cold soup

This cold, refreshing Summer Gazpacho is the easiest no-cook recipe for when the weather is hot and summer produce is at its best!

Summer Gazpacho

15 ounces. can crushed tomatoes (0.69)

vegetable juice (like V8) (0.35)

sweet onion (about 1 cup chopped) (0.40)

cucumber (about 2 cups chopped) (0.50)

parsley (0.35)

cilantro (0.20)

garlic, minced (0.08)

olive oil (0.16)

salt (0.05)

tsp Freshly cracked black pepper (0.02)

lemon juice (0.04)

avocado (0.99)

Add the crushed tomatoes and vegetable juice to a food processor or blender.

Peel the cucumber, if desired. Cut the onion and cucumber into chunks. Wash the parsley and cilantro well. Mince the garlic. Add the cucumber, onion, parsley, cilantro, garlic, olive oil, salt, pepper, and lemon juice to the food processor or blender.

Purée the ingredients, or leave them slightly chunky, if preferred. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for 30 minutes before serving. Give it one last taste after chilling, in case the flavors need to be adjusted.

Dice the avocado just befor serving and add a few chunks on top of each bowl. Add extra pepper and olive oil to each bowl, if desired.

Salmorejo is a thicker version of gazpacho - cold tomato soup - and is traditionally served in small terracotta bowls and garnished with chopped jamon* and boiled egg.

Salmorejo

sliced white bread,

1kg fresh tomatoes, peeled, seeded, chopped

garlic cloves, chopped

milliliters (2 tbsp) white wine vinegar

160 milliliters (8 tbsp) Spanish olive oil

Extra virgin olive oil, to drizzle

Shredded jamon, to serve (see Notes)

Peeled, chopped hard-boiled egg,

This chilled soup is not only ready in under 15 minutes, but also should be obligatorily eaten on a beautiful sunny day.

Tomato and capsicum gazpacho

1kg roma tomatoes, roughly chopped

garlic clove, chopped

red onion, sliced

(60 milliliters) red wine vinegar

tsp caster sugar

basil, leaves picked

(185 milliliters) extra virgin olive oil

sourdough, torn into small pieces

chives,

Micro basil, to serve

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No cream is necessary in this asparagus soup recipe, just vegetables and broth puréed to velvety perfection.

Chilled Asparagus Soup

olive oil, divided, plus more for drizzling

onions,

asparagus

salt and black pepper

chicken broth

spinach

Bon Appétit

Heat 4 Tbsp. oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8–10 minutes. Add ½-inch asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, 4–5 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8–10 minutes. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.

Set a fine-mesh sieve over a large bowl; set aside. Working in batches, purée soup in a blender until very smooth. Strain through prepared sieve. Stir remaining 2 Tbsp. oil into soup; season to taste with salt and pepper. Cover and chill until cold, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Divide asparagus tips and thinly sliced stalks among bowls; pour chilled soup over. Drizzle each with a few drops of oil.

A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.

Bloody Mary Salmorejo

½”-thick slices white bread, toasted, torn into bite-size pieces

garlic clove, finely grated

heirloom tomatoes

Tbsp. sherry vinegar or red wine vinegar

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

½ tsp. smoked paprika

black pepper

olive oil

Halved jammy eggs, prosciutto

red pepper flakes and finely chopped parsley (for serving)

I make cold tomato-based soups all summer because I am notoriously bad at using up all of the heirlooms in my weekly CSA produce box. When I’ve reached max capacity on BLTs and the ’matos are on their last legs, I throw them in a blender and drink the results (don’t knock it ’til you try it) from a tall glass like a salty, ultra-refreshing smoothie.
What distinguishes a salmorejo from gazpacho—another Spanish warm-weather tomato soup—is the inclusion of bread as a thickener. I like toasted white bread here for the complex flavor note and velvety texture it provides. We’re ladling the chilled soup into bowls and giving it the Bloody Mary treatment with spicy, meaty, briny toppings that help make it feel like a full meal. —Kendra Vaculin

Purée bread, garlic, tomatoes, vinegar, salt, and paprika in a blender until smooth; season mixture generously with black pepper. With the motor running, gradually stream in oil and blend until emulsified. Transfer soup to an airtight container; cover and chill until very cold, at least 30 minutes.

