The heat is increasing day by day, so it becomes and more and more difficult to keep cool. So here are some easy to make summer coolers which could help one to keep cool in this scorching heat. They are also extremely simple to prepare and most of the ingredients can be easily found in your backyards or houses.
1. Watermelon Gazpacho:
Watermelon Gazpacho is an Arabic cold soup. Here are the ingredients:
1. one medium watermelon.
2. Two cucumbers.
3. 300g tomatoes
4. A handful of mint leaves.
5. Black Salt.
6. Salt to Taste.
1. Cut and de-seed the watermelon and dice the watermelon into small pieces.
2. Peel and dice the cucumber.
3. Peel and chop the tomatoes roughly.
4. Put all the cut watermelon, mint leaves, cucumber and tomatoes in the blender and blend it with a glass of cold water.
5. Add Salt or nimbu Masala to taste.
Serve chilled in bowls garnished with mint leaves. Serves 5-6 people.
2. Virgin Mojito:
Virgin Mojito is an anytime easy to make cooler and perfect for any occasion. The ingredients for it are as follows :
1. 3-4 lemons.
2. Mint leaves.
5.750 ml Sprite.
1. Cut 2-3 lemons in slices and de-seed it. Make sure no seed is left as it would make the drink sour.
2. Crush the de-seeded lemon slices and mint leaves together along with 2 tablespoons of sugar.
3. Do not over crush it as it would make the drink bitter.
4. Take a jar and squeeze one lemon into it.
5. Transfer the crushed lemon and mint leaves into that jar containing lemon juice.
6. Now put 250 ml of soda and 500 ml of sprite into the jar.
7. Put crushed ice into the glasses.
Garnish the glass with one cut lemon slice. Serve Chilled. Serves 5-6 people.
3. Mango Smoothie :
Mango Smoothie, one of the easiest to make coolers with all the ingredients ready at home. All that you are going to need are:
1. One Mango
2. One cup of curd
3. Half cup of Milk
4. Half Cup of Water
5. Crushed Ice
6. One Table Spoon Sugar.
1. Peel the mango and remove the pulp and put the pulp into the blender.
2. Add the curd, milk and water to the mango pulp. The water and milk helps give consistency to the shake.
3. Add Sugar according to taste. Sugar can be substituted with honey, for all the calorie conscious people.
4. Blende it all together in a blender.
Serve it in long tropical classes. One can also add ice cream, If they want to. Serves 2 glasses.
Mango can be substituted by which ever fruit one likes like Bananas, Cheeku etc.
4. Gazpacho (Cold Spanish Tomato Soup):
1. One and a half kgs of fresh and red tomatoes
2. One teaspoon of Worchester Shire Sauce.
3. ¾ teaspoon of Chili Sauce
4. Two tablespoons of powdered sugar
5. ¼ cup of olive oil.
6. ¼ cup of fresh cream
7. One clove of garlic (optional)
8. Salt to taste
1. Blanch the tomatoes in boiling water.
2. De-skin the tomatoes and roughly chop them put them in the blender and blend.
3. Mix in the remaining ingredients.
Serve chilled in bowls. With accompaniments like:
1. Chopped Capsicum.
2. Finely chopped cucumber
3. Garlic Bread croutons
4. Mint leaves or celery.
It serves 5 to 6 people.
5. Pineapple Mint Punch:
1. Two cups of milk
2. One and a half cup of pineapple juice.
3. One cup of Amul Cream
4. Sugar to taste.
5. A handful of chopped mint leaves.
6. A pinch of salt.
1. Put all the ingredients into the blender except for the chopped mint leaves.
2. Beat till it is frothy.
3. Add one cup of chilled water and whip well.
4. Pour into tall glasses and garnish with chopped mint leaves.
Serve chilled. Serves 5 people.
6. Watermelon Cooler :
1. One small watermelon
2. A handful of mint leaves for garnishing.
3. Half teaspoon of black salt.
1. Discard the outer skin and seeds of the watermelon.
2. Put the de-seeded fruit into a blender add one cup of chilled water along with the sugar and salt.
3. Blend this well.
4. Strain the blended mixture through a good strainer.
5. Add the crushed ice into the glasses and pour the strained mixture in it.
6. Garnished with mint leaves.
It serves 4 people.
7. Tangy Tomato Raita:
1. Four medium tomatoes.
2. Four flakes of garlic.
3. Two green chilies.
4. Juice of one lemon
5. Half Teaspoon of mustard seeds
6. One teaspoon oil
7. Salt to Taste.
8. One bowl Curd
1. Blanch the tomatoes in boiling water.
2. Remove the skin and chop roughly.
3. Put it in a blender with the grated coconut, garlic, green chilies and lemon juice.
4. Blend to a course mixture.
5. Mix in with the curd.
6. Heat oil and add mustard seeds. When they start popping pour over the raita.
7. Chill and serve.
It serves 5 to 6 people. Perfect to be eaten with lunch.