chilled soup

Here's what you need: medium zucchinis, spinach, fresh basil leaves, pine nuts, shredded parmesan cheese, garlic, olive oil, lemon juice, salt, pepper, cherry tomatoes, prosciutto, lemon wedge

Pesto And Prosciutto Zucchini Linguine Recipe by Tasty

zucchinis,

spinach

basil leaves,

pine nuts

cheese,

garlic,

olive oil,

lemon juice

salt,

pepper,

cherry tomatoes, halved

prosciutto, torn

lemon wedge,

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Tasty

Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.

Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.

Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.

Sprinkle with Parmesan and garnish with basil and lemon wedges.

https://vid.tasty.co/output/100410/landscape_480/1530231269

Recipe video above. Corn Soup is one of those rare soups best served cold. For all those days when it&#039;s too hot to even contemplate eating hot food!Sweet summer corn is the star here that makes a simple corn stock that drives home the corn flavour. If you can&#039;t get good fresh corn where you are, use frozen corn instead but prop the flavour up with chicken or vegetable stock.Serve cold as a canape in shot glasses, tea cups as a starter, or bowls as a meal. Serves 6 as a meal.

Cold Corn Soup for Summer

corn

water

100 grams/ 7 tbsp unsalted butter

garlic (, chopped)

onion (, finely sliced)

celery (, sliced)

leek (, white part only, finely sliced (sub 1/2 onion))

salt (, cooking/kosher salt, plus more as needed)

cream (, full fat)

thyme

bay leaf (, preferably fresh otherwise dried)

tsp black peppercorns

coriander seeds

corn kernels (, sautéed in butter until golden

onion

Cut off kernels: Cut the corn kernels off the cobs and transfer to a bowl.

Corn stock: Cut the cobs in half. Place in a large pot with the water. Bring to a boil, then reduce to medium low and simmer for 30 minutes. Strain - it should be 2 litres. If it&#039;s much more , simmer to reduce. If less, top up with water.

Sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.

Sauté aromatics: Melt butter in a pot over medium high heat. Add onion, celery, leek and garlic. Cook for 4 - 5 minutes until soft.

Cook corn: Add corn kernels then cook for 6 to 7 minutes.

Simmer: Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.

Cream: Add the cream and cook for 3 minutes.

Blend and sieve: Remove the Sachet. Blend in batches in a blender on high speed until smooth. CAUTION! Hot liquid + tightly sealed blender lid = soup explosion! To avoid this, either cool before blending. OR remove the lid of the feeding tube in the blender lid. Cover the exposed hole with a folded tea towel as you blend hot liquid. You will see me do this in the recipe video.

Strain: Pass through a fine sieve.

Adjust salt: Taste and add more salt if needed.

Chill and serve: Cool, then transfer to the fridge to chill completely. Intended to be served chilled or cool, but also great at room temperture or warm!

How to serve: In shot glasses as a canape, tea cups as a small starter, or bowls as a meal with hunks of crusty bread. Garnish with kernels sauteed in butter with green onion slices and a drizzle of extra virgin olive oil (basil oil would be even more incredible!).

This simple, refreshing, chilled Spanish soup is perfect on a hot day. Crumbled boiled egg makes a tasty garnish.

Nigel Slater's gazpacho 

½ cucumber, peeled, roughly chopped

yellow pepper, de-seeded, roughly chopped

red pepper, de-seeded, roughly chopped

tomatoes,

banana shallots, roughly chopped

garlic cloves, roughly chopped

grams/3½oz stale white bread,

olive oil

tbsp sherry vinegar

Chilled Cantaloupe Soup is super easy and so refreshing!  Serve it as a starter for an elegant lunch, light summer supper or as a healthful late afternoon "pick-me-up!"

Chilled Cantaloupe Soup

extra large cantaloupe ((orange melon))

orange juice

Greek yogurt

honey (or

white wine vinegar

Salt (to taste)

Orange wedges (for serving)

Basil (for serving)

Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.

Cut into 1/2-inch cubes and place in a large bowl.

Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth.

Adjust sweetness with honey and add a pinch of salt to taste. Serve garnish with orange slices and basil or mint sprigs.

Okroshka is a refreshing Russian Cold Soup that&#x27;s perfect for a hot summer day. It&#x27;s healthy, delicious, and filling. This simple recipe is very easy to make using budget-friendly ingredients. Perfect for meal-prep.

Okroshka (Russian Cold Soup)

lemon

-3 cups kombucha (1/2 cups per portion)

5-6 Tbsp sour cream

cucumbers cucumbers

radishes

potatoes,

eggs,

chicken breast, cooked*

dill

green onions

salt

Bake or boil the potatoes whole with the...

Bake or boil the potatoes whole with the skin on. Make hardboiled eggs, and cook the meat if using. Let everything cool completely. Then peel the potatoes and eggs.

Dice the cucumbers, radishes, potatoes, and eggs and...

Dice the cucumbers, radishes, potatoes, and eggs and place everything into a large bowl.

Slice the chicken into small bite-sized pieces and...

Slice the chicken into small bite-sized pieces and add it to the veggie mixture.

Chop the herbs. Add the herbs to the...

Chop the herbs. Add the herbs to the bowl. Mix to combine. Place into a refrigerator and chill for about 30 minutes or more.

When ready to serve, place about a cup...

When ready to serve, place about a cup of the mixture into a soup bowl and add the type of liquid you are using and season with salt to taste. Optionally, you can add a couple of ice cubes to the serving.

A cool and creamy, dairy free soup that&#039;s perfect for summer. And it&#039;s all made easily in a blender.

Cold Cucumber Soup

English cucumbers (peeled, seeded, & chopped (about 4 cups))

almond milk

garlic

basil leaves

apple

juice of 1/2 lime

Himalayan pink salt (or

(optional, if needed)

cucumber

red pepper

almonds

Place all of the soup ingredients into a high speed blender and purée until smooth. Add water (or additional almond milk) to thin, if needed.

Carefully transfer to an airtight container and place in the fridge for 1 to 2 hours to chill.

Once chilled, serve garnished with diced cucumber, red peppers, and silvered almonds.

Hi!  I made it today &amp; I thought it was delicious but I have to reiterate that I am completely obsessed with cucumbers right now.  LOL!  I even left the peels on and seeds in them.  Of course i trimmed off the cucumber ends, but that was all.  The vitamix did an amazing job so i didn’t even know they were in there, but i was able to get make this excellent recipe even more nutritious!  I also substituted the lime for the lemon &amp; it worked out just fine. Next time, i think I’m going to add some white or yellow onions too just because i love them so much!  I also used fresh spinach bc i didn’t have basil on hand &amp; it was absolutely phenomenal!  Thx very much for this fantastic recipe!

Great recipe! Followed as written. Well blended flavours (no pun intended).Very refreshing with a nice garlic zing!

Tasty but the garlic and onion were too much for a raw soup. if i make again, I'll halve both.

Hi Jenn
We eat a lot of gazpacho in summer with watermelon or tomato base. 
I was not sure if I would like the unsweetened almond milk.

Used my home grown cucumbers (left the peel on), Thai basal I had frozen last season, a batch of homemade almond milk and used the juice of a whole lime. 

Jenn it was amazing!! 
Would love to send you the pic 🥒💚🥒

I really like this soup for lunch
  Quick and easy. Very refreshing.

I backed off the garlic and onions to about 1/4 and added a teaspoon or so  of Maggie sauce… so amazing!!! Thanks for this. Ate it two days in a row already!

https://content.jwplatform.com/videos/yDokXloY.mp4

A cool and creamy, dairy free soup that’s perfect for summer. This Cold Cucumber Soup is easily in a blender in just minutes. Simply blend, chill, and serve!

Serve this chilled green soup as part of a summer menu. No cooking is required – simply whizz up the ingredients to make a refreshing, nutrient-packed meal

Chilled green soup with feta

vegetarian feta

red chilli

baby spinach

avocados

natural yogurt

basil

tbsp toasted mixed seeds

Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest. Set aside.

Tip the remaining ingredients (except the seeds) into a food processor and blitz until smooth. Season. Add 50-100ml cold water and blitz again to loosen. Chill for up to 1 hr.

Pour into four bowls and top with the feta, marinating liquid and seeds.

Serve this creamy, tangy, refreshing chilled avocado soup as an appetizer, or top with the 5-minute sauteed shrimp for a light and healthy lunch or dinner.

Chilled Avocado Soup with Greek Yogurt, Cucumber, and Shrimp

English cucumbers, (peeled)

lime juice

ice water, (plus more for thinning)

cilantro

scallions, (sliced)

Kosher salt

lime, (for serving,

Feta, (for serving)

extra virgin olive oil

shrimp,

Aleppo pepper

Prep the cucumber and avocado: Roughly chop two of the avocados and one of the cucumbers. Add to a high-speed blender.

Make the puree: To the blender, add the jalapenos, lime juice, yogurt, ice water, ¼ cup of the cilantro, and 3/4 of the the scallions (save some for garnish).  Season to taste with salt  (2-3 teaspoons),  then puree until completely smooth. Transfer to a large bowl.

Finish and chill the soup: Cut the remaining two avocados and remaining cucumber into 1/4-inch cubes and stir into the soup. Thin with ice water as desired (about 1 to 1 1/2 cups). Season again with salt to taste. Refrigerate for about 1 hour (or see notes for a quick-chilling method).

Make the Soup

Saute the shrimp. In a large skillet, heat oil over medium-high heat until shimmering. Season the shrimp with salt and Aleppo pepper, then  add shrimp to hot oil and cook, turning once, until opaque throughout, 2 to 3 minutes.

Optional: Make the Shrimp Topping

Ladle the soup into bowls. Garnish with the shrimp (if using), remaining cilantro and sliced scallions. Crumble feta cheese on top to finish, then serve each bowl with with a lime wedge.

Garnish and Serve

Delicious and refreshing! I only used 1 jalapeno because I didn't want too much of a spicy edge. A great starter for a summer meal or any time you want some avo/cucumber love. :)

Unfortunately while I usually love the recipes I find on here, I really, really dislike this one. It's this weird combination of bland and spicy. I don't know what to do with it now, either, because not a single one of us likes it at all and it makes a LOT. One blender full, in fact. 

If anyone has any ideas on how to make it more interesting please let me know.

This white gazpacho soup should be creamy with a mild hit of garlic. You don’t have to peel the grapes, but it’s so much better if you do – it means there is no hint of tannin, just a bright, crisp sweetness.

Ajo blanco

75 grams/2½oz white bread,

600 milliliters/20fl oz iced water

garlic cloves, finely chopped

½ cucumber, peeled, deseeded and roughly chopped

75 milliliters/2½fl oz olive oil

tbsp sherry vinegar vinegar

salt and white pepper

tbsp flaked almonds

green grapes,

This vibrant, chilled gazpacho combines ripe tomatoes, crisp vegetables, and a kick of spice, making it a refreshing treat on hot days that's both healthy and satisfying.

Chilled Spicy Spanish Gazpacho

cucumber,

red bell pepper,

green bell pepper,

red onion, chopped

tomato juice

red wine vinegar

black pepper

cayenne pepper (adjust

parsley

In a large blender or food processor, combine the tomatoes, cucumber, red + green bell peppers, onion, and garlic. Blend until smooth.

Add the tomato juice, olive oil, red wine vinegar, salt, black pepper, cayenne pepper, and lemon juice to the blended vegetables. Blend again until everything is well combined and smooth.

Taste the gazpacho and adjust seasoning if needed. For more heat, add extra cayenne pepper or a splash of hot sauce.

Once the desired consistency and flavor are achieved, transfer the mixture into a large bowl or airtight container.

Chill in the refrigerator for at least 2 hours, allowing the flavors to meld together.

Before serving, give it a good stir and check the seasoning one last time.

Ladle into chilled bowls, garnish with fresh parsley or basil if desired, and serve cold.

Top 11 chilled soup recipes from across the web

The most viewed chilled soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pesto And Prosciutto Zucchini Lingu...

Cold Corn Soup for Summer

Cold Corn Soup for Summer

Nigel Slater's gazpacho

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Okroshka (Russian Cold Soup)

Cold Cucumber Soup

Chilled green soup with feta

Chilled Avocado Soup with Greek Yog...

Ajo blanco

Chilled Spicy Spanish Gazpacho

Top 11 chilled soup recipes from across the web

The most viewed chilled soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pesto And Prosciutto Zucchini Lingu...

Cold Corn Soup for Summer

Cold Corn Soup for Summer

Nigel Slater's gazpacho

Chilled Cantaloupe Soup

Okroshka (Russian Cold Soup)

Cold Cucumber Soup

Chilled green soup with feta

Chilled Avocado Soup with Greek Yog...

Ajo blanco

Chilled Spicy Spanish Gazpacho

The most viewed chilled soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine