25 Cold Soup Recipes for Summer: Beat The Heat With These Delicacies
When the summer heat is at its peak, there’s nothing more refreshing than a chilled, flavorful soup. Whether you’re hosting a garden party, planning a picnic, or simply looking to cool down, our collection of 25 cold soup recipes has you covered! From the vibrant colors of gazpacho to the creamy delight of avocado cucumber soup, these recipes are not only delicious but also easy to make ahead.
Dive into this collection and discover your new favorite summer dish. Pin now and savor the coolness all season long! And what’s the catch? Each of these soups can be made ahead and stored in the refrigerator, making them perfect for hot summer days when you need a refreshing and cooling meal. Enjoy!
Start by chopping the tomatoes, cucumber, red and green bell peppers, and red onion. For a smoother texture, you can peel the tomatoes by blanching them in boiling water for a minute, then placing them in ice water and removing the skins.
2. Blend Ingredients:
In a large blender or food processor, combine the chopped tomatoes, cucumber, bell peppers, red onion, and minced garlic. Blend until you reach your desired consistency. For a chunkier gazpacho, blend less; for a smoother soup, blend more.
3. Add Liquids:
Pour the blended vegetable mixture into a large bowl. Stir in the tomato juice, olive oil, and red wine vinegar. Mix well to combine all the ingredients thoroughly.
4. Season to Taste:
Add salt and pepper to taste. Remember, the flavors will develop as the soup chills, so it’s okay to under-season slightly at this stage.
5. Chill the Soup:
Cover the bowl and refrigerate for at least 2 hours, or overnight if possible. Chilling allows the flavors to meld and enhances the refreshing quality of the soup.
6. Serve:
Before serving, give the gazpacho a good stir. Ladle it into bowls and garnish with fresh basil leaves. For an extra touch, drizzle a bit of olive oil on top.
Gazpacho is the quintessential summer soup, hailing from sunny Spain. Its vibrant, fresh ingredients are bursting with flavor and nutrients, making it a healthy and satisfying option. The combination of tomatoes, cucumbers, and bell peppers provides a refreshing and hydrating effect, perfect for cooling down on hot days.
Plus, gazpacho is incredibly easy to prepare, requiring no cooking and minimal cleanup. Serve it as a light lunch, an appetizer, or even a refreshing drink in a glass. It’s a versatile and delicious way to beat the summer heat!
2. Cucumber Avocado Soup
Cucumber Avocado Soup
Ingredients:
2 large cucumbers, peeled and chopped
2 ripe avocados, peeled and pitted
1 cup plain Greek yogurt
1 clove garlic, minced
1/4 cup fresh lime juice
1/4 cup fresh mint leaves
1/2 cup vegetable broth (adjust for desired consistency)
Salt and pepper to taste
Extra virgin olive oil for drizzling
Mint leaves for garnish
Instructions:
Prep the Ingredients:
Begin by peeling and chopping the cucumbers. Peel and pit the avocados. Set aside a few mint leaves for garnish.
Blend Ingredients:
In a large blender or food processor, combine the chopped cucumbers, avocados, Greek yogurt, minced garlic, lime juice, and fresh mint leaves. Blend until smooth and creamy.
Adjust Consistency:
Gradually add the vegetable broth to the blender, blending until you reach your desired consistency. If you prefer a thicker soup, use less broth; for a thinner soup, add more.
Season to Taste:
Add salt and pepper to taste. Blend briefly to incorporate the seasoning.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour. Chilling enhances the flavors and makes the soup incredibly refreshing.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with a drizzle of extra virgin olive oil and a few mint leaves. For added texture, you can also top with finely chopped cucumber or avocado.
Cucumber Avocado Soup is the epitome of summer refreshment. The cucumbers provide a crisp, hydrating base, while the avocados add a rich, creamy texture that makes the soup satisfying and nourishing. Greek yogurt adds a tangy, probiotic boost, making this soup as healthy as it is delicious.
The fresh mint and lime juice give it a bright, zesty flavor that invigorates the palate. Best of all, this no-cook recipe comes together in minutes, allowing you to spend less time in the kitchen and more time enjoying the sunshine. Serve it as a light lunch or a chic appetizer at your next summer gathering.
3. Watermelon Gazpacho
Watermelon and Tomato Gazpacho in white bowls. Traditional Spanish cold soup.
Ingredients:
4 cups seedless watermelon, chopped
2 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 red bell pepper, chopped
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste
Fresh basil or mint leaves for garnish
Instructions:
Prep the Ingredients:
Begin by chopping the watermelon, tomatoes, cucumber, red bell pepper, and red onion. Mince the garlic. Set aside a few basil or mint leaves for garnish.
Blend Ingredients:
In a large blender or food processor, combine the chopped watermelon, tomatoes, cucumber, red bell pepper, red onion, and minced garlic. Blend until smooth and well combined.
Add Liquids:
Pour the blended mixture into a large bowl. Stir in the fresh lime juice, red wine vinegar, and extra virgin olive oil. Mix thoroughly to combine all ingredients.