Ladle soup into bowls and top with egg halves and prosciutto if using. Thread olives, anchovies, and/or pickles of your choice onto skewers and set across bowls (or serve toppings alongside soup). Sprinkle some red pepper flakes and parsley and more black pepper on top.
Do ahead: Soup can be made 4 hours ahead. Keep chilled. Whisk just before serving.

A rich, creamy and refreshing cucumber, yougurt and herb soup

Cucumber, Yogurt, and Herb Soup

dill

chives

parsley (about 15 sprigs)

English cucumbers (about 8 ounces each)

lemon

garlic

low fat yogurt

olive oil,

tahini

salt

white pepper

rice vinegar

Flaky salt (optional)

Storage: The soup can be refrigerated in an airtight container for up to 4 days. Stir before serving.

The Kitchn

Amelia Rampe

Step 1

Prepare the following, adding each to a blender as you complete it: Pick fresh dill fronds until you have 2 tablespoons. Coarsely chop fresh chives until you have 1/4 cup. Pick the leaves from about 10 fresh parsley sprigs and coarsely chop until you have 2 tablespoons.

Step 2

Trim the ends from 2 medium English cucumbers. Cut in half crosswise, then cut each piece in half lengthwise. Scoop out the watery centers with a small spoon and discard. Finely chop the cucumber until you have 1/2 cup and refrigerate for garnish. Coarsely chop the remaining cucumbers and add it to the blender. 

Step 3

Juice 1 medium lemon until you have 2 tablespoons. Add the juice, 1 garlic clove, 1 1/4 cups plain Greek yogurt, 1/4 cup olive oil, 2 tablespoons tahini, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper to the blender. Blend until the mixture is creamy and smooth, 45 seconds to 1 minute. Place the blender in the refrigerator (or you can transfer the soup to a bowl) and chill for at least 4 hours and up to overnight.

Step 4

When  ready to serve, pick and coarsely chop fresh dill fronds, parsley leaves, and chives until you have 1 tablespoon. Add 1 tablespoon rice vinegar to the soup and stir the soup to combine. Pour into serving bowls and garnish with a swirl of olive oil, the reserved cucumber, herbs, and a pinch of flaky salt.

This gazpacho recipe is one of our favorite cold soup recipes!

9 Best Cold Soup Recipes

English cucumber

tomatoes (chopped)

fresno chiles (or ½ red bell pepper, stemmed and seeded)

onion

garlic cloves

¼ cup chopped cilantro (plus more for garnish)

sherry vinegar or red wine vinegar

extra virgin olive oil (plus more for drizzling)

sea salt

Cherry tomatoes and fresh herbs (for garnish)

Finely chop ¼ of the cucumber and reserve for garnish.

Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.

Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

The refreshing cucumber soup is served cold, so it will go down well on a summer’s day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.

Cucumber soup

cucumbers (about 675 grams)

Greek yogurt

limes, juiced

tarragon,

mint sprigs, leaves picked

Finely chop a third of one of the cucumbers and set aside for when you’re ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.

Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

This recipe, from Nakamura in New York, means we can eat ramen all year long. There's a secret ingredient that adds nutty-creaminess, plus addicting chili oil, and crunchy toppings. 

Chilled Ramen with Chili Oil

ginger, peeled, very finely chopped

sesame oil

vegetable oil

red pepper flakes

paprika

sesame seeds

mirin (sweet Japanese rice wine)

sugar

red or white miso

sake

Sichuan peppercorns

scallions, thinly sliced

1½-inch piece ginger, peeled, finely grated

apple wedge (about ⅛ of apple), peeled, finely grated

garlic cloves, finely grated

white, sweet white, and/or red miso

toban djan (chili bean paste)

Kosher salt

noodles noodles

Persian cucumbers,

radishes

basil

soy milk or other nondairy milk or regular milk

3x1-inch strip grapefruit zest, very thinly sliced

soy sauce

Plain unsweetened granola

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over. This recipe is from Shigetoshi "Jack" Nakamura of Nakamura in New York.

