21 Refreshing Summer Soup Recipes Delightful

Ready to beat the heat with something beyond the usual salads and ice cream? Dive into our collection of 21 Refreshing Summer Soup Recipes that promise to cool you down and tantalize your taste buds. From light and zesty gazpachos to creamy chilled avocado delights, these soups are perfect for those warm evenings when you crave something delicious yet effortless. Let's make this summer unforgettable, one spoonful at a time!

Chilled Cucumber Avocado Soup

Craving something refreshing yet creamy for these hot summer days? I stumbled upon this Chilled Cucumber Avocado Soup recipe during one of my lazy Sunday afternoons, and it’s been a game-changer. Perfect for when you want to impress with minimal effort, this soup is a blend of cool cucumbers and rich avocados, creating a velvety texture that’s both satisfying and light.

Ingredients

• 2 cups peeled and chopped cucumbers
• 1 ripe avocado, pitted and peeled
• 1 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cold water
• 2 tbsp chopped fresh dill

Instructions

1. In a blender, combine the cucumbers, avocado, Greek yogurt, lemon juice, salt, and black pepper.
2. Blend on high speed until the mixture is completely smooth, about 2 minutes. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve.
3. With the blender running on low, slowly add the cold water until the soup reaches your desired consistency. Tip: Adjust the amount of water based on how thick or thin you prefer your soup.
4. Transfer the soup to a large bowl and stir in the chopped dill. Tip: For a more intense flavor, let the soup chill in the refrigerator for at least 1 hour before serving.
5. Serve chilled, garnished with additional dill or cucumber slices if desired.

Every spoonful of this soup is a burst of freshness, with the creaminess of avocado balancing the crispness of cucumber. Try serving it in chilled bowls or even as a sophisticated starter in shot glasses for your next dinner party.

Summer Corn and Zucchini Soup

Zesty and vibrant, this Summer Corn and Zucchini Soup is my go-to when the garden is overflowing and the heat begs for something light yet satisfying. I remember the first time I whipped this up; it was a lazy Sunday, and the colors alone made my day brighter.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, chopped
• 3 cups fresh corn kernels
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp fresh basil, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté for 5 minutes, until translucent.
3. Stir in minced garlic and cook for 1 minute, until fragrant.
4. Add chopped zucchinis and cook for 5 minutes, stirring occasionally.
5. Mix in fresh corn kernels and cook for another 3 minutes.
6. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes.
7. Season with salt and black pepper, then blend the soup until smooth using an immersion blender.
8. Stir in heavy cream and heat through for 2 minutes.
9. Garnish with fresh basil before serving.

Creamy with a sweet crunch from the corn, this soup is a summer delight. Try serving it chilled on a particularly hot day, or with a sprinkle of chili flakes for a spicy kick.

Cold Strawberry Soup

Perfect for those sweltering summer days when the thought of turning on the stove feels like a punishment, this Cold Strawberry Soup is a refreshing escape. I stumbled upon this recipe during a particularly hot July, much like today, when all I craved was something cool and sweet without the guilt. It’s become my go-to for impressing guests or treating myself to a little midday luxury.

Ingredients

• 4 cups fresh strawberries, hulled
• 1 cup plain Greek yogurt
• 1/2 cup orange juice
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. In a blender, combine 4 cups fresh strawberries, 1 cup plain Greek yogurt, 1/2 cup orange juice, 2 tbsp honey, 1 tsp vanilla extract, and 1/4 tsp ground cinnamon.
2. Blend on high speed for 2 minutes, or until the mixture is completely smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve to remove any seeds.
3. Pour the soup into a large bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours, or until cold. Tip: The flavors meld beautifully as it chills, so don’t skip this step!
4. Before serving, give the soup a quick stir to recombine any separated liquids. Tip: Garnish with thinly sliced strawberries or a dollop of yogurt for a beautiful presentation.

The soup is luxuriously creamy with a bright, berry-forward flavor that’s perfectly balanced by the tang of yogurt and the warmth of cinnamon. Serve it in chilled bowls for an extra refreshing touch, or pour it into glasses for a sipable summer treat.

Gazpacho Andaluz

Last summer, I stumbled upon the most refreshing dish during a trip to Spain, and I’ve been obsessed with recreating it at home ever since. Gazpacho Andaluz, a chilled tomato-based soup, is my go-to for beating the heat, and today, I’m sharing my foolproof recipe with you.

Ingredients

• 6 cups ripe tomatoes, chopped
• 1 cup cucumber, peeled and chopped
• 1 cup green bell pepper, chopped
• 1/2 cup red onion, chopped
• 2 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water
• 1/2 cup bread, stale, crust removed

Instructions

1. In a large bowl, combine the chopped tomatoes, cucumber, green bell pepper, red onion, and minced garlic.
2. Add the extra virgin olive oil, sherry vinegar, salt, and black pepper to the bowl. Mix well to combine all the ingredients.
3. Soak the stale bread in 1 cup of water for 5 minutes, then squeeze out the excess water and add the bread to the bowl.
4. Using a blender, puree the mixture in batches until smooth. Tip: For a smoother texture, strain the soup through a fine-mesh sieve.
5. Chill the gazpacho in the refrigerator for at least 2 hours before serving. Tip: The flavors meld beautifully overnight, making it a great make-ahead dish.
6. Before serving, give the gazpacho a good stir and adjust the seasoning if necessary. Tip: A drizzle of olive oil and a few croutons on top add a nice crunch.

Cool and velvety, this Gazpacho Andaluz is a symphony of fresh flavors that’s perfect for a hot summer day. Serve it in chilled bowls or even in a glass as a drinkable appetizer for your next outdoor gathering.

Watermelon Tomato Gazpacho

Remember those sweltering summer days when the thought of turning on the stove feels like a punishment? That’s exactly when this Watermelon Tomato Gazpacho becomes my go-to. It’s not just a dish; it’s a chill, refreshing escape that brings together the best of summer produce in a bowl.

Ingredients

• 4 cups watermelon, cubed
• 2 cups tomatoes, chopped
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. In a large blender, combine the watermelon, tomatoes, cucumber, and red onion. Blend on high speed until smooth, about 1 minute.
2. Add the olive oil, red wine vinegar, salt, and black pepper to the blender. Blend again for 30 seconds to incorporate all the ingredients evenly.
3. Pour the mixture into a large bowl and stir in the chopped basil. Tip: For a smoother gazpacho, strain the mixture through a fine-mesh sieve before adding the basil.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together. Tip: The longer it chills, the more pronounced the flavors become.
5. Before serving, give the gazpacho a quick stir and adjust the seasoning if necessary. Tip: Serve in chilled bowls to keep the gazpacho cool on hot days.

Absolutely refreshing, this gazpacho is a vibrant blend of sweet and savory with a texture that’s both smooth and slightly chunky from the fresh basil. Try garnishing with a drizzle of olive oil and a few extra basil leaves for a beautiful presentation that’s as Instagram-worthy as it is delicious.

Chilled Beet and Buttermilk Soup

After a sweltering day at the farmers’ market, where the beets looked too vibrant to pass up, I found myself craving something cool and refreshing. That’s how this Chilled Beet and Buttermilk Soup came to be—a perfect blend of earthy sweetness and tangy creaminess that’s become my go-to summer starter.

Ingredients

• 2 cups peeled and diced beets
• 1 cup buttermilk
• 1/2 cup Greek yogurt
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced beets with olive oil, salt, and pepper, then spread them on the baking sheet. Roast for 25 minutes, or until tender when pierced with a fork.
3. Let the beets cool to room temperature, about 20 minutes. This step is crucial for achieving the right texture in your soup.
4. In a blender, combine the roasted beets, buttermilk, and Greek yogurt. Blend until smooth, about 1 minute. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
5. Chill the soup in the refrigerator for at least 2 hours before serving. This allows the flavors to meld beautifully.
6. Garnish with fresh dill and chives just before serving. Tip: A dollop of extra Greek yogurt on top adds a lovely creaminess.