Season to Taste:
Add salt and pepper to taste. Remember that the flavors will develop as the soup chills, so you may want to adjust the seasoning after chilling.
Chill the Soup:
Cover the bowl and refrigerate the soup for at least 1 hour, or overnight if possible. Chilling enhances the refreshing quality of the soup and allows the flavors to meld.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh basil or mint leaves. For an extra touch, add a small drizzle of olive oil on top.
Watermelon Gazpacho is a delightful and unexpected twist on the traditional gazpacho, making it an ideal summer dish. The sweetness of the watermelon pairs beautifully with the acidity of the tomatoes and lime juice, creating a perfectly balanced flavor profile.
Cucumbers and bell peppers add a refreshing crunch, while the red onion and garlic give the soup a savory depth. This gazpacho is incredibly hydrating and light, perfect for hot summer days when you need a cool, revitalizing meal. Quick to prepare and bursting with vibrant colors and flavors, Watermelon Gazpacho is sure to be a hit at any summer gathering or as a refreshing midday treat.
4. Vichyssoise
Vichyssoise – traditional French soup made with leek, potato and onion in a pan.
Ingredients:
4 large leeks, white and light green parts only, cleaned and sliced
1 medium onion, chopped
4 large potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons unsalted butter
Salt and white pepper to taste
Fresh chives for garnish
Instructions:
Prep the Ingredients:
Clean and slice the leeks, ensuring you use only the white and light green parts. Peel and dice the potatoes. Chop the onion finely.
Sauté Vegetables:
In a large pot, melt the butter over medium heat. Add the sliced leeks and chopped onion. Sauté until the vegetables are soft and translucent, about 10 minutes, but do not let them brown.
Add Potatoes and Broth:
Add the diced potatoes to the pot. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, about 20-25 minutes.
Blend the Soup:
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth. Return the soup to the pot if using a blender.
Add Cream and Season:
Stir in the heavy cream and season with salt and white pepper to taste. Mix well to combine.
Chill the Soup:
Allow the soup to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours, or overnight.
Serve:
Before serving, give the soup a good stir. Ladle it into bowls and garnish with freshly chopped chives. For an extra touch, you can add a small drizzle of heavy cream on top.
Vichyssoise is a classic French cold soup that embodies elegance and simplicity, making it perfect for summer. The combination of leeks, potatoes, and cream results in a smooth, velvety texture that is both rich and refreshing. Served chilled, Vichyssoise offers a cooling respite from the heat, while its subtle, savory flavors are deeply satisfying.
This soup is easy to prepare ahead of time, allowing the flavors to meld beautifully as it chills. Ideal for a light lunch, an elegant appetizer, or a sophisticated addition to any summer meal, Vichyssoise is a timeless favorite that never fails to impress.
5. Ajo Blanco
Ingredients:
2 cups blanched almonds
3 cups cold water
2 cloves garlic, minced
3 cups stale white bread, crusts removed and cubed
1/4 cup extra virgin olive oil
3 tablespoons sherry vinegar
Salt to taste
Green grapes, halved, for garnish
Sliced almonds for garnish (optional)
Extra virgin olive oil for drizzling
Instructions:
Prep the Ingredients:
Blanch the almonds by soaking them in boiling water for a few minutes, then removing the skins. Cube the stale white bread, removing the crusts.
Blend the Base:
In a large blender, combine the blanched almonds, cold water, minced garlic, and cubed bread. Blend until you have a smooth and creamy mixture.
Add Olive Oil and Vinegar:
While the blender is running, slowly drizzle in the extra virgin olive oil until fully incorporated. Add the sherry vinegar and blend briefly to combine.
Season and Chill:
Season the soup with salt to taste. Transfer the mixture to a large bowl and cover. Refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with halved green grapes. For an added crunch, sprinkle with sliced almonds. Finish with a drizzle of extra virgin olive oil.
Ajo Blanco, often referred to as “white gazpacho,” is a refreshing and elegant cold soup from Andalusia, Spain. Made with almonds, garlic, and stale bread, this creamy soup has a unique nutty flavor that is both rich and refreshing. The addition of green grapes as a garnish provides a burst of sweetness that perfectly balances the savory base.
Chilled to perfection, Ajo Blanco is incredibly satisfying on a hot summer day. Its simple yet sophisticated flavors make it an ideal starter or light lunch, offering a cool and nourishing escape from the heat. Plus, its creamy texture and delightful garnishes make it a visually appealing dish that’s sure to impress at any summer gathering.
6. Cold Avocado and Green Pea Soup
Ingredients:
2 ripe avocados, peeled and pitted
2 cups fresh or frozen green peas
1 cup vegetable broth (cold)
1 cup plain Greek yogurt
1 clove garlic, minced
1/4 cup fresh lime juice
1/4 cup fresh mint leaves
Salt and pepper to taste
Extra virgin olive oil for drizzling
Mint leaves for garnish
Instructions:
Prep the Ingredients:
Peel and pit the avocados. If using fresh peas, blanch them in boiling water for 2-3 minutes, then transfer to an ice bath to cool. If using frozen peas, thaw them.
