Weeknight Cooking

10 Cold Soups for Hot Summer Nights

June 11, 2015

What do we love about cold soups? Well, just about everything—especially in the summer, when the prospect of turning on the oven feels like one of the bigger challenges of the day. Aside from a little roasting and scorching, you can get most of the work for these soups done in a blender, saving you the extra heat of the oven or stove. Tonight, make a low-temperature, low-stress dinner in the amount of time it takes to whirl together a smoothie

Here are 10 chilled soups to help you keep your cool:

Chilled Roasted Beet and Carrot Soup with Parsley Lime Cream by Merrill Stubbs 

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Chilled Beet Soup


Chilled Cucumber and Avocado Soup with Mango Salsa by Gena Hamshaw

Chilled Cucumber and Avocado Soup


Eleven Madison Park's Strawberry Gazpacho by Genius Recipes

Eleven Madison Park's Strawberry Gazpacho


Green Gazpacho with Chili Cumin Shrimp by Culinary Enlightenment 

Green Gazpacho with Chili Cumin Shrimp


White Gazpacho by Sonali aka the Foodie Physician 

White Gazpacho


Watermelon Gazpacho with Feta and Mint by Heather Morris

Watermelon Gazpacho with Feta and Mint


Chilled Cantaloupe Soup by Chef Gwen

Chilled Cantaloupe Soup 


Chilled Tomato Peach Soup by Beth Kirby | {local milk} 

Chilled Tomato Peach Soup


Justin Burdett's Chilled English Pea Soup with Garlic Cream and Pickled Ramps by Genius Recipes

Chilled English Pea Soup


Yogurt Soup with Cucumbers and Walnuts (Tarator) by Nicholas Day

Yogurt Soup with Cucumbers and Walnuts (Tarator)

Photos by James Ransom, Sarah Shatz, Mark Weinberg, Beth Kirby | {local milk}

What do you make to cool down? Share your ideas in the comments below.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Writing and cooking in Brooklyn.


I_Fortuna July 29, 2016
All of these were whipped into a frenzie with a blender. I really don't care for all the air incorporated into these soups. I think a mortar and pestle work better leaving some body in the soup . Soups with a lot of air are not at all palatable in my opinion. : )
Lusty D. June 12, 2015
Wow, I think I have to make them all...
Claudia |. June 12, 2015
I made the White Gazpacho by Solani the other day: delicious!
Author Comment
Caroline L. June 12, 2015
i'm so happy to hear it!
Ritaleedes June 12, 2015
Peach Gazpacho:
Two cans of diced tomatoes--15oz cans
1 med white onion, chopped
2 tsp of crushed garlic
2-3 tbsp of olive oil--to taste
1/4 cup of red wine vinegar
Splash of white balsamic vinegar
Handful of chopped jalapeños (small can of diced would work)
Handful of chopped cilantro
Handful of torn basil leaves
Splash of grapefruit juice
Juice of two limes--squeezed thoroughly
3-4 chopped fresh ripe peaches, include the skins

Combine and refrigerate for a couple of hours before serving.
Author Comment
Caroline L. June 12, 2015
yum! that sounds very refreshing. thank you for sharing!