When the summer heat hits, nothing beats the refreshing allure of a chilled soup. These 9 cold soup recipes are bursting with vibrant flavors, from tangy gazpacho to creamy avocado blends, offering a cool escape in every spoonful. With just 10 minutes of prep and a couple of hours to chill, you’ll have a dish that’s as effortless as it is satisfying. Each recipe balances silky textures with crisp, fresh ingredients, making them perfect for light lunches or elegant dinners.
From the zesty kick of citrus to the smooth richness of yogurt, these soups are a feast for the senses. They’re not only hydrating but also packed with nutrients, making them a guilt-free indulgence. Whether you’re hosting a summer gathering or simply cooling off at home, these recipes are your go-to for staying refreshed. Dive into a bowl of chilled perfection and let the flavors transport you to a breezy, sunlit paradise.
Fresh & Flavorful Ingredients
- 1 English cucumber (reserve ¼ for garnish)
- 2½ pounds ripe tomatoes, chopped
- 2 Fresno chiles or ½ red bell pepper, stemmed and seeded
- ¼ small red onion, rinsed
- 4 small garlic cloves
- ¼ cup chopped fresh cilantro, plus more for garnish
- 3 tablespoons sherry vinegar or red wine vinegar
- ½ cup extra virgin olive oil, plus more for drizzling
- 1¼ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- Cherry tomatoes, for garnish
- Fresh herbs, for garnish
Simple & Refreshing Instructions
- Prepare the cucumber: Finely chop ¼ of the cucumber and set aside for garnish. Peel the remaining cucumber, cut into chunks, and transfer to a blender.
- Blend the soup: Add the chopped tomatoes, Fresno chiles (or red bell pepper), red onion, garlic, cilantro, vinegar, olive oil, salt, and pepper to the blender. Blend until smooth.
- Season and chill: Taste the soup and adjust seasoning if needed. Transfer to a container and chill in the refrigerator for at least 2 hours to allow flavors to meld.
- Serve and garnish: Pour the chilled soup into bowls. Top with the reserved diced cucumber, halved cherry tomatoes, fresh herbs, a drizzle of olive oil, and a sprinkle of freshly ground black pepper. Enjoy!
Cool & Creative Serving Suggestions
Elevate your cold soup presentation by serving it in chilled bowls or even hollowed-out cucumber halves for a fun, summery twist. Pair it with crusty bread, grilled pita, or a side of avocado toast for a light yet satisfying meal. For a refreshing drink pairing, try a crisp white wine or a mint-infused iced tea.
Storage Tips for Maximum Freshness
This soup can be stored in an airtight container in the refrigerator for up to 3 days. If it separates slightly, just give it a quick stir or blend before serving. For longer storage, freeze it in portion-sized containers for up to 1 month—thaw in the fridge overnight and adjust seasoning if needed.
Quick Swaps & Recipe Variations
Swap out the Fresno chiles for jalapeños if you prefer a milder heat, or use yellow tomatoes for a vibrant color twist. For a creamier texture, add a dollop of Greek yogurt or avocado before blending. If cilantro isn’t your thing, fresh basil or parsley makes a great alternative.
Time-Saving Tips for Busy Days
Prep your veggies the night before and store them in the fridge to cut down on prep time. If you’re short on chilling time, pour the soup into a shallow dish and place it in the freezer for 20-30 minutes to cool it quickly without freezing.
Essential Equipment for Smooth Blending
A high-speed blender works best for achieving that silky-smooth texture, but a food processor can also do the job. If you prefer a chunkier soup, pulse the ingredients instead of blending fully. Don’t forget a sharp knife and cutting board for prepping those fresh ingredients!
9 Cold Soup Recipes for Hot Summer Days
Equipment
- blender
Ingredients
- 1 English cucumber
- 2½ pounds ripe tomatoes, chopped
- 2 fresno chiles, or ½ red bell pepper, stemmed and seeded
- ¼ small red onion, rinsed
- 4 small garlic cloves
- ¼ cup chopped fresh cilantro, plus more for garnish
- 3 tablespoons sherry vinegar or red wine vinegar
- ½ cup extra virgin olive oil, plus more for drizzling
- 1¼ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- Cherry tomatoes, for garnish
- Fresh herbs, for garnish
Instructions
- 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, chiles, 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, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.