Bring ginger, sesame oil, vegetable oil, red pepper flakes, and paprika to a gentle simmer in a small saucepan over medium heat. Let bubble gently 30 seconds, then remove from heat. Add sesame seeds, mirin, raw sugar, miso, sake, and Sichuan peppercorns and whisk until sugar is dissolved. Return paste to a gentle simmer, then let cool.

Do Ahead: Sichuan chili paste can be made 1 month ahead. Cover and chill.

Cook scallions, ginger, apple, garlic, miso, mirin, sake, toban djan, and red pepper flakes in a small saucepan over medium heat, stirring, just until warm (do not let it simmer) and garlic no longer tastes raw, about 5 minutes.

Do Ahead: Miso tare can be made 1 month ahead. Let cool; cover and chill.

Heat oil in a small saucepan over medium-high until very hot but not quite smoking. Add scallions and paprika; season with salt. Cook, swirling pan often, until scallions are browned and oil is deep red, about 2 minutes. Let cool.

Do Ahead: Chili oil can be made 1 month ahead. Cover and chill.

Cook noodles in a large pot of boiling salted water according to package instructions until al dente. Drain, then immediately chill in a bowl of ice water. Drain again.

Toss cucumbers, bell pepper, and radishes with 3 Tbsp. Sichuan chili paste in a small bowl until well coated. Season to taste with salt. Toss in basil.

Whisk miso tare into milk in a medium bowl, then whisk in grapefruit zest and soy sauce.

Divide noodles, then milk mixture and vegetables, among bowls. Toss granola or other crunchy toppings of choice in a little chili oil in a small bowl and scatter over noodles; drizzle with more chili oil.

This recipe, from Nakamura in New York, means we can eat ramen all year long. There's a secret ingredient that adds nutty-creaminess, plus addicting chili oil, and crunchy toppings.

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)

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

5-6 Tbsp sour cream

cucumbers cucumbers

potatoes,

eggs,

chicken breast, cooked*

green onions

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 refreshing cold soup, perfect for summer.

Gazpacho

tomatoes tomatoes

green bell pepper

cucumber

white onion

garlic (not too big)

bread

splash Sherry vinegar (Vinagre de Jerez, although red

Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on.

Soak the day old bread in water, squeeze out, and set aside.

Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.

Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.

Peel the garlic and slice it in half.

Cut the onion into a few slices and add it to the blender too.

Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.

Blend the vegetables at a high speed until it is completely pureed.

Add the salt and vinegar, soaked bread and, while blending on a slow speed, slowly add the olive oil.

Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.

Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

INSTRUCTIONS

This vegan corn chowder with coconut milk cooks up sweet with a touch of spice and tanginess from cayenne pepper and fresh lime juice. This easy soup recipe makes a hearty vegan soup your family will love!

Top 15 cold soup recipes from across the web

The most viewed cold soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Summer Gazpacho

Salmorejo

Tomato and capsicum gazpacho

Chilled Asparagus Soup

Bloody Mary Salmorejo

Cucumber, Yogurt, and Herb Soup

9 Best Cold Soup Recipes

Cucumber soup

Chilled Ramen with Chili Oil

Chilled Ramen with Chili Oil

Okroshka (Russian Cold Soup)

Gazpacho

Vegan Corn Chowder (Coconut Milk)

Ajo blanco

Easy Pastina Soup

Top 15 cold soup recipes from across the web

The most viewed cold soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer Gazpacho

Salmorejo

Tomato and capsicum gazpacho

Chilled Asparagus Soup

Bloody Mary Salmorejo

Cucumber, Yogurt, and Herb Soup

9 Best Cold Soup Recipes

Cucumber soup

Chilled Ramen with Chili Oil

Chilled Ramen with Chili Oil

Okroshka (Russian Cold Soup)

Gazpacho

Vegan Corn Chowder (Coconut Milk)

Ajo blanco

Easy Pastina Soup

The most viewed cold soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine