I’ve attached a video for every recipe below from my favorite home cooks.
Cold soups are perfect for hot summer days. They’re refreshing, easy to make, and packed with flavor. You can whip up these chilled dishes in minutes using fresh ingredients like vegetables, fruits, and herbs.
From classic gazpacho to creamy vichyssoise, there are many tasty options to try. Cold soups make great appetizers or light meals. They’re also a smart way to use up extra produce from your garden or farmer’s market haul.
Gazpacho
Here’s a quick and easy gazpacho recipe you can whip up in no time:
Ingredients:
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 2 garlic cloves, minced
- 2 cups tomato juice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions:
Blend half the vegetables with tomato juice, olive oil, and vinegar until smooth.
Pour into a large bowl and stir in remaining diced vegetables.
Season with salt and pepper.
Chill for at least 2 hours before serving.
Garnish with extra diced vegetables and a drizzle of olive oil if desired.
Enjoy your refreshing gazpacho!
Vichyssoise
You’ll need:
- 4 leeks, white parts only
- 1 onion
- 2 tablespoons butter
- 4 potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives for garnish
Instructions:
Chop the leeks and onion.
Melt butter in a pot. Add leeks and onion. Cook until soft, about 5 minutes.
Add potatoes and broth. Bring to a boil, then simmer for 30 minutes.
Blend the soup until smooth.
Stir in cream. Season with salt and pepper.
Chill for at least 4 hours.
Serve cold, garnished with chopped chives.
Cucumber Soup
You’ll need:
- 2 cucumbers, peeled and seeded
- 1 cup plain yogurt
- 1/2 cup buttermilk
- 1/4 cup chopped onion
- 2 tablespoons fresh dill
- 1 garlic clove
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Chop cucumbers and onion.
Add all ingredients to a blender.
Blend until smooth.
Chill in the fridge for at least 4 hours.
Serve cold with a drizzle of olive oil and fresh herbs on top.
Salmorejo
Ingredients:
- 2 pounds ripe tomatoes
- 1 clove garlic
- 1 cup stale bread, cubed
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- Salt to taste
- Optional toppings: diced ham, hard-boiled egg, olive oil drizzle
Instructions:
Blanch tomatoes in boiling water for 30 seconds. Peel and core them.
Blend tomatoes, garlic, bread, olive oil, vinegar, and salt until smooth.
If needed, add cold water to thin the soup.
Chill for at least 2 hours or overnight.
Serve cold in bowls. Top with your favorite garnishes if desired.
Chilled Beet Soup
You’ll need:
- 3-4 small beets
- 1 cup Greek yogurt
- 1 cucumber, diced
- 2 scallions, chopped
- 2 tbsp fresh dill
- 1 tbsp vinegar
- 1 tsp maple syrup
- Salt to taste
Instructions:
Wrap beets in foil and roast at 350°F for about 1 hour until tender.
Peel and chop the cooled beets.
Blend half the beets with yogurt, vinegar, maple syrup, and salt.
Mix in remaining chopped beets, cucumber, scallions, and dill.
Chill for at least 3 hours before serving.
Garnish with a dollop of yogurt and fresh dill if you like.
This refreshing soup is perfect for hot summer days!
Watermelon Gazpacho
Ingredients:
- 4 cups cubed watermelon
- 1 cucumber, peeled and chopped
- 1 tomato, chopped
- 1/4 red onion, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
Set aside 1/4 cup each of cucumber, tomato, and bell pepper for garnish.
Blend the remaining ingredients in a blender until smooth.
Chill the soup in the refrigerator for at least 1 hour.
Serve cold, topped with the reserved veggies and fresh basil.
Green Gazpacho
Ingredients:
- 1 cucumber
- 2 avocados
- 1 cup baby spinach
- 1/2 cup fresh basil
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt to taste
Instructions:
Chop the cucumber and avocados. Add them to a blender.
Toss in the spinach, basil, yogurt, and lemon juice.
Blend on high until smooth.
While blending on low, slowly pour in the olive oil.
Add salt to taste and blend again.
Chill in the fridge for at least 2 hours before serving.
Garnish with cucumber slices and basil leaves if you like.
Cucumber Gazpacho
Ingredients:
- 4 cucumbers, peeled and chopped
- 1/2 avocado
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 garlic clove
- 1/4 cup cilantro
- Salt and pepper to taste
- 1/4 cup water (optional)
Instructions:
Put cucumbers, avocado, olive oil, lime juice, garlic, and cilantro in a blender.
Blend until smooth. Add salt and pepper.
If it’s too thick, add water slowly while blending.
Chill for at least 30 minutes before serving.
