Summer has finally arrived, and with it, the perfect excuse to indulge in refreshing cold soups. There’s nothing quite like a chilled bowl of goodness on a sweltering day to quench your thirst and satisfy your cravings. In this article, we’re sharing 20 mouthwatering cold soup recipes that are sure to become your new summer staples.
From classic gazpachos and vichyssoises to innovative creations featuring fresh vegetables and fruits, our collection has something for everyone. Whether you’re looking for a light and refreshing snack or a satisfying meal, these cold soups are the perfect solution.
Chilled Cucumber Avocado Soup
Cool off with this refreshing Chilled Cucumber Avocado Soup, perfect for hot summer days. This creamy and light soup is packed with nutrients from the cucumbers and avocados.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 ripe avocado, pitted and chopped
– 1/2 cup plain Greek yogurt
– 1/2 cup chicken or vegetable broth
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh dill or parsley for garnish (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, avocado, Greek yogurt, broth, and lemon juice.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning with salt and pepper if desired.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh herbs, if desired.
Cooking Time: 10 minutes
Spanish Gazpacho with Fresh Tomatoes
This classic Andalusian soup is a staple of Spanish cuisine, perfect for hot summer days when a light and revitalizing meal is just what you need. With its vibrant colors and tangy flavors, this gazpacho recipe will transport your taste buds to the sun-kissed hills of Spain.
Ingredients:
– 3 lbs fresh tomatoes, diced
– 1/2 cup red bell pepper, diced
– 1/4 cup cucumber, peeled and diced
– 1/4 cup red onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons vinegar (white wine or apple cider)
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine tomatoes, bell pepper, cucumber, onion, garlic, and olive oil.
2. Blend mixture until smooth.
3. Add smoked paprika, salt, and pepper; blend well.
4. Stir in vinegar.
5. Chill gazpacho for at least 30 minutes to allow flavors to meld.
6. Serve cold, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes (prep time included)
Cold Beetroot and Yogurt Soup
Beat the heat with this refreshing cold soup, perfect for a light lunch or as a palate cleanser between courses. This sweet and earthy beetroot soup is infused with creamy yogurt and a hint of citrus.
Ingredients:
– 2 large beetroots, peeled and grated
– 1 cup plain yogurt
– 1/2 cup cold water
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
– Chopped fresh dill or parsley for garnish (optional)
Instructions:
1. In a blender or food processor, combine the grated beetroot, yogurt, cold water, and lemon juice.
2. Blend until smooth and creamy, adding more water if needed to achieve desired consistency.
3. Season with salt to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with chopped fresh herbs, if desired.
Cooking Time: None! This soup is best served chilled, making it perfect for a quick and easy meal or snack.
Classic Vichyssoise with Leeks and Potatoes
This creamy and comforting soup is a French classic, made with a combination of tender leeks and potatoes blended to perfection. Serve chilled for a refreshing twist on traditional soups.
Ingredients:
– 2 large leeks, white and light green parts only
– 2-3 medium-sized potatoes, peeled and cubed
– 4 cups chicken broth
– 1 cup heavy cream or whole milk
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, sauté the leeks in a little bit of butter until tender and lightly browned.
2. Add the cubed potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
4. Stir in heavy cream or whole milk and adjust seasoning as needed.
5. Chill the soup in the refrigerator for at least 2 hours before serving. Garnish with fresh chives or parsley, if desired.
Cooking Time: Approximately 40-45 minutes (including chilling time)
Watermelon Gazpacho with Mint
Beat the heat with this revitalizing gazpacho, infused with the sweetness of watermelon and the cooling essence of mint.
Ingredients:
– 2 cups diced seedless watermelon (about 1 small melon)
– 1 cup diced cucumber
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh mint leaves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. In a blender or food processor, combine watermelon, cucumber, bell pepper, mint, and garlic. Blend until smooth.
2. With the blender or food processor still running, slowly pour in olive oil and continue blending until well combined.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with additional mint leaves if desired. If using feta cheese, crumble on top just before serving.
Cooking Time: None! This gazpacho is best served fresh.
Chilled Corn and Coconut Soup
Summer just got a whole lot cooler with this creamy and revitalizing chilled soup. This recipe is perfect for hot days when you need a quick pick-me-up.
Ingredients:
– 2 cups fresh corn kernels
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, and grated ginger; cook until the onion is translucent.
2. Add the corn kernels, salt, and pepper; stir to combine.
3. Pour in the coconut milk and bring the mixture to a simmer.
4. Remove from heat and let cool to room temperature.
5. Chill the soup in the refrigerator for at least 30 minutes or overnight.
6. Serve cold, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes (plus chilling time)
Cold Tomato Basil Soup
Beat the heat with this light and flavorful cold soup, perfect for a summer evening or a quick lunch. This refreshing tomato basil soup is easy to make and packed with fresh flavors.