Kick back and enjoy this soup’s velvety texture and the harmonious balance of sweet beets and tangy buttermilk. Serve it in chilled bowls for an extra refreshing touch, or pair it with a crisp salad for a light summer meal.

Cold Peach and Ginger Soup

Last summer, I stumbled upon the most refreshing dish at a farmer’s market in Georgia, and it’s been a staple in my kitchen ever since. There’s something about the combination of sweet peaches and spicy ginger that just screams summer, and this cold soup is my go-to for beating the heat.

Ingredients

• 4 cups ripe peaches, peeled and diced
• 1 tbsp fresh ginger, grated
• 1 cup water
• 1/2 cup plain Greek yogurt
• 2 tbsp honey
• 1 tsp lemon juice
• 1/4 tsp salt

Instructions

1. In a blender, combine 4 cups ripe peaches, peeled and diced, 1 tbsp fresh ginger, grated, 1 cup water, 1/2 cup plain Greek yogurt, 2 tbsp honey, 1 tsp lemon juice, and 1/4 tsp salt.
2. Blend on high speed for 2 minutes, or until the mixture is completely smooth. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve.
3. Pour the soup into a large bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours, or until cold. Tip: The flavors meld beautifully overnight, making this a great make-ahead dish.
4. Before serving, give the soup a quick stir to recombine any separated liquids. Tip: Garnish with thin peach slices and a sprinkle of grated ginger for a beautiful presentation.

Fresh and vibrant, this soup is a delightful balance of sweet and spicy, with a creamy texture that’s incredibly satisfying. Serve it in chilled bowls or even in hollowed-out peaches for a fun, edible presentation at your next summer gathering.

Summer Vegetable Minestrone

Summer’s here, and there’s nothing like a bowl of fresh, vibrant minestrone to celebrate the season’s bounty. I remember my grandmother stirring a big pot of this soup on lazy Sunday afternoons, the kitchen filled with the aroma of fresh veggies and herbs. It’s a dish that’s as flexible as it is flavorful, perfect for using up whatever summer vegetables you have on hand.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup diced zucchini
• 1 cup diced yellow squash
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup small pasta
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth and bring to a boil.
5. Add 1 cup diced zucchini, 1 cup diced yellow squash, 1 cup green beans, and 1 can diced tomatoes. Reduce heat to simmer, cover, and cook for 15 minutes.
6. Tip: For a richer flavor, let the soup simmer uncovered for an extra 5 minutes.
7. Add 1/2 cup small pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
8. Tip: Stir the pasta occasionally to prevent sticking.
9. Remove from heat and stir in 1/4 cup chopped fresh basil. Season with salt and pepper to taste.
10. Tip: Let the soup sit for 5 minutes before serving to allow flavors to meld.

Hearty yet light, this minestrone is packed with the freshest flavors of summer. Serve it with a sprinkle of Parmesan and a slice of crusty bread for a meal that’s both nourishing and satisfying.

Chilled Melon Soup with Mint

Unbelievably refreshing and perfect for those scorching summer days, this Chilled Melon Soup with Mint is a dish I stumbled upon during a lazy afternoon when all I wanted was something cool and effortless. It’s since become my go-to for impressing guests or treating myself to a little luxury without the fuss.

Ingredients

• 4 cups cubed honeydew melon
• 1/4 cup fresh mint leaves
• 1 tbsp lime juice
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1/4 tsp salt

Instructions

1. Place the cubed honeydew melon in a blender and puree until smooth.
2. Add the fresh mint leaves, lime juice, Greek yogurt, honey, and salt to the blender.
3. Blend all ingredients together until the mixture is completely smooth and the mint is finely chopped. Tip: For an extra smooth texture, strain the soup through a fine mesh sieve.
4. Pour the soup into a large bowl and cover it with plastic wrap.
5. Chill the soup in the refrigerator for at least 2 hours, allowing the flavors to meld together. Tip: The soup can be made a day ahead for even more developed flavors.
6. Before serving, give the soup a quick stir and adjust the seasoning if necessary. Tip: Garnish with additional mint leaves or a dollop of Greek yogurt for an elegant presentation.

