Gazpacho and Other Cold Soups for Staying Cool This Summer

Summer eating is all about keeping meals light, quick, and easy — and one of the best ways is to prepare a cold soup in anticipation of your hunger pangs. Whether you’re enjoying it as a mid-day snack to cool off or sitting down to a casual lunch, these 30 chilled soup recipes will have you asking for more.

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No summer season is complete without enjoying a few different versions of gazpacho. Sometimes, though, you want the original version where it’s all about tart, sweet tomatoes, crisp cool cucumber, and fresh green peppers. A no-cook soup that can be blended and refrigerated for a few days, it's the perfect meal for a busy summer week.

Pro Tip: There are many variations of gazpacho, take your pick from a fresh-herb version (lemon thyme), veggie-focused (borscht), or mix it up with a fruit-forward variant (mango orange).

Recipe: Gimme Some Oven

A hearty bowl of chilled salmorejo makes for a refreshing alternative to gazpacho. A popular dish in southern Spain, think of it as thicker, creamier gazpacho made with fresh tomatoes (Andalusian if you can obtain them), and blended with stale bread, garlic, olive oil and a dash of sherry vinegar. Some recipes call for fixings like Serrano ham and a hard-boiled egg but this step is optional.

Recipe: Food and Wine

When you've got a pool day planned, pre-make this dump-and-blend soup of cucumbers, lemon juice, and tangy Greek yogurt and keep it chilling in the fridge to have whenever you need something to cool you down. Side Dish: What pairs well with cucumber? Some chunky avocado toast with dukkah or goat's cheese.

Recipe: Love and Lemons

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Bulgarians have concocted the perfect antidote to a summer heatwave. This chilled cucumber yogurt soup made with walnuts and flavored with fresh dill, mint, or parsley can be pulled together in less than 10 minutes. Both refreshing and good for your gut health, using a quality yogurt (full fat is preferred) will make all the difference in giving it a subtle sour, creamy taste. Side Dish: Prep some salmon or Kofta kebabs for the grill, it'll pair beautifully with this yogurt-based soup.

Recipe: Delicious Meets Healthy

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This Thai-style soup offers the best of both worlds: it’s simmered to release the punchy flavors of the lemongrass, ginger, garlic, and curry, but it can be served either warm or chilled, depending on your mood. Side Dish: Prep some Vietnamese summer rolls with a peanut dipping sauce to snack on.

Recipe: The Full Helping

Surprise your palate with a traditional gazpacho given a creative twist of lemon thyme and paprika. This refreshing summer appetizer is best served blended but still chunky, and with a few drops of Tabasco if so inclined.

Suggested Side Dish: A salt-baked fish dish will make the perfect complement to this not-so-traditional cold soup.

Recipe: Melangery

Trust the Swedes to come up with a multi-functional soup that can be a dessert, starter, and all-around comfort dish. Sotsuppe is usually served with pound cake and whipped cream, or along with traditional sweet rye bread. Fruit-wise, a mix of apples, apricots, and prunes are the usual go-to ingredients with a touch of cinnamon and star anise for a hint of spice.

Recipe:The Spruce Eats

This classic Russian/Ukrainian soup can be served hot or cold. Both versions celebrate this hardy spring green that's loaded with vitamin C and iron. Also known as green borscht while it is made mostly with broth, sorrel leaves, some versions do add fingerling potatoes, eggs, and cream.

Recipe:Honest Food

When you've scored a bag of cheap, ripe avocados, this is the perfect recipe to batch cook and freeze. Simply combine avocados, cucumbers, dill, and a generous squeeze of lime in a blender and blitz till a smooth consistency is achieved. The dairy-free creaminess of avocado makes this taste more comforting than cleansing, and the fresh, tart flavor does wonders to awaken one's taste buds.

Recipe: Simple Veganista

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Asian recipes rarely tout cold soups — it has to do with not encouraging too much yin energy — but this lightly tart, broth-based soup is perfect for battling the heat. Made with chewy noodles, and toppings like cucumber and pickled radish, it's a light, flavorful lunch.

Recipe: Serious Eats

What's not to like about this protein-rich medley made with nutty garbanzo beans and fresh leeks. Together with some almond milk and bright-tasting herbs, this vegan-approved dish will both nourish and cool your body.

Recipe: Love and Lemons

Sweet, salty, spicy, this Asian-inspired gazpacho will be a surprise hit at any summer soiree. The potent combination of lemongrass (fresh or paste) with palm sugar, ginger, lime, coconut milk, and fish sauce will transport you to a white sand beach in Phuket upon the first sip. To make this a main course, add some plump grilled prawns for protein.

Recipe: I’m Bored Let’s Go

To battle hot, humid climates, a bowl of chilled almond soup (Ajo Blanco) does the trick. A traditional recipe from Southern Spain — typically from Granada and Málaga — while it's recommended to use Spanish Marcona almonds, any store-bought variety will shine. To ensure that the light flavors of apple and almonds are not overpowered by fresh garlic, start with one clove and add as you see fit.

Recipe: Spanish Sabores

This soup will take some prep time, but the effort is worth it. The combination of sauteed onions and new potatoes is hard to beat; throw in some hearty broth, Greek yogurt, and a variety of garnishes (we'll be opting for bacon and fresh chopped chives) and you've got yourself a winner.

Suggested Side Dish: You can’t go wrong with a quintessential summer-style roast chicken with all the usual trimmings.