Pour into bowls and add toppings like diced cucumber, cilantro, or a swirl of sour cream.
Chilled Tomato Soup
You’ll need:
- 4 ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tbsp sherry vinegar
- Salt and pepper to taste
- Fresh basil leaves
Instructions:
Chop tomatoes, cucumber, and bell pepper. Peel garlic.
Blend all ingredients until smooth.
Taste and adjust seasoning if needed.
Chill in the fridge for at least 1 hour.
Serve cold, garnished with basil leaves.
Sweet Corn Gazpacho
Ingredients:
- 3 ears of corn, kernels removed (reserve 1/3 cup for garnish)
- 2 yellow tomatoes, chopped
- 1 yellow bell pepper, chopped
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 jalapeño, seeded and diced
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt and pepper to taste
Instructions:
Combine corn kernels, tomatoes, bell pepper, onion, garlic, and jalapeño in a large bowl. Sprinkle with salt and let sit for 10 minutes.
Blend the vegetable mixture in batches until smooth. Add olive oil and vinegar while blending.
Strain the soup through a fine-mesh sieve for a smoother texture.
Chill the gazpacho in the refrigerator for at least 2 hours.
Serve cold, garnished with reserved corn kernels.
Tarator
You’ll need:
- 2 cucumbers, diced
- 2 cups plain yogurt
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp olive oil
- 1/4 cup walnuts, chopped
- Salt and pepper to taste
- Cold water
Mix yogurt and cold water in a bowl until smooth. Add cucumbers, garlic, dill, and olive oil. Stir well.
Season with salt and pepper. Chill in the fridge for at least 30 minutes.
Before serving, top with chopped walnuts and extra dill if you like. Enjoy your refreshing Bulgarian cold soup!
Chilled Avocado Soup
Ingredients:
- 2 ripe avocados
- 1 cup plain yogurt
- 1 cup cold water
- 2 tbsp lime juice
- 1/4 cup fresh cilantro
- 1 small cucumber, peeled and chopped
- 1 clove garlic
- Salt and pepper to taste
Instructions:
Scoop avocado flesh into a blender.
Add yogurt, water, lime juice, cilantro, cucumber, and garlic.
Blend until smooth and creamy.
Season with salt and pepper to taste.
Chill in the refrigerator for at least 30 minutes.
Before serving, thin with extra water if needed.
Pour into bowls and enjoy your refreshing chilled avocado soup!
Spicy Tomato And Pepper Soup
Ingredients:
- 2 lbs ripe tomatoes, chopped
- 2 red bell peppers, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp red pepper flakes
- Salt and pepper to taste
- Optional: 1 tbsp hot sauce
Instructions:
Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until soft (about 5 minutes).
Add bell peppers and cook for another 3 minutes.
Stir in tomatoes, vegetable broth, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
Remove from heat and blend until smooth using an immersion blender or regular blender.
Taste and adjust seasoning. Add hot sauce if you want extra heat.
Chill in the refrigerator for at least 2 hours before serving.
Garnish with fresh herbs or a dollop of cream if desired. Enjoy your cool and spicy soup!
Chilled Zucchini Soup
Ingredients:
- 4 medium zucchini, chopped
- 1 leek, white and light green parts only
- 2 cloves garlic, minced
- 1/2 cup cashews, soaked
- 2 cups vegetable broth
- Juice of 1 lemon
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
- Optional: Greek yogurt for garnish
Instructions:
Blend zucchini, leek, garlic, cashews, and broth until smooth.
Add lemon juice, basil, salt, and pepper. Blend again.
Chill the soup for at least 2 hours.
Serve cold, garnished with a dollop of Greek yogurt if desired.
Chilled Carrot Soup
You’ll need:
- 1 pound carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 4 cups vegetable or chicken stock
- 1/2 cup cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: lemon juice, maple syrup
Instructions:
Heat olive oil in a pot. Add onions, garlic, and ginger. Cook until soft.
Add carrots and stock. Bring to a boil, then simmer for 20 minutes until carrots are tender.
Remove from heat and blend until smooth.
Stir in cream and season with salt and pepper.
Chill in the fridge for at least 2 hours.
Before serving, adjust seasoning. Add a splash of lemon juice or maple syrup if desired.
Pour into bowls and enjoy your refreshing chilled carrot soup!
Gazpacho With Avocado
Ingredients:
- 4 ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1/2 red onion
- 2 garlic cloves
- 1 ripe avocado
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Chop tomatoes, cucumber, pepper, and onion. Mince garlic.
Blend half of the veggies with garlic, oil, and vinegar until smooth.
Dice remaining veggies and add to the blended mixture.
