10+ Chilled Soup Recipes For Those Warm Summer Nights
One of the best parts about spring and summer is all of the fresh, local produce options that are available. There's something special about farm-fresh root veggies in early spring and tomatoes in July, especially when they're grown just a few miles away.
When you think of eating fresh fruits and veggies in the summer, you probably picture them in a salad or charred up on the grill. But what about blending them up and turning them into a chilled soup?
Chilled summer soups are easy to make and will keep well for multiple days, making them a great option for spring and summer meal prep. You can have a big bowl of soup as your main course, or you can serve it in a small bowl alongside grilled chicken, steak, or seafood. Chilled soup is super versatile, and is a great way to cool down after a long day of playing in the sun.
So whether you're looking for an easy way to use all the veggies you grew in your garden or just want to cool off, we've put together some of our favorite chilled soup recipes to enjoy all spring and summer long.
Photo Courtesy of Co+op
Heirloom Tomato Gazpacho
The great part about heirloom tomatoes is that they all have their own unique flavor profile.
Chances are, each time you make this soup it's going to taste a little different, and that's the fun of it!
Ingredients
2 pounds ripe heirloom tomatoes, roughly chopped
1 cucumber, seeds removed, roughly chopped
1 small red onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
1 jalapeño pepper, chopped
1 cup cubed bread (French or rustic bread)
2 tablespoons red wine vinegar
2 tablespoons lime juice
4 tablespoons olive oil
2 tablespoons chopped fresh cilantro
Salt and black pepper to taste
Directions
Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth.
Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.
Photo Courtesy of Co+op
Chilled Summer Borscht
Not only does this chilled soup look absolutely beautiful, but the taste is pretty fantastic too.
If you planted beets this year, you'll definitely want to keep this recipe in your back pocket!
Ingredients
6 to 8 baby beets
3 tablespoons vegetable oil or butter
1 sweet onion, peeled and chopped
1 small celery root, peeled and chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon sugar
1 quart of vegetable broth
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh dill
Sea salt and freshly cracked pepper to taste
Sour cream for garnish (optional)
Directions
Wrap the beets in foil and bake them at 400° F for 1 hour or until fork tender. Cool and slip off the skins; coarsely chop.
In a heavy pot, heat oil or butter and sauté onions, celery root and garlic for 5 minutes or until onions are tender and lightly golden. Stir in tomato paste and sugar and cook for 1 minute more.
Add beets, broth, vinegar and dill. Cook for 5 minutes, to meld the flavors. Season well with salt and pepper. Allow to cool, then puree in batches until smooth. Add more broth if it is too thick. Chill completely.
Serve garnished with sour cream, if using, and dill sprigs and pass the pepper mill.
Photo Courtesy of Co+op
Strawberry Tomato Gazpacho
This is a recipe you need to keep in your back pocket for that sweet convergence of local tomato and local strawberry season.
Ingredients
1 pound strawberries, washed, hulled, and coarsely chopped
1 pound tomatoes, coarsely chopped
1 cup chopped green bell pepper
1 cup chopped cucumber (peeled and seeded)
1/2 cup chopped onion
1 clove fresh garlic
1 fresh jalapeño, seeds and stem removed
Zest of 1 lime
4 tablespoons fresh lime juice
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
Directions
Blend all of the ingredients together in a blender, in small batches if necessary. Stir well and taste for salt.
This soup is at its refreshing best when served just under room temperature. Refrigerate the fruit and vegetables shortly before blending if you plan to serve it immediately.
Green Gazpacho Soup with Rose Petal Ice
This might be the prettiest soup we've ever seen!
Featuring spinach, cucumber, green chili, onions, and a variety of fresh herbs, this vegan-friendly soup from Thrive Magazine is easy to blitz up on a sweltering summer day.
Rose petal ice and avocados arranged into a floral shape really take the presentation to the next level.
Zucchini Soup with Crème Fraîche
If you've ever had chilled soup at a restaurant, chances are it was served as an appetizer in a fancy little cup.
This recipe is the at-home take on that restaurant experience and features fresh summer zucchini.
Watermelon Gazpacho
Traditionally, gazpacho is a cold soup made of raw blended vegetables.
But this fruity take on it features cooling watermelon and cucumber.
You could add jalapeños for a kick of heat, too.
Chilled Zucchini Soup with Purslane
You may have never heard of purslane before, but you've definitely seen it.
It's a common weed, but can also be a delicious delicacy when it's prepared with complementary flavors.
This chilled soup incorporates zucchini, basil, and onions with purslane for a flavorful soup that's perfect on a hot summer day. Can't find purslane? Sub in some arugula.
Smoky Salmorejo
Smoked olive oil adds a rich flavor to this soup without the hassle of using a smoker.
Sliced grapes add a touch of sweetness that rounds out the soup.
Chilled Melon Soup
Refreshing melon, zesty lime, and spicy jalapeños come together in a chilled soup that's a perfect quick and easy weeknight summer meal.
Chilled Strawberry-Rhubarb Soup
If you have leftover rhubarb from the pie you made last week and have no idea what to do with it, check out this chilled soup take on that classic flavor combo.
Make sure to keep this recipe on hand when strawberry season in Skagit hits!
Garden-Fresh Asparagus Soup
Asparagus is a vegetable that lends itself particularly well to chilled soup.
Chilled Cucumber Melon Soup
This slightly sweet and super refreshing chilled soup is particularly delicious on a hot summer day when cucumbers and melon are at their peak freshness.