Gazpacho

Edaku — Mon, 13 Jul 2026 09:00:00 +0300

Gazpacho is an Andalusian cold soup that wasn’t invented as a delicacy — it was a way to survive the heat of southern Spain without lighting a stove. At its core it’s just raw vegetables blended smooth and chilled down hard: a deceptively simple idea that still delivers a surprisingly intense flavor.

The whole soup rides on the quality of the tomatoes: they need to be genuinely ripe, meaty, and sweet, not the dense, pale kind sold out of season. Underripe tomatoes make the soup taste sour and flat, and no amount of seasoning will fix that afterward. Blanching is purely about removing the skins, which would otherwise show up as unpleasant little flecks even after blending.

Kefir Okroshka

Edaku — Mon, 07 Jul 2025 09:00:00 +0300

Kefir okroshka is one of the easiest ways to cool down on a hot day without spending more than 15 minutes at the stove. Unlike the traditional kvass version, kefir gives the soup a gentle tang and a creamier body, making it more filling thanks to the milk protein.

The trick to a good okroshka is dicing every ingredient into small, uniform pieces and making sure everything is properly chilled before it meets the kefir. Warm potatoes or eggs will cause the kefir to curdle into unappetizing flakes, so it pays to boil them ahead of time and let them sit in the fridge for at least an hour.

Cold Soup on Edaku

Gazpacho

Kefir Okroshka