28+ Easy Cold Soup Recipes to Beat the Heat This Summer

When the temperature rises, nothing beats the refreshing chill of a cold soup. Cold soups are the perfect way to cool down, hydrate, and enjoy a burst of fresh flavors without heating up your kitchen.

From vibrant vegetable blends and creamy avocado concoctions to fruity delights and exotic inspirations, cold soups offer endless variety and nutrition.

Whether you’re looking for a light appetizer, a satisfying lunch, or a unique summer dinner starter, these 28+ cold soup recipes will inspire you to embrace the season’s freshest ingredients and boldest tastes.

Dive into this collection to discover delicious ways to stay cool and nourished all summer long!

28+ Easy Cold Soup Recipes to Beat the Heat This Summer

Cold soups are more than just a summer trend — they’re a versatile and wholesome option that can transform your seasonal meals.

With ingredients ranging from garden-fresh vegetables to juicy fruits and aromatic herbs, these recipes showcase how simple, raw, and chilled dishes can deliver maximum flavor and nourishment.

Whether you prefer classic gazpacho, creamy avocado blends, or adventurous fusion soups, there’s something here to satisfy every palate and occasion.

So, gather your favorite fresh produce, experiment with different textures and seasonings, and enjoy the vibrant world of cold soups this season.

Your body and taste buds will thank you!

Gazpacho

Gazpacho is a refreshing Spanish classic that captures the essence of ripe summer produce.

This no-cook soup brings together tomatoes, cucumbers, bell peppers, and garlic into a vibrant blend that’s both nutritious and deeply satisfying.

It’s served chilled, making it ideal for hot days when you want something light yet flavorful.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 garlic cloves
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• ½ cup cold water
• Salt and black pepper, to taste

Instructions:

1. Combine all vegetables and garlic in a blender or food processor.
2. Blend until smooth or pulse for a chunkier texture.
3. Add olive oil, vinegar, water, salt, and pepper. Blend again until incorporated.
4. Chill for at least two hours.
5. Serve cold, garnished with diced vegetables or croutons if desired.

Gazpacho is a celebration of raw, wholesome ingredients and cooling relief.

It’s a staple for warm climates and a must-try for anyone seeking a burst of flavor without turning on the stove.

Avocado Cucumber Soup

This chilled avocado and cucumber soup offers a smooth, creamy texture balanced by bright, herbal notes.

With its rich avocado base and crisp cucumber, it’s both nourishing and revitalizing.

A squeeze of lime and fresh mint elevate it to an elegant summer treat.

Ingredients:

• 2 ripe avocados
• 1 large cucumber, peeled and chopped
• 1 cup plain Greek yogurt
• Juice of 1 lime
• ½ cup cold water (more if needed)
• 1 tablespoon olive oil
• A few fresh mint leaves
• Salt and black pepper, to taste

Instructions:

1. In a blender, combine avocado, cucumber, yogurt, lime juice, water, olive oil, and mint.
2. Blend until silky and smooth.
3. Season with salt and pepper, and adjust consistency with additional water if needed.
4. Chill for at least one hour before serving.
5. Garnish with extra mint leaves or a drizzle of olive oil.

This soup is rich in healthy fats and probiotics, offering both indulgence and balance.

It’s a luxurious way to stay cool and hydrated on a hot day.

Chilled Corn Soup

Sweet summer corn becomes the star in this creamy, golden soup that’s served cold.

Its delicate flavor is enhanced with shallots, butter, and a hint of thyme, resulting in a silky, lightly sweet dish that feels both rustic and elegant.

Ingredients:

• Kernels from 4 fresh ears of corn
• 2 cups vegetable broth
• 1 small shallot, chopped
• 1 tablespoon butter or olive oil
• 1 sprig fresh thyme (optional)
• Salt and white pepper, to taste

Instructions:

1. In a saucepan, sauté the shallot in butter or oil until soft.
2. Add corn and thyme, cooking briefly to release flavor.
3. Pour in vegetable broth and simmer for 10–12 minutes.
4. Remove thyme and let the mixture cool slightly.
5. Blend until smooth and strain if desired.
6. Chill for at least two hours before serving.

