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Little by little the temperatures begin to rise and we like cold, high water content dishes. Therefore, in the weekly diet of this occasion we bring a menu with cold soups to promote hydration this season
Weekly menu with cold soups
Soups are a very satisfying preparation and it can be very light if we choose the ingredients well, so both in winter and in summer we recommend their intake if we want to eat healthy and also encourage hydration with what we eat.
In some cases they can represent a single dish and in others, they can be a perfect starter to start a healthy menu with a good start.
Next, our weekly menu proposal to favor hydration with a variety of cold soups included:
BREAKFAST: Smoothie bowl of strawberries, banana and fresh cheese with oats.
MIDMORNING: Milk bowl with rolled oats and raisins
FOOD: Cold pea soup with mint. Sautéed lentils with various vegetables. Peach.
SNACK: Glass of milk and toasted bread with olive oil and tomato.
DINNER: Tarator or cold yogurt soup. Apple.
BREAKFAST: Milk glass with oatmeal, banana and almond cookies.
MIDMORNING: Tea or coffee with toasted bread with avocado and tomato.
FOOD: Cold soup of carrots and mango. Chicken breast or grilled turkey with lemon and quinoa salad. Nectarine.
SNACK: Half sandwich of wholemeal bread with cheese, tomato and green leaves.
DINNER: Cold beet soup with salted herring. Watermelon.
BREAKFAST: Glass of milk and toast of whole wheat bread with fresh cheese and fruit jam without sugar.
MIDMORNING: Summer fruit salad.
FOOD: Cold soup of leek, apple and lemon. Sautéed veal with brown rice and various vegetables. Plums
SNACK: Milk glass with toasted bread with olive oil and tomato.
DINNER: Cold pepper soup. Salad of lettuce, tuna, avocado, egg, cherry tomatoes and corn grains. Fresh strawberries
BREAKFAST: Milk glass and sandwich of whole grain bread with fresh cheese and tomato.
MIDMORNING: Orange juice and toasted bread with homemade peanut butter.
FOOD: Cold avocado and zucchini soup. Chickpea salad with black olives, fresh cheese, fresh spinach and dried tomatoes. Nectarine
SNACK: Milk shake with peach and oatmeal.
DINNER: Light apple gazpacho. Grilled chicken breast with steamed asparagus. Fresh strawberries
BREAKFAST: Milk bowl with sliced banana and chopped almonds.
MIDMORNING: Orange juice with toasted bread with fresh cheese.
FOOD: Ajoblanco de beet. Integral pasta with sautéed pork tenderloin, artichokes, onion and pepper. Watermelon
SNACK: Milk glass with toasted bread with avocado and tomato.
DINNER: Cucumber and basil gazpacho. Apricot.
BREAKFAST: Glass of milk and banana and oatmeal fitness muffins.
MIDMORNING: Green tea cup with whole wheat sandwich with cheese and tomato.
FOOD: Cold cream of cucumber, Greek yogurt and mint. Baked salmon with potato salad. Plums
SNACK: Milk bowl with fresh strawberries, oats and sunflower seeds.
DINNER: Soft watermelon gazpacho. Salad of green leaves with almonds, fresh cheese and cherry tomato. Cherries
BREAKFAST: Milk bowl with oatmeal with nectarine in cubes, raisins and flax seeds.
MIDMORNING: Tea or coffee with toasted bread with fresh cheese
FOOD: Cold cream of cucumber and avocado. Black bean salad with grains of corn, tomato, carrot and zucchini. Peach.
SNACK: Grapefruit juice with toasted bread with fresh cheese and tomato.
DINNER: Gazpacho of cherries with cheese and anchovies. Apricot.
To easily satiate and at the same time add good nutrients to the body, this menu rich in cold soups is ideal for the hot season in which more than ever we must take care of hydration not only through liquids, but also, choosing dishes and high-quality foods. aqueous content.