Soup

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 

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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6 Comments

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...<br />
 
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:<br />Two cans of diced tomatoes--15oz cans<br />1 med white onion, chopped<br />2 tsp of crushed garlic<br />2-3 tbsp of olive oil--to taste<br />1/4 cup of red wine vinegar<br />Splash of white balsamic vinegar<br />Handful of chopped jalapeños (small can of diced would work)<br />Handful of chopped cilantro<br />Handful of torn basil leaves<br />Splash of grapefruit juice<br />Juice of two limes--squeezed thoroughly<br />3-4 chopped fresh ripe peaches, include the skins<br /><br />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!