Absolutely silky and bursting with the sweet and tangy flavors of summer, this soup is a delight served in chilled bowls or even as a sophisticated starter in shot glasses for a party. The mint adds a refreshing zing that makes it irresistibly moreish.

Tomato Basil Bisque

Last summer, I found myself with an abundance of tomatoes from my garden, and that’s when this Tomato Basil Bisque became my go-to recipe. It’s creamy, comforting, and packed with fresh flavors that remind me of sunny days.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups fresh tomatoes, chopped
• 2 cups vegetable broth
• 1/2 cup fresh basil, chopped
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chopped tomatoes and vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes.
5. Remove from heat and blend the mixture until smooth using an immersion blender.
6. Return the pot to low heat, stir in chopped basil, heavy cream, salt, and pepper.
7. Simmer for an additional 5 minutes, stirring occasionally.

My favorite thing about this bisque is its velvety texture and the way the basil brightens up the rich tomato flavor. Serve it with a grilled cheese sandwich for the ultimate comfort meal.

Cold Carrot and Orange Soup

Just when you think summer couldn’t get any hotter, here comes a recipe that’s as refreshing as a dip in the pool. I stumbled upon this Cold Carrot and Orange Soup during a sweltering farmers’ market visit, and it’s been my go-to for beating the heat ever since. The combination of sweet carrots and zesty oranges is unexpectedly delightful, and the best part? No oven required.

Ingredients

• 4 cups carrots, peeled and chopped
• 2 cups orange juice, freshly squeezed
• 1 cup water
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 1/2 cup plain yogurt
• 2 tbsp fresh mint leaves, chopped

Instructions

1. In a large pot over medium heat, warm the olive oil for 1 minute until shimmering.
2. Add the chopped carrots to the pot, stirring occasionally, and cook for 5 minutes until they begin to soften.
3. Pour in the orange juice and water, then add the salt, ground ginger, and black pepper. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the carrots are very tender.
5. Remove the pot from the heat and let the mixture cool for 10 minutes.
6. Transfer the mixture to a blender and puree until smooth. For a silkier texture, strain the soup through a fine-mesh sieve.
7. Chill the soup in the refrigerator for at least 2 hours before serving.
8. Before serving, whisk the plain yogurt until smooth and drizzle over the soup. Garnish with chopped mint leaves.

Perfect for those days when the sun won’t quit, this soup’s velvety texture and vibrant flavors are a true celebration of summer. Serve it in chilled bowls or even as a sophisticated starter at your next backyard gathering.

Spicy Chilled Cucumber Soup

This summer, I found myself craving something refreshing yet bold to beat the heat, and that’s how I stumbled upon the idea of a Spicy Chilled Cucumber Soup. It’s the perfect blend of cool cucumbers with a kick of spice that wakes up your taste buds, making it an ideal dish for those sweltering July afternoons.

Ingredients

• 2 cups cucumbers, peeled and chopped
• 1 cup plain yogurt
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tbsp fresh dill, chopped
• 1/2 cup ice water

Instructions

1. In a blender, combine the cucumbers, yogurt, olive oil, garlic, salt, black pepper, and cayenne pepper. Blend until smooth.
2. Add the ice water to the blender and pulse until the soup reaches your desired consistency. Tip: The ice water not only thins the soup but also helps keep it chilled.
3. Pour the soup into a large bowl and stir in the fresh dill. Tip: For an extra burst of flavor, let the soup sit in the refrigerator for at least 30 minutes before serving.
4. Serve the soup chilled, garnished with additional dill if desired. Tip: For a creative twist, serve the soup in hollowed-out cucumbers for an impressive presentation.

Ultra-refreshing and with just the right amount of heat, this Spicy Chilled Cucumber Soup is a summer staple in my kitchen. The creamy texture contrasts beautifully with the crispness of the cucumbers, while the cayenne pepper adds a warmth that lingers pleasantly. Try pairing it with a slice of crusty bread for a light yet satisfying meal.