Recipe: Jamie Oliver

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Why spend time in the kitchen when you can be outdoors enjoying the sun? This five-minute meal can be paired with a side order of grilled chicken breast or a pork chop for a meal that'll keep you satiated till sundown. The mild nutty flavors of cannellini beans get a lift from the cucumber, fresh mint, and lemon juice, while a touch of roasted pistachios adds a layer of depth to this satisfying soup.

Recipe: Not Quite Nigella

Healing, comforting and affordable, this cold soup uses tinned artichokes and potatoes (or cauliflower) to deliver a bowl of subtly brine-y flavors that's creamy but not food-coma-inducing. Keep it vegan by leaving out the swirl of sour cream or class it up with a few drops of aromatic truffle oil.

Recipe: Feasting at Home

When you've got some time and a bag of fresh beets, pre-make some homemade borscht. Packed with vitamins — it is made by slowly simmering beets, carrots, potatoes, and tomatoes — the time taken to peel and shred the beetroot will be well worth the effort when you sit down and savor a mouthful of its sweet, earthy goodness.

Suggested Side Dish: One of the best things about borscht is how easy it is to customize bowls. Some will add chunks of hard-boiled eggs with sour cream and fresh dill but other recipes call for fish or meat to make it a main course.

Recipe: Foreign Fork

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The best thing about this recipe is you don't need any kitchen appliances except your blender. A great and no-fuss way to start a lunch or brunch, just dump and blend the peas, avocado, parsley, and dill till smooth for another summer winner.

Pro Tip: Some recipes use unflavored sparkling water to give the soup a light bubbly feel.

Recipe: Food 52

Bookmark this recipe as an entree that caters to most dietary inclinations. It's vegan, vegetarian, dairy-free, paleo, and gluten-free, and you can use either fresh or frozen (but defrosted) strawberries to enjoy year-round. A no-cook soup, blitz the strawberries, cucumber, lime, and coconut milk or cream till a smooth, drinkable consistency is reached.

Recipe:Clean Eating Kitchen

Twist your standard avocado soup with a touch of basil to brighten the overall tangy flavors. Let it chill for a couple of hours so the combination of avocado, coconut milk, broth, and citrus juices comes together beautifully.

Suggested Side Dish: To continue the basil theme, pair this cold soup with a classic bruschetta.

Recipe: Soup Addict

If you're looking for a light meal to offset some heavier barbecue feasts, this cashew, basil, and spinach cold soup will get the job done. This meal in a bowl is also fully raw, vegan, and gluten-free, so if you're coming off a cleanse, this is one way to ease back into eating. Just remember to soak the cashews for at least an hour so it's more easily digested.

Suggested Side Dish: Complement this soup with a serving of chunky corn and cucumber salad, and some crusty bread.

Recipe: With Food and Love

This low-calorie soup will take some work to ensure the leeks, celery, potato, and asparagus are cooked till tender. Creamy and all-round satisfying, it'll justify all that time spent at the stove and batch blending.

Pro Tip: Consider serving this as an entree in a shooter glass.

Recipe:Table For Two

This subtly spiced combination of ginger, turmeric, and spring carrots screams more wintertime than summer but a chilled version of this anti-inflammatory bowl of goodness is perfect when you feel a sniffle coming on.

Pro Tip: If fresh ginger and turmeric aren't readily available, use a good quality powder version that will deliver the same nutritional benefits.

Recipe: Gourmande In The Kitchen

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Why settle for gazpacho when you can have this amped-up version made with ripe sweet watermelons, fresh mint, and a touch of diced serrano chiles. We can't decide if we should lace this cold soup with vodka or serve it with a freshly stirred vodka martini.

Recipe: From A Chef’s Kitchen

Sometimes it gets too hot to eat, but you need something in the tummy to truck on. A quick and easy broth of shiro dashi, or dashi with light soy sauce, mirin, and salt. Toppings for the cooked somen noodles are optional but julienned green onions (just the white bits) gives this meal a zing and some crunch.

Recipe:Recipe Tin Japan

This fruit-led gazpacho is a welcome departure from the traditional tomato-based one. Using ripe, fresh mangoes and juicy oranges with chopped cucumber and fresh mint. Serve this in a bowl or over some ice cubes as a drinkable meal.

Recipe: Whisk Affair

The abundance of summer fruits is one of the best bits of the season. When you've picked up some juicy cantaloupe at the farmer's market, this cut-and-puree pick-me-up made with Greek yogurt and a dash of white wine vinegar is ideal for an after-beach/pre-dinner treat.

Suggested Side Dish: A charcuterie board with a selection of cured meats and cheeses will be the perfect accompaniment.

Recipe: From A Chef’s Kitchen

If you can't get your hands on Oregon blackberries, no matter. What's important is to obtain fresh, succulent blackberries that burst with sweet-tart flavors. Together with Greek yogurt and freshly squeezed lime juice, this fruit-first soup can be enjoyed at any time of the day.

Pro Tip: Blackberry seeds can be a pain unless it is properly puréed and strained through a fine strainer.

Recipe: Oregon Berries

This mild, creamy soup owes its pleasing richness to the inclusion of feta cheese and avocado made lighter by the use of chopped cucumber, juicy mango, and fresh chopped scallions.

Pro Tip: If you're suffering from cucumber overkill, swap in zucchini, green tomato, or even celery for a different flavor combination.

Recipe: Delicious Not Gorgeous

This classic combination of sweet summer peas and fresh mint will find favor with even the fussiest eaters. One more reason to have this on rotation? It’s high in dietary fiber.

Suggested Side Dish: Pair this with a grilled cheese sandwich for a satisfying weekday meal.

Recipe: The Spruce Eats