Blend the Base:
In a large blender or food processor, combine the avocados, green peas, vegetable broth, Greek yogurt, minced garlic, lime juice, and fresh mint leaves. Blend until smooth and creamy.
Adjust Consistency:
If the soup is too thick, add more vegetable broth until you reach your desired consistency. Blend again to combine.
Season to Taste:
Add salt and pepper to taste. Blend briefly to incorporate the seasoning.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with a drizzle of extra virgin olive oil and a few fresh mint leaves. For added texture, you can also top with a handful of whole green peas.
Cold Avocado and Green Pea Soup is a vibrant and refreshing dish that’s perfect for hot summer days. The combination of creamy avocados and sweet green peas creates a luscious texture that is both satisfying and nourishing. Greek yogurt adds a tangy richness, while the fresh lime juice and mint leaves provide a bright, zesty flavor that invigorates the palate.
This no-cook recipe is quick and easy to prepare, making it ideal for a light lunch or a chic appetizer at summer gatherings. The vibrant green color and smooth, velvety texture make this soup as visually appealing as it is delicious. Enjoy a bowl of this cool, refreshing soup to stay hydrated and energized all summer long.
Mango Lassi, Popular summer cold drink from India made using Alphonso or Hapus aam
Ingredients:
3 ripe mangoes, peeled and diced
1 cup coconut milk
1 cup plain Greek yogurt
1/4 cup fresh lime juice
1 tablespoon honey (optional, for added sweetness)
1/4 teaspoon ground ginger
Pinch of salt
Fresh mint leaves for garnish
Lime zest for garnish
Instructions:
Prep the Ingredients:
Peel and dice the mangoes, making sure to remove the pit.
Blend the Base:
In a large blender or food processor, combine the diced mangoes, coconut milk, Greek yogurt, fresh lime juice, honey (if using), ground ginger, and a pinch of salt. Blend until smooth and creamy.
Adjust Consistency:
If the soup is too thick, you can add a bit more coconut milk or cold water to reach your desired consistency. Blend again to combine.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh mint leaves and a sprinkle of lime zest. For an extra touch, you can drizzle a bit of coconut milk on top.
Chilled Mango Soup is a tropical delight that’s perfect for hot summer days. The sweet, juicy mangoes blend beautifully with the creamy coconut milk and tangy Greek yogurt, creating a luscious and refreshing soup. The hint of lime juice adds a zesty brightness, while the ground ginger provides a subtle warmth that balances the sweetness.
This no-cook recipe is quick and easy to prepare, making it ideal for a light dessert, a refreshing snack, or even a unique appetizer at summer parties. The vibrant yellow color and rich, creamy texture make this soup as visually appealing as it is delicious. Cool down and indulge in this exotic treat to add a touch of the tropics to your summer menu.
8. Chilled Beet Soup
Beetroot hummus. Healthy vegan appetizer.
Ingredients:
4 medium beets, roasted and peeled
1 cup vegetable broth (cold)
1 cup plain Greek yogurt
1/2 cup sour cream
1 clove garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
Salt and pepper to taste
Fresh dill for garnish
Sour cream or Greek yogurt for garnish (optional)
Instructions:
Roast the Beets:
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes, or until they are tender. Allow the beets to cool, then peel and chop them.
Blend the Base:
In a large blender or food processor, combine the roasted beets, cold vegetable broth, Greek yogurt, sour cream, minced garlic, lemon juice, and red wine vinegar. Blend until smooth and creamy.
Adjust Consistency:
If the soup is too thick, add more vegetable broth until you reach your desired consistency. Blend again to combine.
Season to Taste:
Add salt and pepper to taste. Blend briefly to incorporate the seasoning.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh dill. For an added touch, you can add a dollop of sour cream or Greek yogurt on top.
Chilled Beet Soup is a vibrant and nutritious dish that’s perfect for cooling down on a hot summer day. The beets provide a natural sweetness and earthy flavor, while the Greek yogurt and sour cream add a creamy, tangy richness. The fresh lemon juice and red wine vinegar give the soup a bright, zesty kick that balances the flavors beautifully.
This soup is not only delicious but also packed with vitamins and antioxidants, making it a healthy choice. Its striking magenta color makes it an eye-catching addition to any meal. Easy to prepare ahead of time, Chilled Beet Soup is perfect for a refreshing lunch, a stunning appetizer, or a light dinner on warm evenings.
9. Strawberry Gazpacho
Ingredients:
2 cups ripe strawberries, hulled and chopped
2 ripe tomatoes, chopped
1 red bell pepper, chopped
1 cucumber, peeled and chopped
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup fresh basil leaves
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions:
Prep the Ingredients:
Hull and chop the strawberries. Chop the tomatoes, red bell pepper, cucumber, and red onion. Mince the garlic and set aside a few basil leaves for garnish.