Ingredients:
– 3 lbs ripe tomatoes, cored and chopped
– 1/4 cup freshly chopped basil leaves
– 2 cloves garlic, minced
– 1/2 cup heavy cream or half-and-half
– 1/2 cup chicken broth
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a blender or food processor, puree the chopped tomatoes, basil leaves, garlic, and olive oil until smooth.
2. Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
3. Whisk in the heavy cream or half-and-half and chicken broth until well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This cold soup is ready to go straight from the blender.
Greek Tzatziki Soup with Cucumber and Dill
Beat the heat with this cooling and flavorful soup, a twist on the classic Greek condiment tzatziki. Perfect for a light lunch or dinner.
Ingredients:
– 2 medium cucumbers, peeled and grated
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4 cups chicken or vegetable broth
Instructions:
1. In a blender or food processor, combine cucumbers, yogurt, dill, garlic, and lemon juice. Blend until smooth.
2. Add the broth and season with salt and pepper to taste.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold, garnished with additional dill if desired.
Cooking Time: 10-15 minutes (prep), 30 minutes (chilling time)
Chilled Strawberry Soup with Yogurt
Beat the heat with this sweet and tangy chilled strawberry soup infused with creamy yogurt. Perfect as a light dessert or refreshing snack.
Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup plain Greek yogurt
– 1/2 cup granulated sugar
– 1 tablespoon honey
– 1/4 teaspoon lemon juice
– Salt to taste
– Ice cubes (as needed)
Instructions:
1. In a blender or food processor, puree the strawberries until smooth.
2. In a medium bowl, whisk together the yogurt, sugar, honey, and lemon juice until well combined.
3. Add the strawberry puree to the yogurt mixture and stir until fully incorporated.
4. Chill the soup in the refrigerator for at least 30 minutes or up to 24 hours.
5. Serve cold, garnished with additional sliced strawberries if desired.
Cooking Time: 10-15 minutes (plus chilling time)
Cold Carrot and Ginger Soup
Beat the heat with this light and invigorating cold soup that’s perfect for warm weather. This recipe combines the sweetness of carrots with the spicy warmth of ginger, making it a refreshing treat for any occasion.
Ingredients:
– 2 large carrots, peeled and chopped
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups chicken or vegetable broth, cooled
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a blender or food processor, combine chopped carrots, grated ginger, and cooled broth. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve into a large bowl. Discard solids.
3. Whisk in Greek yogurt, honey, salt, and pepper until well combined.
4. Chill the soup in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with fresh herbs if desired.
Cooking Time: None! This is a no-cook recipe.
Avocado and Lime Chilled Soup
This refreshing soup is a perfect blend of creamy avocado and tangy lime juice, making it a great option for hot summer days. With its subtle flavors and silky texture, this recipe is sure to become a new favorite.
Ingredients:
– 3 ripe avocados
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chicken or vegetable broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Peel and pit the avocados and place them in a blender.
2. Add lime juice, broth, salt, and pepper to the blender.
3. Blend on high speed until smooth and creamy.
4. Taste and adjust seasoning if needed.
5. Chill the soup in the refrigerator for at least 30 minutes before serving.
6. Garnish with chopped cilantro, if desired.
Cooking Time: None, as this is a chilled soup.
Cold Sweet Pea and Mint Soup
Escape the heat with this light and revitalizing soup that combines the sweetness of peas with the freshness of mint. Perfect for a warm summer’s day or as a palate cleanser between courses.
Ingredients:
– 2 cups fresh or frozen sweet peas
– 1/4 cup chopped fresh mint leaves
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Salt, to taste
– Ice cubes (optional)
Instructions:
1. In a blender or food processor, combine peas, mint, and honey. Blend until smooth.
2. With the blender running, slowly add the Greek yogurt and blend until well combined.
3. Season with salt to taste.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with additional mint leaves if desired. If you prefer a thicker consistency, add ice cubes and stir until melted.
Cooking Time: None required! This soup is best served chilled.
Chilled Melon Soup with Prosciutto
A sweet and savory twist on traditional soups, this chilled melon soup is perfect for hot summer days. The combination of juicy melon, crispy prosciutto, and creamy yogurt will leave you feeling refreshed and satisfied.
Ingredients:
– 2 ripe cantaloupes or honeydew melons
– 1/4 cup granulated sugar
– 1/2 cup plain Greek yogurt
– 1/4 cup heavy cream
– Salt to taste
– 6 slices of prosciutto, thinly sliced
– Fresh mint leaves for garnish (optional)
Instructions:
1. Cut the melons in half and scoop out the flesh.
2. In a blender or food processor, puree the melon until smooth.
3. Add sugar, yogurt, and heavy cream to the blender. Blend until well combined.
4. Season with salt to taste.
5. Chill the soup in the refrigerator for at least 30 minutes.
6. Just before serving, place a slice of prosciutto on top of each bowl of soup.
7. Garnish with fresh mint leaves, if desired.
Cooking Time: 10-15 minutes (excluding chilling time)
Cold Zucchini and Basil Soup
Beat the heat with this refreshing cold soup that’s perfect for warm weather. This recipe combines the sweetness of zucchini with the brightness of basil, making it a delightful summer treat.
Ingredients:
– 2 medium zucchinis
– 1/4 cup fresh basil leaves
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups cold water
Instructions:
1. Peel the zucchinis and grate them into a bowl.
2. Add the fresh basil leaves, Greek yogurt, lemon juice, salt, and pepper to the bowl with the grated zucchini.
3. Stir until well combined.
4. Add the cold water to the bowl and stir until smooth.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, garnished with additional basil leaves if desired.
Cooking Time: None (since it’s a cold soup!)
Chilled Mango and Coconut Soup
Beat the heat with this light and creamy soup that combines the sweetness of mangoes with the richness of coconut. Perfect for a summer evening or as a unique starter for your next dinner party.
Ingredients:
– 2 ripe mangos, diced
– 1 cup heavy cream
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/2 cup cold water
Instructions:
1. In a blender or food processor, combine mango, heavy cream, coconut, honey, and salt. Blend until smooth.
2. Add the cold water and blend for another minute, until well combined.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve the soup chilled, garnished with toasted coconut flakes or fresh mint leaves if desired.
Cooking Time: 10-15 minutes (not including chilling time)
Cold Buttermilk and Cucumber Soup
Beat the heat with this creamy and revitalizing soup that combines the cooling properties of cucumber with the tanginess of buttermilk. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 cup cold buttermilk
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Fresh dill leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine cucumber, buttermilk, Greek yogurt, and lime juice.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh dill leaves, if desired.
Cooking Time: None! This soup is best served chilled.
Chilled Spinach and Yogurt Soup
Beat the heat with this refreshing spinach soup! This chilled yogurt-based soup is a perfect summer treat that’s both healthy and delicious.
Ingredients:
– 2 cups fresh spinach leaves
– 1 cup plain Greek yogurt
– 1/2 cup chicken or vegetable broth
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chopped fresh herbs (optional)
Instructions:
1. In a blender, combine spinach, yogurt, broth, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes or overnight.
5. Serve cold, garnished with chopped fresh herbs if desired.
Cooking Time: None! This soup is prepared and served chilled.
Cold Pumpkin and Coconut Soup
This unique soup combines the comforting flavors of pumpkin and coconut with a refreshing twist – serving it chilled! Perfect for hot summer days or as a unique appetizer for any occasion.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1/4 cup unsweetened shredded coconut
– 1/2 cup chicken or vegetable broth
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine pumpkin, coconut, broth, yogurt, and honey. Blend until smooth.
2. Taste and adjust seasoning as needed.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled, garnished with cilantro leaves if desired.
Cooking Time: None! This soup is best served cold.
Chilled Green Apple and Celery Soup
This light and revitalizing soup is perfect for warm weather or as a palate cleanser between courses. The sweetness of the green apples pairs surprisingly well with the crunch of celery, making it a unique and enjoyable treat.
Ingredients:
– 2 large green apples, peeled and chopped
– 4 stalks of celery, chopped
– 1/4 cup heavy cream or half-and-half (optional)
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a blender or food processor, combine the chopped apples, celery, and salt.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Taste and adjust the seasoning with lemon juice if desired.
4. Chill the soup in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with a sprinkle of heavy cream or half-and-half if desired.
Cooking Time: None! This is a no-cook recipe.
Cold Tomato and Watermelon Gazpacho
This chilled soup is perfect for hot summer days when you need something light and refreshing to quench your thirst. Made with juicy tomatoes, sweet watermelon, and a hint of spice, this gazpacho is sure to become your new favorite summer treat.
Ingredients:
– 2 cups diced fresh tomatoes
– 1 cup diced seedless watermelon
– 1/4 cup chopped red onion
– 1 minced garlic clove
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (for garnish)
Instructions:
1. In a blender or food processor, combine tomatoes, watermelon, onion, garlic, lime juice, and smoked paprika (if using). Blend until smooth.
2. Taste and adjust seasoning as needed.
3. Chill gazpacho in the refrigerator for at least 30 minutes to allow flavors to meld together.
4. Serve cold, garnished with chopped cilantro.
Cooking Time: None! Just blend and chill.
Summary
Beat the summer heat with these refreshing cold soup recipes! From classic gazpachos to innovative twists on traditional soups, this collection has something for everyone. Try Chilled Cucumber Avocado Soup or Spanish Gazpacho with Fresh Tomatoes for a taste of Spain. For a lighter option, Cold Beetroot and Yogurt Soup or Classic Vichyssoise with Leeks and Potatoes are great choices. And don’t miss unique flavors like Watermelon Gazpacho with Mint or Chilled Mango and Coconut Soup. Perfect for hot summer days, these cold soups will keep you cool and satisfied.
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