Soup may be considered a cool-weather dish, but chilled soups offer a refreshing respite from the oppressive heat of summer. Chilled soups make a great start to a light meal, or paired with a fresh salad and warm bread as a main course. Chilled soups and gazpachos are delicious ways to use up all the fresh produce that will be overflowing at farmers’ markets this season. And our picks for the best chilled summer soups aren’t just tomato-based.
Create a refreshing summer dish with avocado, watermelon, cucumber, radish, corn, peppers and lots of fresh herbs. If you want to take it to the next level, serve this cold summer soup in a chilled bowl by placing the bowl in the fridge for 30 minutes before serving. This will help the soup stay colder for longer. Try this refreshing cold soup this summer.
Johnny Autry, Props and Food Styling: Charlotte L. Autry
Cucumbers are one of the best-growing vegetables in the garden, so we’re always looking for new ways to use this vegetable. Our tangy Fresh Cucumber and Buttermilk Soup will become a summer staple. Fresh mint and tarragon give this creamy soup great flavor.
Photographer Victor Protacio, Food Stylist Ruth Blackburn, Prop Stylist Kristin Keeley
Give your gazpacho a Southern flair by substituting green tomatoes for red ones. This recipe combines vibrant green tomatoes, English cucumbers, bell peppers, onions, and lots of tender herbs with a squeeze of lime juice. Pro tip: Sprinkle with salt and remove excess moisture before mixing veggies.
Johnny Autry, Props and Food Styling: Charlotte L. Autry
This is summer’s finest bounty. Fresh ears of corn give this soup a pleasant sweetness and make it hearty enough for a light dinner. Look for orange bell peppers to create a beautiful golden-colored soup.
Antonis Achilleos, Prop Styling: Ginny Branch, Food Styling: Tory Cox
This fizzy soup is zesty from radishes, hot sauce, and chili powder, balanced with creamy avocado, buttermilk, and a touch of honey (the cold sparkling water is not a misprint on the ingredients list!) and leaves your mouth watering with every spoonful.
Johnny Autry, Props and Food Styling: Charlotte L. Autry
Find more pretty summer soups to try. Sweet pea and avocado soup is topped with baby spinach and coriander leaves for a vibrant green color. This dish also uses carbonated water for a little fizz.
Chilled strawberry soup
Ian Bagwell
No list of favorite cold soups would be complete without adding something sweet. This dreamy strawberry soup is perfect for a summer brunch or a fruit-filled salad. The recipe calls for mixing the berries with Greek yogurt, Riesling, and a little sugar. A drizzle of olive oil and freshly ground black pepper make the soup even more delicious.
Victor Protacio, Food Styling: Richon Hannahs, Prop Styling: Audrey Davis
Cucumber, avocado, Greek yogurt, basil leaves and fresh parsley give this chilled soup its vibrant color and flavor. All ingredients are blended together in a blender. Chill, plate and serve with a drizzle of olive oil, thinly sliced cucumber, basil leaves and fresh black pepper.
Greg Dupree, Prop Styling: Kay E. Clark, Food Styling: Cat Steele
This vibrant soup features some of your favorite summer fruits: watermelon and cucumber mixed with jalapeño and onion for a little heat. Garnish with colorful garnishes like chopped veggies, sour cream, croutons, seafood, avocado, and cilantro, and you’ll have the perfect soup for any party.
Becky Luigert Stayner, Prop Styling: Kay E. Clark, Food Styling: Tory Cox
Using yellow corn instead of white or bicolor corn gives this soup the perfect vibrant color, plus it only takes 20 minutes to prepare and can be stored in the fridge until it’s time to serve.
