Recipe Roundup

36 Cold Soup Recipes to Keep You Cool This Summer

Whether you're craving classic Spanish gazpacho or an earthy-sweet bowl of blended beets, these cold soups are just the refreshment you're looking for.
Three bowls of bright green pured soup topped with swirls of a darkergreen oil.
Photo by Chelsea Kyle, food and prop styling by Ali Nardi

When the summer heat is thick enough to cut, cold soup is a relief. A quick watermelon gazpacho or cool-and-creamy blend of peas and yogurt will chill the body and calm the mind. Luckily, many of these cold soup recipes are also quick and easy to make, even in a humid August kitchen, thanks to your blender or food processor. Check out our list below for our best recipes for refreshing corn soup, chilled ramen, salmorejo, radish-buttermilk soup, and more.

  • Chilled coconut corn soup in three bowls.
    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    1/36

    Chilled Coconut Corn Soup

    Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy cold soup is exactly what you want for a light meal on a late summer day. It also just happens to be vegan, enriched with coconut milk and a Yukon Gold potato.

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  • Photo by Chelsea Kyle, food and prop styling by Ali Nardi
    2/36

    Cold Pea Soup With Herbed Oil Swirl

    Yogurt adds luxurious creaminess and a pleasant tang to this brilliant-green pea soup. A swirl of herbed olive oil makes the presentation fancy (and the flavor more complex).

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  • Photo by Michael Graydon & Nikole Herriott
    5/36

    Chilled Ramen With Soy Milk and Chili Oil

    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.

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  • Photo by Faith Mason
    6/36

    Speedy Summer Gazpacho

    All you need to do to make this quick summer soup: Put cucumber, tomatoes, basil, celery, red pepper, garlic, lemon juice, olive oil, and vinegar in a food processor. Blend, adding a little water if needed, and enjoy.

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  • Photo by Ditte Isager
    7/36

    Ajo Blanco

    This version of white gazpacho, traditionally made with green grapes, is brightened instead with the addition of green apple.

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  • Photo by Mikkel Vang
    8/36

    Chilled and Dilled Avgolemono Soup

    Although avgolemono—a lemony Greek rice soup—is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill. The soup can be made up to two days ahead. Find a cool morning and get to work.

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  • Photo by Christopher Testani
    11/36

    Coconut, Beet, and Ginger Soup

    Here, ginger beautifully balances the beet, and coconut milk adds a nice rich component. Citrus finishes this dish perfectly, so garnish with a bit of orange before serving.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    12/36

    Noodles with Chilled Tomato Broth

    This Korean-inspired chilled tomato broth is topped with noodles and crunchy vegetables for a refreshing summer dinner.

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  • Photo by Alex Lau
    13/36

    Cream of Cashew Pea Soup

    Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer. The recipe says to serve it hot, but it's just as good chilled for a few hours, or even overnight.

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  • Photo by Alex Lau
    14/36

    Sippin’ Green Gazpacho

    This zippy, herbaceous, drinkable soup is like a trip to the farmers market in a glass. Try making it instead of your standard morning smoothie and your day will be off to a great start.

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  • Photo by John Kernick
    15/36

    Cool Jade Soup

    Inspired by bissara, an Egyptian bean-and-herb purée, this soup starts with both lima and green beans, simmered in chicken broth (you can use vegetable broth if you want to go meat-free) and puréed until silky. The herbs—parsley, cilantro, dill, and mint—are blended with olive oil so that you can finish the soup with a verdant drizzle that brings bright flavor to every bite.

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  • Zach DeSart
    16/36

    Salmorejo

    Bread and almonds add thick, rich body to this Spanish puréed tomato-garlic soup, while a garnish of hard-boiled eggs and Serrano ham add filling protein.

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  • Hirsheimer & Hamilton
    17/36

    Minty Pea Soup

    Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. It's lovely with a dollop of crème fraîche on top.

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  • Photo by Romulo Yanes
    18/36

    Chilled Radish Buttermilk Soup

    Spicy radishes are tempered by tangy buttermilk and cooling cucumbers in this blend-it-and-forget-it soup.

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  • Christopher Baker
    21/36

    Tomato and Crab Soup

    If you've got fresh crab, it deserves to shine. It's lovely as a garnish for this luscious soup, which is flavored with coconut milk, lemongrass, orange juice, and fish sauce.

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  • Matt Armendariz &copy 2013
    22/36

    Creamy Green Gazpacho

    The addition of avocado makes this cold soup creamier than your average gazpacho, and the greens make it, well, greener, and with jalapeño included, too, it's got a serious kick.

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