Chilled corn soup is comforting yet cool, ideal for showcasing fresh corn in a new light.

It’s a sophisticated twist on a humble ingredient, perfect for summer meals or dinner parties.

Watermelon Gazpacho

This twist on the classic gazpacho features juicy watermelon as the base, creating a sweet and savory soup that’s both unexpected and delightful. Paired with tomatoes, cucumbers, and a hint of spice, it becomes a light, hydrating dish that’s perfect for cooling down on the hottest days.

Ingredients:

• 3 cups seedless watermelon, chopped
• 1 cup chopped tomatoes
• 1 small cucumber, peeled and chopped
• ¼ cup red bell pepper
• 2 tablespoons red onion
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Salt and cayenne pepper to taste
• Fresh mint for garnish

Instructions:

1. Combine watermelon, tomatoes, cucumber, bell pepper, and red onion in a blender.
2. Add vinegar, olive oil, salt, and a pinch of cayenne. Blend until smooth.
3. Chill for at least one hour to allow flavors to develop.
4. Serve cold, garnished with fresh mint and diced cucumber if desired.

Watermelon gazpacho is a stunning and refreshing way to enjoy seasonal produce.

The sweet fruit base gives it a surprising twist, while the traditional gazpacho elements keep it grounded in familiar flavors.

Chilled Pea and Mint Soup

This bright green soup is the essence of spring in a bowl.

Sweet peas and fresh mint combine for a velvety texture and a vibrant, herbal flavor.

Light yet satisfying, it’s a beautifully simple option that can be served as an appetizer or a stand-alone lunch.

Ingredients:

• 2 cups frozen peas, thawed
• 1½ cups vegetable broth
• ½ cup plain yogurt or sour cream
• 1 tablespoon lemon juice
• A handful of fresh mint leaves
• Salt and white pepper to taste

Instructions:

1. Blend peas, broth, yogurt, lemon juice, and mint in a blender until smooth.
2. Season with salt and white pepper.
3. Chill for at least an hour.
4. Serve cold, garnished with a swirl of yogurt and mint leaves.

Chilled pea and mint soup is light, clean, and elegant. Its smooth texture and bright flavor profile make it perfect for warm-weather dining or garden party menus.

Cold Beet Soup

This striking magenta soup is as beautiful as it is nourishing.

A popular dish in Eastern Europe, especially in summer, cold beet soup is made with roasted or boiled beets, blended with yogurt or sour cream, and brightened with lemon or vinegar.

It’s earthy, tangy, and full of natural sweetness.

Ingredients:

• 3 medium beets, cooked and peeled
• 1 cup plain yogurt or kefir
• ½ cup cold water
• 1 tablespoon lemon juice or white vinegar
• 1 small cucumber, chopped
• 2 tablespoons fresh dill, chopped
• Salt to taste

Instructions:

1. Blend beets, yogurt, water, and lemon juice until smooth.
2. Stir in chopped cucumber and dill.
3. Season with salt.
4. Chill for 2 hours before serving.
5. Serve garnished with more dill or a dollop of yogurt.

Cold beet soup is not only cooling and flavorful but also visually stunning. It’s a unique way to showcase beets in their purest, most refreshing form—ideal for serving as a colorful starter or light summer meal.

Tomato Basil Soup (Chilled)

This chilled version of tomato basil soup transforms a comforting classic into a summer-friendly dish.

Using ripe tomatoes and fresh basil, it’s blended to a creamy consistency and served cold for a refreshing yet robust flavor.

A drizzle of cream or olive oil enhances its richness without the need for cooking.

Ingredients:

• 5 ripe tomatoes, chopped
• 1 small garlic clove
• ½ cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and black pepper, to taste
• Optional: a splash of heavy cream or dollop of Greek yogurt

Instructions:

1. In a blender, combine tomatoes, garlic, basil, olive oil, and vinegar.
2. Blend until completely smooth.
3. Season with salt and pepper.
4. Chill for at least 1–2 hours.
5. Serve cold with a swirl of cream or a few basil leaves as garnish.