Season with salt and pepper. Chill for at least 1 hour.
Before serving, dice avocado and add to the soup.
Garnish with parsley and enjoy your refreshing gazpacho!
Chilled Pea Soup
You’ll need:
- 4 cups frozen peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable stock
- 1 tablespoon butter
- Fresh mint leaves
- Salt and pepper to taste
Instructions:
Melt butter in a pot. Add onion and cook until soft, about 5 minutes.
Add garlic and cook for another minute.
Pour in stock and peas. Bring to a simmer and cook for 2 minutes.
Remove from heat and add mint leaves.
Blend until smooth. Season with salt and pepper.
Chill in the fridge for at least 2 hours.
Serve cold with a swirl of cream or a sprinkle of bacon bits if you like.
Fresh Tomato And Strawberry Gazpacho
Ingredients:
- 2 cups ripe tomatoes, diced
- 1 cup fresh strawberries, hulled
- 1/2 red bell pepper, chopped
- 1/4 red onion, diced
- 1 small cucumber, peeled and chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
Put tomatoes, strawberries, bell pepper, onion, cucumber, and garlic in a blender.
Add olive oil, vinegar, salt, and pepper. Blend until smooth.
Taste and adjust seasoning if needed.
Chill the soup for at least 1 hour before serving.
Pour into bowls and garnish with fresh basil leaves.
Chilled Minty Courgette Soup
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 courgettes, sliced
- 1 tsp dried mint
- 4 cups vegetable broth
- 1/2 cup Greek yogurt
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion and cook until soft.
Toss in garlic and courgettes. Stir in dried mint. Cook for 10 minutes.
Pour in broth. Simmer for 15 minutes until courgettes are tender.
Blend the soup until smooth. Let it cool slightly.
Mix in yogurt and lemon juice. Season with salt and pepper.
Chill in the fridge for at least 2 hours.
Serve cold and enjoy your refreshing soup!
Chilled Cucumber And Yogurt Soup
Ingredients:
- 3 cups chopped cucumber
- 1 cup Greek yogurt
- 1/3 cup chopped red onion
- 1 tablespoon fresh dill
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
Put all ingredients in a blender.
Blend until smooth.
Chill in the fridge for at least 4 hours.
Serve cold with a drizzle of olive oil and fresh herbs on top.
Basil Zucchini Soup
Ingredients:
- 2 lbs zucchini, sliced
- 1 leek, finely diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1 cup fresh basil leaves
- 4 cups vegetable stock
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a pot over medium heat. Add leeks and celery, cooking until soft.
Toss in garlic and cook for 30 seconds. Add zucchini and cook for 1 minute.
Pour in stock and bring to a boil. Reduce heat and simmer for 10 minutes.
Add basil and blend until smooth. Season with salt and pepper.
Chill in the fridge for at least 2 hours before serving. Enjoy your cool, refreshing soup!
Cold Melon Soup
Ingredients:
- 4 cups diced cantaloupe or honeydew melon
- 1/2 cup plain yogurt
- 2 tablespoons honey
- 1 tablespoon lime juice
- Pinch of salt
- Fresh mint leaves for garnish
Instructions:
Blend the melon, yogurt, honey, lime juice, and salt in a blender until smooth.
Pour the mixture into a bowl and chill in the fridge for at least 1 hour.
Serve cold in bowls or glasses. Top with fresh mint leaves.
You can add a splash of orange juice for extra flavor. For a creamier soup, try using buttermilk instead of yogurt. Enjoy your refreshing cold melon soup on a hot summer day!
Chilled Spinach Soup
Ingredients:
- 2 cups fresh spinach
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1/2 cup Greek yogurt
- 1/4 cup fresh dill
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a pan. Add onion and garlic, cook until soft.
Add spinach and dill. Cook for 2 minutes until wilted.
Pour in chicken stock. Bring to a boil, then simmer for 10 minutes.
Let the mixture cool, then blend until smooth.
Stir in Greek yogurt. Season with salt and pepper.
Chill in the fridge for at least 2 hours before serving.
Garnish with a dollop of yogurt and fresh dill if you like.
Cold Coconut Carrot Soup
Ingredients:
- 4 cups chopped carrots
- 1 can coconut milk
- 2 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
Heat olive oil in a pot over medium heat. Add onions and cook until soft.
Add garlic and ginger. Cook for another minute.
Add carrots, coconut milk, and broth. Bring to a boil, then simmer for 15-20 minutes until carrots are tender.
Use an immersion blender to puree the soup until smooth.
Season with salt and pepper.
Chill the soup in the refrigerator for at least 4 hours.
Serve cold, garnished with fresh cilantro.