Blend the Base:
In a large blender or food processor, combine the chopped strawberries, tomatoes, red bell pepper, cucumber, red onion, minced garlic, and fresh basil leaves. Blend until smooth and well combined.
Add Vinegar and Oil:
While the blender is running, add the balsamic vinegar and extra virgin olive oil. Blend until fully incorporated.
Season to Taste:
Add salt and pepper to taste. Blend briefly to incorporate the seasoning.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour, or overnight if possible. Chilling enhances the flavors and makes the soup incredibly refreshing.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh basil leaves. For an extra touch, you can drizzle a bit of balsamic vinegar on top.
Strawberry Gazpacho is a delightful and refreshing twist on traditional gazpacho, perfect for summer. The sweetness of the strawberries pairs beautifully with the tangy tomatoes and crunchy vegetables, creating a vibrant and balanced flavor profile.
The balsamic vinegar adds a hint of acidity that complements the natural sweetness of the strawberries, while the fresh basil adds a fragrant herbaceous note. This no-cook recipe is quick and easy to prepare, making it ideal for a light lunch, a unique appetizer, or a refreshing snack. The striking red color and smooth texture make this soup as visually appealing as it is delicious. Enjoy Strawberry Gazpacho as a cool, nutritious, and hydrating treat on hot summer days.
10. Chilled Carrot Ginger Soup
Ingredients:
1 pound carrots, peeled and chopped
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups vegetable broth
1 cup coconut milk
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro or mint leaves for garnish
Lemon zest for garnish (optional)
Instructions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
Cook the Carrots:
Add the chopped carrots to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the carrots are tender, about 20 minutes.
Blend the Soup:
Once the carrots are tender, remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
Add Coconut Milk and Season:
Stir in the coconut milk and fresh lemon juice. Add salt and pepper to taste. Blend briefly to combine all the ingredients.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh cilantro or mint leaves and a sprinkle of lemon zest for an added touch of brightness.
Chilled Carrot Ginger Soup is a refreshing and vibrant dish that’s perfect for hot summer days. The natural sweetness of the carrots pairs beautifully with the warm spiciness of fresh ginger, creating a flavorful and balanced soup.
Coconut milk adds a rich, creamy texture and a hint of tropical flavor, while fresh lemon juice provides a zesty brightness. This soup is not only delicious but also packed with nutrients, making it a healthy choice for a light lunch or appetizer. Easy to prepare ahead of time, Chilled Carrot Ginger Soup is an ideal dish for summer gatherings, offering a cool, nourishing, and satisfying escape from the heat.
11. Cold Tomato Basil Soup
tomato soup with basil leaf on bowl
Ingredients:
6 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 small red bell pepper, chopped
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup fresh basil leaves, chopped
3 cups tomato juice
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Fresh basil leaves for garnish
Balsamic glaze for drizzling (optional)
Instructions:
Prep the Vegetables:
Begin by chopping the tomatoes, cucumber, red bell pepper, and red onion. Mince the garlic and chop the fresh basil leaves.
Blend the Base:
In a large blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, minced garlic, and chopped basil. Blend until smooth and well combined.
Add Liquids:
Pour the blended mixture into a large bowl. Stir in the tomato juice, extra virgin olive oil, and red wine vinegar. Mix thoroughly to combine all ingredients.
Season to Taste:
Add salt and pepper to taste. Remember that the flavors will develop as the soup chills, so it’s okay to under-season slightly at this stage.
Chill the Soup:
Cover the bowl and refrigerate for at least 2 hours, or overnight if possible. Chilling enhances the refreshing quality of the soup and allows the flavors to meld.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh basil leaves. For an extra touch, drizzle with balsamic glaze.
Cold Tomato Basil Soup is the quintessential summer dish, bursting with the flavors of ripe tomatoes and fragrant basil. This refreshing soup captures the essence of a classic Italian pairing, offering a light and hydrating meal perfect for hot days.
The combination of fresh vegetables and herbs provides a nutrient-rich and flavorful base, while the addition of tomato juice and olive oil adds a smooth, satisfying texture. Quick to prepare and requiring no cooking, this soup is ideal for busy summer schedules. Serve it as a light lunch, an elegant appetizer, or a cool, healthy snack to beat the heat and enjoy the best of summer’s bounty.
12. Chilled Zucchini Soup
Ingredients:
4 medium zucchinis, chopped
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup plain Greek yogurt
1/4 cup fresh mint leaves
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Fresh mint leaves for garnish
Lemon zest for garnish (optional)
Instructions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Cook the Zucchini:
Add the chopped zucchinis to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the zucchinis are tender, about 10-15 minutes.
Blend the Soup:
Once the zucchinis are tender, remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
Add Greek Yogurt and Season:
Stir in the Greek yogurt and fresh lemon juice. Add the fresh mint leaves and blend briefly to combine. Add salt and pepper to taste.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh mint leaves and a sprinkle of lemon zest for an added touch of brightness.
