European heatwave prompts cooling recipes and nutrition advice

As a new heat wave sweeps Europe, experts advise light, water‑rich meals to help the body cope with high temperatures. One recipe highlighted is a Moroccan lemon‑yogurt soup, prepared with chicken broth, chickpeas, zucchini, cumin and fresh yogurt, offering protein while remaining cooling.

General dietary guidance recommends frequent small portions of fruits, vegetables, salads, cold soups and low‑fat dairy such as yogurt or quark. Electrolyte‑balanced drinks and lightly salted foods are suggested to replace minerals lost through sweat. The advice stresses drinking water regularly, even before thirst appears, and avoiding heavy, protein‑dense meals that increase internal heat during digestion.