Summer Squash and Leek Soup

Many summer evenings, I find myself craving something light yet comforting, and that’s exactly when this Summer Squash and Leek Soup comes to mind. It’s a dish that reminds me of my grandmother’s garden, where the squash and leeks seemed to grow overnight, begging to be turned into something delicious.

Ingredients

• 2 tbsp olive oil
• 2 cups leeks, sliced
• 4 cups summer squash, diced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 2 cups sliced leeks to the pot, sautéing until they become translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in 4 cups diced summer squash, cooking for another 5 minutes until slightly softened.
4. Pour in 4 cups vegetable broth, bringing the mixture to a boil. Then, reduce heat to low and simmer for 20 minutes. Tip: The squash should be very tender when pierced with a fork.
5. Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
6. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup heavy cream until well combined.
7. Return the pot to low heat, warming the soup for an additional 2 minutes before serving.

The soup boasts a velvety texture with a sweet, subtle flavor from the summer squash, balanced by the slight sharpness of the leeks. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance.

Chilled Green Pea Soup

Craving something refreshing yet comforting for these warm summer days? I recently stumbled upon this Chilled Green Pea Soup recipe during a lazy afternoon, and it’s been a game-changer for my meal prep. It’s incredibly simple, requiring just a handful of ingredients, and the result is a vibrant, creamy soup that’s both nourishing and delightful.

Ingredients

• 4 cups frozen green peas
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh mint leaves, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Tip: Stir occasionally to prevent burning and ensure even cooking.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Add the frozen green peas to the pot, reducing the heat to simmer for 10 minutes.
6. Tip: The peas should be tender but still bright green for the best flavor and color.
7. Remove the pot from the heat and let the mixture cool slightly, about 5 minutes.
8. Transfer the soup to a blender, adding heavy cream, salt, and black pepper, then blend until smooth.
9. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve.
10. Chill the soup in the refrigerator for at least 2 hours before serving.
11. Garnish with chopped fresh mint leaves just before serving.

What I love most about this soup is its velvety texture and the sweet, fresh flavor of the peas, perfectly balanced with a hint of mint. Serve it in chilled bowls for an extra refreshing touch, or pair with a crisp salad for a light summer meal.

Avocado and Lime Soup

Craving something refreshing yet creamy for these warm summer days? I stumbled upon this Avocado and Lime Soup recipe during one of those lazy afternoons when the heat was just too much to handle, and it’s been a game-changer for my summer meals.

Ingredients

• 2 ripe avocados, peeled and pitted
• 3 cups vegetable broth
• 1/4 cup fresh lime juice
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped cilantro
• 1 small jalapeño, seeded and minced
• 1 tsp salt
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• 1/2 cup diced red onion
• 2 cloves garlic, minced

Instructions

1. In a blender, combine the avocados, vegetable broth, lime juice, Greek yogurt, cilantro, jalapeño, salt, and cumin. Blend until smooth. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve.
2. Heat olive oil in a small skillet over medium heat. Add the red onion and garlic, sautéing until translucent, about 3 minutes. Tip: Don’t let the garlic brown, or it will become bitter.
3. Stir the sautéed onion and garlic into the blended soup mixture. Tip: Letting the soup chill in the refrigerator for at least an hour enhances the flavors.
4. Serve cold, garnished with additional cilantro and lime wedges if desired.

Avocado and Lime Soup boasts a velvety texture with a zesty kick, perfect for beating the heat. Try serving it in chilled bowls or even in hollowed-out avocados for a fun presentation.

Cold Almond and Garlic Soup

During the sweltering summer months, I find myself craving dishes that are not only refreshing but also packed with flavor. That’s when I turn to my favorite Cold Almond and Garlic Soup, a recipe that’s as simple to make as it is delicious. It’s a dish that reminds me of lazy afternoons in my grandmother’s kitchen, where the blend of almonds and garlic created a symphony of flavors.

Ingredients

• 1 cup blanched almonds
• 2 cloves garlic
• 3 cups cold water
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1 tbsp white wine vinegar

Instructions

1. Soak the blanched almonds in cold water for at least 4 hours, or overnight for best results. This softens them, making blending smoother.
2. Drain the almonds and place them in a blender with the garlic, cold water, olive oil, salt, and white wine vinegar.
3. Blend on high speed for 2 minutes, or until the mixture is completely smooth. For a silkier texture, strain the soup through a fine mesh sieve.
4. Chill the soup in the refrigerator for at least 2 hours before serving. This enhances the flavors and ensures it’s refreshingly cold.
5. Serve the soup garnished with a drizzle of olive oil and a few whole almonds for crunch.

Zesty and velvety, this Cold Almond and Garlic Soup is a testament to how simple ingredients can create a dish with depth and character. Serve it in chilled bowls for an extra touch of elegance, or pair it with a crisp white wine for a sophisticated summer meal.

Summer Borscht

Craving something refreshing yet hearty for these warm summer evenings? I recently stumbled upon this vibrant Summer Borscht at a local farmers’ market, and it’s been a game-changer for my weekly meal prep. The cool, tangy flavors paired with the earthy beets make it a perfect dish to beat the heat.

Ingredients

• 4 cups water
• 1 lb beets, peeled and grated
• 1 tbsp olive oil
• 1 cup cucumber, diced
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 cup sour cream
• 2 tbsp dill, chopped

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Add the grated beets and sauté for 5 minutes, stirring occasionally to prevent sticking.
3. Pour in 4 cups water and bring the mixture to a boil, then reduce heat to simmer for 20 minutes.
4. Remove the pot from heat and let it cool to room temperature, about 1 hour.
5. Stir in 1 cup diced cucumber, 2 tbsp lemon juice, and 1 tsp salt until well combined.
6. Chill the borscht in the refrigerator for at least 2 hours before serving to enhance the flavors.
7. Serve each bowl with a dollop of 1/2 cup sour cream and a sprinkle of 2 tbsp chopped dill for garnish.

This Summer Borscht is a delightful symphony of textures, from the creamy sour cream to the crunchy cucumbers. The vibrant pink hue makes it a showstopper at any summer gathering, especially when served in clear glass bowls to showcase its beauty.

Chilled Red Pepper Soup

Kicking off the summer with a bowl of Chilled Red Pepper Soup feels like a refreshing breeze on a hot day. I remember the first time I tried it at a friend’s backyard BBQ, and I’ve been hooked ever since—its vibrant color and smooth texture are just the beginning of its appeal.

Ingredients

• 4 large red bell peppers, seeded and chopped
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. Toss the chopped red bell peppers with 1 tbsp olive oil and spread them on a baking sheet. Roast for 25 minutes until the edges are slightly charred.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
3. Add the minced garlic to the pot and sauté for another 1 minute until fragrant.
4. Transfer the roasted red peppers to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
6. Stir in the heavy cream, salt, and black pepper. Chill the soup in the refrigerator for at least 2 hours before serving.
7. Garnish with fresh basil before serving.

Mmm, the soup’s creamy texture and the sweet, smoky flavor of the roasted peppers make it a standout dish. Serve it in chilled bowls with a drizzle of olive oil and a side of crusty bread for a complete summer meal.

Cold Coconut and Lemongrass Soup

Craving something refreshing yet flavorful to beat the summer heat? I recently stumbled upon this Cold Coconut and Lemongrass Soup during a trip to a local farmer’s market, and it’s been a game-changer for my summer meals. The combination of creamy coconut and zesty lemongrass creates a symphony of flavors that’s both invigorating and soothing.

Ingredients

• 2 cups coconut milk
• 1 stalk lemongrass, bruised and chopped
• 1 tbsp ginger, grated
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1 tsp honey
• 1/4 tsp salt
• 1/4 cup cilantro, chopped
• 1/2 cup cucumber, diced
• 1/4 cup red bell pepper, thinly sliced

Instructions

1. In a medium saucepan, combine 2 cups coconut milk, 1 stalk lemongrass, and 1 tbsp grated ginger. Heat over medium heat until it just begins to simmer, then remove from heat. Tip: Bruising the lemongrass releases its aromatic oils, enhancing the soup’s flavor.
2. Allow the mixture to steep for 10 minutes to infuse the flavors. Then, strain to remove the lemongrass and ginger.
3. Stir in 1 clove minced garlic, 1 tbsp lime juice, 1 tsp honey, and 1/4 tsp salt into the strained coconut milk. Chill in the refrigerator for at least 2 hours. Tip: Chilling the soup allows the flavors to meld together beautifully.
4. Before serving, garnish with 1/4 cup chopped cilantro, 1/2 cup diced cucumber, and 1/4 cup thinly sliced red bell pepper. Tip: The cucumber and red bell pepper add a refreshing crunch and vibrant color to the soup.

Here’s the delightful part: the soup’s creamy texture contrasts wonderfully with the crisp vegetables, while the lemongrass and lime juice bring a bright, tangy flavor that’s perfect for hot days. Try serving it in chilled bowls for an extra refreshing touch.

Summer Tomato and Bread Soup

Finally, as the summer heat peaks, there’s nothing more comforting than a bowl of Summer Tomato and Bread Soup. It’s a dish that reminds me of my grandmother’s kitchen, where simplicity met flavor in the most delightful ways. This recipe is my modern take on that memory, perfect for using up those ripe summer tomatoes and stale bread.

Ingredients

• 4 cups ripe tomatoes, chopped
• 2 cups stale bread, cubed
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Tip: Toasting the garlic just right brings out its sweetness without any bitterness.
4. Add chopped tomatoes and cook until they start to break down, about 10 minutes, stirring occasionally.
5. Pour in vegetable broth and bring the mixture to a simmer, then reduce heat to low.
6. Tip: Simmering slowly allows the flavors to meld beautifully.
7. Add cubed stale bread, salt, and black pepper, stirring to combine.
8. Let the soup cook for another 5 minutes, or until the bread has absorbed the liquid and softened.
9. Tip: The bread should be soft but still hold its shape for the perfect texture.
10. Stir in fresh basil just before serving.

Just like that, you’ve got a soup that’s both hearty and refreshing, with the bread adding a lovely thickness to the tomato base. Serve it with a drizzle of olive oil and extra basil on top for a touch of elegance.

Chilled Mango and Coconut Soup

Kicking off the summer with a recipe that’s as refreshing as a breeze on a hot day, I’m thrilled to share my Chilled Mango and Coconut Soup. It’s a dish that takes me back to my first tropical vacation, where the flavors of mango and coconut became my ultimate comfort.

Ingredients

• 2 cups ripe mango, peeled and diced
• 1 cup coconut milk
• 1 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp ground ginger
• 1/4 cup water
• Fresh mint leaves for garnish

Instructions

1. In a blender, combine 2 cups ripe mango, 1 cup coconut milk, 1 tbsp lime juice, 1 tbsp honey, and 1/2 tsp ground ginger.
2. Blend on high speed for 1 minute, or until the mixture is completely smooth.
3. Add 1/4 cup water to the blender and pulse for 10 seconds to thin the soup slightly.
4. Pour the soup into a large bowl and cover with plastic wrap.
5. Chill in the refrigerator for at least 2 hours, or until the soup is cold.
6. Before serving, stir the soup well to ensure it’s evenly chilled.
7. Divide the soup among bowls and garnish with fresh mint leaves.

Perfectly silky with a vibrant mango flavor balanced by the creamy coconut milk, this soup is a summer staple. Serve it in chilled bowls for an extra refreshing touch, or pair it with a crisp salad for a light lunch.

Conclusion

You’ve just discovered a treasure trove of 21 refreshing summer soup recipes that promise to cool and delight. From vibrant gazpachos to creamy chilled avocado, there’s something for every palate. We’d love to hear which recipes you try and adore—drop a comment below! And if you found this roundup helpful, why not share the love? Pin this article on Pinterest to keep these summer favorites handy. Happy cooking!