Chilled Zucchini Soup is a light and refreshing dish that’s perfect for summer. The zucchinis provide a mild, slightly sweet flavor that pairs beautifully with the tangy Greek yogurt and fresh mint. This combination creates a creamy and cooling soup that is both satisfying and nutritious.
The addition of fresh lemon juice adds a zesty brightness, making this soup incredibly refreshing on hot days. Easy to prepare and requiring minimal cooking, Chilled Zucchini Soup is ideal for a light lunch, an elegant appetizer, or a cool snack. Enjoy this vibrant, healthy soup to stay hydrated and energized all summer long.
13. Chilled Melon Soup
Ingredients:
1 ripe cantaloupe, peeled, seeded, and chopped
1 ripe honeydew melon, peeled, seeded, and chopped
1/2 cup plain Greek yogurt
1/4 cup fresh lime juice
2 tablespoons honey (optional, for added sweetness)
1/4 teaspoon ground ginger
Pinch of salt
Fresh mint leaves for garnish
Lime zest for garnish (optional)
Instructions:
Prep the Melons:
Peel, seed, and chop the cantaloupe and honeydew melons into small pieces.
Blend the Base:
In a large blender or food processor, combine the chopped cantaloupe and honeydew melon. Add the Greek yogurt, fresh lime juice, honey (if using), ground ginger, and a pinch of salt. Blend until smooth and creamy.
Adjust Consistency:
If the soup is too thick, you can add a bit of cold water to reach your desired consistency. Blend again to combine.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh mint leaves and a sprinkle of lime zest for an added touch of brightness.
Chilled Melon Soup is a refreshing and hydrating dish that’s perfect for hot summer days. The natural sweetness of the cantaloupe and honeydew melons is complemented by the tangy Greek yogurt and the zesty lime juice, creating a balanced and delicious flavor profile. The hint of ground ginger adds a subtle warmth that enhances the overall taste.
This no-cook recipe is quick and easy to prepare, making it ideal for a light dessert, a refreshing snack, or even a unique appetizer. The vibrant color and smooth texture of the soup make it visually appealing, while the fresh mint garnish adds a fragrant and cooling touch. Enjoy this cool, fruity soup to stay refreshed and hydrated all summer long.
Peel and chop the cucumbers. Mince the garlic and chop the fresh dill.
Blend the Base:
In a large blender or food processor, combine the chopped cucumbers, Greek yogurt, sour cream, minced garlic, chopped dill, fresh lemon juice, and olive oil. Blend until smooth and well combined.
Adjust Consistency:
If the soup is too thick, you can add a bit of cold water to reach your desired consistency. Blend again to combine.
Season to Taste:
Add salt and pepper to taste. Blend briefly to incorporate the seasoning.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh dill sprigs and thin cucumber slices for an added touch of elegance.
Cold Cucumber Dill Soup is the ultimate refreshing dish for hot summer days. The cucumbers provide a crisp, hydrating base, while the Greek yogurt and sour cream add a creamy, tangy richness. Fresh dill and garlic give the soup a burst of flavor, and the lemon juice adds a bright, zesty note that invigorates the palate.
This no-cook recipe is quick and easy to prepare, making it ideal for a light lunch, a cool appetizer, or a healthy snack. The vibrant green color and smooth texture make this soup as visually appealing as it is delicious. Enjoy a bowl of this cool, creamy soup to stay refreshed and satisfied all summer long.
15. Chilled Corn Soup
Traditional Mexican corn cream soup with jalapeno pepper
Ingredients:
4 cups fresh corn kernels (about 4-5 ears of corn)
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
2 tablespoons olive oil
1 tablespoon fresh lime juice
Salt and pepper to taste
Fresh cilantro leaves for garnish
Sliced radishes for garnish (optional)
Lime wedges for serving (optional)
Instructions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Corn:
Add the fresh corn kernels to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the corn is tender, about 10-15 minutes.
Blend the Soup:
Once the corn is tender, remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
Add Coconut Milk and Season:
Stir in the coconut milk and fresh lime juice. Add salt and pepper to taste. Blend briefly to combine all the ingredients.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh cilantro leaves and sliced radishes. Serve with lime wedges on the side for an added burst of flavor.
Chilled Corn Soup is a delightful and refreshing dish that’s perfect for summer. The natural sweetness of fresh corn is enhanced by the creamy richness of coconut milk, creating a velvety texture and a delicious flavor profile.
The lime juice adds a zesty brightness, while the fresh cilantro and radish garnish provide a refreshing crunch and a pop of color. This no-cook recipe is quick and easy to prepare, making it ideal for a light lunch, a cool appetizer, or a refreshing snack. Enjoy this vibrant and satisfying soup to stay cool and nourished on hot summer days.
