediately, prepare it with watermelon from the fridge, and fry the shrimp at the last minute.