16. Cold Cauliflower Soup
Ingredients:
1 large head of cauliflower, cut into florets
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup plain Greek yogurt
1/4 cup fresh lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Fresh chives for garnish
Lemon zest for garnish (optional)
Instructions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Cauliflower:
Add the cauliflower florets to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the cauliflower is tender, about 15-20 minutes.
Blend the Soup:
Once the cauliflower is tender, remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
Add Greek Yogurt and Season:
Stir in the Greek yogurt and fresh lemon juice. Add salt and pepper to taste. Blend briefly to combine all the ingredients.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh chives and a sprinkle of lemon zest for an added touch of brightness.
Cold Cauliflower Soup is a creamy and refreshing dish that’s perfect for hot summer days. The mild flavor of cauliflower is elevated by the tanginess of Greek yogurt and the brightness of fresh lemon juice, creating a well-balanced and delicious soup. The smooth, velvety texture makes it both satisfying and nourishing.
This soup is not only easy to prepare but also packed with nutrients, making it a healthy choice for a light lunch, a cool appetizer, or a refreshing snack. The addition of fresh chives and lemon zest adds a burst of flavor and color, making this soup as appealing to the eyes as it is to the palate. Enjoy a bowl of this cool, creamy cauliflower soup to stay refreshed and energized all summer long.
17. Chilled Asparagus Soup
Ingredients:
1 pound asparagus, trimmed and chopped
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup plain Greek yogurt
1/4 cup fresh lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Fresh dill or chives for garnish
Lemon zest for garnish (optional)
Instructions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Asparagus:
Add the chopped asparagus to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the asparagus is tender, about 10-15 minutes.
Blend the Soup:
Once the asparagus is tender, remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
Add Greek Yogurt and Season:
Stir in the Greek yogurt and fresh lemon juice. Add salt and pepper to taste. Blend briefly to combine all the ingredients.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh dill or chives and a sprinkle of lemon zest for an added touch of brightness.
Chilled Asparagus Soup is a light and refreshing dish that’s perfect for summer. The delicate flavor of asparagus is complemented by the tangy Greek yogurt and the zesty lemon juice, creating a bright and delicious soup. The smooth, creamy texture makes it both satisfying and cooling on hot days.
This soup is easy to prepare and packed with nutrients, making it a healthy option for a light lunch, an elegant appetizer, or a refreshing snack. The addition of fresh dill or chives adds a burst of flavor and color, making this soup as visually appealing as it is delicious. Enjoy a bowl of this chilled asparagus soup to stay refreshed and nourished all summer long.
18. Cold Pineapple Soup
Ingredients:
1 ripe pineapple, peeled, cored, and chopped
1 cup coconut milk
1 cup plain Greek yogurt
1/4 cup fresh lime juice
2 tablespoons honey (optional, for added sweetness)
1/2 teaspoon ground ginger
Pinch of salt
Fresh mint leaves for garnish
Lime zest for garnish (optional)
Instructions:
Prep the Pineapple:
Peel, core, and chop the pineapple into small pieces.
Blend the Base:
In a large blender or food processor, combine the chopped pineapple, coconut milk, Greek yogurt, fresh lime juice, honey (if using), ground ginger, and a pinch of salt. Blend until smooth and creamy.
Adjust Consistency:
If the soup is too thick, you can add a bit of cold water or more coconut milk to reach your desired consistency. Blend again to combine.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh mint leaves and a sprinkle of lime zest for an added touch of brightness.
Cold Pineapple Soup is a tropical delight that’s perfect for hot summer days. The natural sweetness of ripe pineapple pairs beautifully with the creamy richness of coconut milk and the tangy Greek yogurt, creating a refreshing and balanced flavor profile. The fresh lime juice adds a zesty kick, while the ground ginger provides a subtle warmth that enhances the overall taste.
This no-cook recipe is quick and easy to prepare, making it ideal for a light dessert, a refreshing snack, or a unique appetizer. The vibrant yellow color and smooth texture make this soup as visually appealing as it is delicious. Enjoy this cool, fruity soup to stay refreshed and hydrated all summer long.
19. Chilled Pea and Mint Soup
Ingredients:
4 cups fresh or frozen green peas
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup plain Greek yogurt
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Fresh mint leaves for garnish
Pea shoots or whole peas for garnish (optional)
Instructions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Peas:
Add the green peas to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the peas are tender, about 10 minutes.
Blend the Soup:
Once the peas are tender, remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
Add Greek Yogurt and Mint:
Stir in the Greek yogurt, fresh mint leaves, and fresh lemon juice. Blend briefly to combine all the ingredients. Add salt and pepper to taste.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh mint leaves and pea shoots or whole peas for an added touch of freshness and color.
Chilled Pea and Mint Soup is a vibrant and refreshing dish that’s perfect for summer. The natural sweetness of green peas is beautifully complemented by the fresh, aromatic flavor of mint, creating a light and invigorating soup. The Greek yogurt adds a creamy texture and a tangy richness, while the fresh lemon juice provides a zesty brightness that enhances the overall flavor.
This no-cook recipe is quick and easy to prepare, making it ideal for a light lunch, an elegant appetizer, or a cool snack. The bright green color and smooth texture make this soup as visually appealing as it is delicious. Enjoy a bowl of this chilled pea and mint soup to stay refreshed and energized on hot summer days.
20. Chilled Tomato Cucumber Soup
Ingredients:
6 ripe tomatoes, chopped
2 large cucumbers, peeled and chopped
1 small red bell pepper, chopped
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup fresh basil leaves, chopped
3 cups tomato juice
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Fresh basil leaves for garnish
Thin cucumber slices for garnish (optional)
Instructions:
Prep the Vegetables:
Begin by chopping the tomatoes, cucumbers, red bell pepper, and red onion. Mince the garlic and chop the fresh basil leaves.
Blend the Base:
In a large blender or food processor, combine the chopped tomatoes, cucumbers, red bell pepper, red onion, minced garlic, and chopped basil. Blend until smooth and well combined.
Add Liquids:
Pour the blended mixture into a large bowl. Stir in the tomato juice, extra virgin olive oil, and red wine vinegar. Mix thoroughly to combine all ingredients.
Season to Taste:
Add salt and pepper to taste. Remember that the flavors will develop as the soup chills, so it’s okay to under-season slightly at this stage.
Chill the Soup:
Cover the bowl and refrigerate for at least 2 hours, or overnight if possible. Chilling enhances the refreshing quality of the soup and allows the flavors to meld.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh basil leaves and thin cucumber slices for an added touch of freshness.
Chilled Tomato Cucumber Soup is the ultimate summer dish, combining the juicy, ripe flavors of tomatoes with the crisp, refreshing taste of cucumbers. This vibrant soup is packed with fresh vegetables and herbs, making it a nutrient-rich and hydrating option for hot days. The addition of tomato juice and olive oil creates a smooth, satisfying texture, while the red wine vinegar adds a subtle tang that enhances the overall flavor.
Easy to prepare and requiring no cooking, this soup is perfect for a light lunch, a cool appetizer, or a healthy snack. The bright colors and fresh ingredients make this soup as visually appealing as it is delicious. Enjoy a bowl of this chilled tomato cucumber soup to stay cool and refreshed all summer long.
21. Cold Spinach Soup
Ingredients:
4 cups fresh spinach leaves, washed and trimmed
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup plain Greek yogurt
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup fresh dill or parsley, chopped
Salt and pepper to taste
Fresh dill or parsley for garnish
Lemon zest for garnish (optional)
Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Cook the Spinach:
Add the fresh spinach to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the spinach is wilted and tender, about 5-7 minutes.
3. Blend the Soup:
Once the spinach is tender, remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
4. Add Greek Yogurt and Herbs:
Stir in the Greek yogurt, fresh lemon juice, and chopped dill or parsley. Blend briefly to combine all the ingredients. Add salt and pepper to taste.
5. Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
6. Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh dill or parsley and a sprinkle of lemon zest for an added touch of brightness.
Cold Spinach Soup is a vibrant and nutritious dish that’s perfect for hot summer days. The fresh spinach provides a rich source of vitamins and minerals, while the Greek yogurt adds a creamy texture and a tangy richness. The fresh lemon juice and herbs add a bright, refreshing flavor that makes this soup incredibly satisfying and cooling.
This no-cook recipe is quick and easy to prepare, making it ideal for a light lunch, an elegant appetizer, or a refreshing snack. The vibrant green color and smooth texture make this soup as visually appealing as it is delicious. Enjoy a bowl of this chilled spinach soup to stay refreshed and energized all summer long.
22. Chilled Red Pepper Soup
Ingredients:
4 large red bell peppers, roasted, peeled, and chopped
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup plain Greek yogurt
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Fresh basil leaves for garnish
Thin slices of red bell pepper for garnish (optional)
Instructions:
Roast the Red Bell Peppers:
Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for about 20-25 minutes, turning occasionally, until the skins are charred. Remove from the oven, place the peppers in a bowl, and cover with plastic wrap. Let them steam for about 10 minutes, then peel off the skins, remove the seeds, and chop the peppers.
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Soup:
Add the chopped roasted red bell peppers to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld.
Blend the Soup:
Once the soup has simmered, remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
Add Greek Yogurt and Basil:
Stir in the Greek yogurt, fresh lemon juice, and chopped basil leaves. Blend briefly to combine all the ingredients. Add salt and pepper to taste.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh basil leaves and thin slices of red bell pepper for an added touch of color and freshness.
Chilled Red Pepper Soup is a vibrant and flavorful dish that’s perfect for hot summer days. The roasted red bell peppers provide a rich, smoky sweetness that is complemented by the tangy Greek yogurt and fresh lemon juice. The addition of fresh basil adds a fragrant, herbaceous note that enhances the overall flavor of the soup.
This no-cook recipe is quick and easy to prepare, making it ideal for a light lunch, a refreshing appetizer, or a cool snack. The bright red color and smooth, creamy texture make this soup as visually appealing as it is delicious. Enjoy a bowl of this chilled red pepper soup to stay refreshed and energized all summer long.
23. Cold Leek and Potato Soup
Ingredients:
4 large leeks, white and light green parts only, cleaned and chopped
4 medium potatoes, peeled and diced
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or plain Greek yogurt
1/4 cup fresh chives, chopped
2 tablespoons olive oil
Salt and pepper to taste
Fresh chives for garnish
Thin slices of leek for garnish (optional)
Instructions:
1. Prep the Vegetables:
Clean and chop the white and light green parts of the leeks. Peel and dice the potatoes. Chop the onion and mince the garlic.
2. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped leeks, onion, and garlic, and sauté until the vegetables are soft and translucent, about 5-7 minutes.
3. Cook the Potatoes:
Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 20-25 minutes.
4. Blend the Soup:
Once the potatoes are tender, remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
5. Add Cream and Season:
Stir in the heavy cream or Greek yogurt and the chopped fresh chives. Add salt and pepper to taste. Blend briefly to combine all the ingredients.
6. Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
7. Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh chives and thin slices of leek for an added touch of elegance and flavor.
Cold Leek and Potato Soup, also known as Vichyssoise, is a classic and elegant dish perfect for hot summer days. The mild, sweet flavor of leeks pairs beautifully with the creamy richness of potatoes, creating a smooth and velvety soup. The addition of heavy cream or Greek yogurt adds a luxurious texture, while fresh chives provide a burst of color and a subtle oniony flavor.
This soup is not only delicious but also easy to prepare ahead of time, making it ideal for a light lunch, a sophisticated appetizer, or a refreshing snack. Enjoy a bowl of this cool, creamy leek and potato soup to stay refreshed and satisfied all summer long.
24. Chilled Butternut Squash Soup
Ingredients:
1 large butternut squash, peeled, seeded, and chopped
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1/4 cup fresh orange juice
Salt and pepper to taste
Fresh cilantro or mint leaves for garnish
Thin orange slices for garnish (optional)
Instructions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Cook the Squash:
Add the chopped butternut squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the squash is tender, about 20-25 minutes.
Blend the Soup:
Once the squash is tender, remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
Add Coconut Milk and Orange Juice:
Stir in the coconut milk and fresh orange juice. Blend briefly to combine all the ingredients. Add salt and pepper to taste.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh cilantro or mint leaves and thin orange slices for an added touch of brightness.
Chilled Butternut Squash Soup is a delightful and refreshing dish that’s perfect for summer. The natural sweetness of butternut squash is enhanced by the creamy coconut milk and the bright, zesty flavor of fresh orange juice. The grated ginger adds a subtle warmth that balances the sweetness and provides a refreshing kick.
This no-cook recipe is easy to prepare and packed with nutrients, making it an ideal choice for a light lunch, a cool appetizer, or a healthy snack. The vibrant orange color and smooth, velvety texture make this soup as visually appealing as it is delicious. Enjoy a bowl of this chilled butternut squash soup to stay refreshed and nourished all summer long.
25. Cold Coconut Curry Soup
Ingredients:
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1-2 tablespoons red curry paste (to taste)
4 cups vegetable broth
2 cups coconut milk
1 large carrot, peeled and chopped
1 red bell pepper, chopped
1 small zucchini, chopped
1 cup frozen peas, thawed
1/4 cup fresh lime juice
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving (optional)
Instructions:
Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add Curry Paste:
Stir in the red curry paste and cook for another minute to release its flavors.
Cook the Vegetables:
Add the chopped carrot, red bell pepper, and zucchini to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer until the vegetables are tender, about 10-15 minutes.
Blend the Soup:
Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
Add Coconut Milk and Peas:
Stir in the coconut milk, thawed peas, and fresh lime juice. Blend briefly to combine all the ingredients. Add salt and pepper to taste.
Chill the Soup:
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the soup to chill thoroughly.
Serve:
Stir the soup before serving. Ladle it into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an added burst of flavor.
Cold Coconut Curry Soup is a vibrant and exotic dish that’s perfect for summer. The rich, creamy coconut milk combined with the aromatic red curry paste creates a deeply flavorful base. Fresh vegetables like carrots, red bell peppers, and zucchini add texture and nutrition, while the lime juice provides a refreshing tang.
This soup is not only delicious but also easy to prepare ahead of time, making it ideal for a light lunch, a refreshing appetizer, or a healthy snack. The vibrant colors and smooth, creamy texture make this soup as visually appealing as it is delicious. Enjoy a bowl of this cool, flavorful coconut curry soup to stay refreshed and satisfied all summer long.
Final Thoughts on Cold Soup Recipes for Summer
When the temperatures rise, there’s no better way to stay cool and satisfied than with these delightful cold soup recipes. These soups are not only delicious but also packed with fresh, nutritious ingredients that will keep you hydrated and energized. Feel free to pin and share your favorites, and let us know which ones you loved the most!