Tomato basil soup served chilled retains all the depth and aromatic appeal of its warm counterpart but with a breezy, refreshing twist.

It’s elegant enough for dinner parties and easy enough for weekday meals.

Chilled Carrot Ginger Soup

Bright and energizing, this carrot ginger soup blends natural sweetness with a gentle kick of spice.

Carrots are simmered just enough to soften, then blended with fresh ginger and citrus, creating a silky, cold soup that’s bold in both color and flavor.

It’s perfect for clean eating and light nourishment.

Ingredients:

• 4 large carrots, peeled and chopped
• 2 cups vegetable broth
• 1-inch piece fresh ginger, grated
• Juice of 1 orange
• 1 tablespoon olive oil
• Salt and white pepper to taste

Instructions:

1. Simmer carrots and ginger in broth until tender (about 15 minutes), then cool.
2. Blend with orange juice and olive oil until smooth.
3. Season with salt and white pepper.
4. Chill for several hours or overnight.
5. Serve cold, garnished with a hint of grated orange zest or microgreens.

This soup is light, cleansing, and ideal for those who love vibrant, naturally sweet flavors with a little heat.

It’s a great make-ahead dish that becomes more flavorful as it sits.

Green Grape and Almond Soup

Inspired by Spanish ajo blanco, this cold soup is a luxurious blend of green grapes, almonds, and bread, resulting in a smooth, slightly sweet dish with a nutty undertone.

Served chilled, it’s silky, refreshing, and sophisticated—perfect for an elegant summer starter.

Ingredients:

• 2 cups green grapes
• ½ cup blanched almonds
• 1 small garlic clove
• 1 slice white bread (crust removed), soaked in water
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• ½ cup cold water
• Salt to taste

Instructions:

1. In a blender, combine grapes, almonds, garlic, soaked bread, olive oil, vinegar, and water.
2. Blend until ultra-smooth.
3. Season with salt and adjust consistency if needed.
4. Chill thoroughly before serving.
5. Serve cold, optionally garnished with sliced grapes or slivered almonds.

Green grape and almond soup offers a creamy texture with surprising depth, balancing fruitiness with the savory richness of nuts.

It’s a beautiful contrast of flavors and a unique addition to any chilled soup lineup.

Cucumber Yogurt Soup

This silky cucumber yogurt soup is cooling, creamy, and wonderfully light. It draws inspiration from Mediterranean and Middle Eastern flavors, combining crisp cucumber, tangy yogurt, fresh herbs, and a touch of garlic.

Served well-chilled, it’s ideal for a simple lunch or a first course at a summer gathering.

Ingredients:

• 2 large cucumbers, peeled and grated
• 1½ cups plain Greek yogurt
• 1 garlic clove, finely minced
• 1 tablespoon fresh dill or mint, chopped
• Juice of ½ lemon
• Salt and black pepper to taste
• A drizzle of olive oil for serving

Instructions:

1. In a bowl, combine grated cucumber, yogurt, garlic, herbs, and lemon juice.
2. Stir well until smooth and fully mixed.
3. Season with salt and pepper to taste.
4. Chill for at least one hour.
5. Serve cold with a drizzle of olive oil and extra herbs on top.

This soup delivers cooling comfort with minimal effort.

It’s nourishing, probiotic-rich, and ideal for hot afternoons when you crave something fresh, satisfying, and fuss-free.

Chilled Zucchini Soup

This light green soup uses tender zucchini to create a smooth, refreshing dish that’s subtly flavored and herbaceous.

Gently cooked and then chilled, it has a clean, almost grassy note that’s beautifully enhanced with lemon, basil, or mint. It’s an excellent option for using up a garden harvest.

Ingredients:

• 3 small zucchinis, sliced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 cups vegetable broth
• Juice of ½ lemon
• A few fresh basil or mint leaves
• Salt and pepper to taste

Instructions:

1. Sauté onion in olive oil until soft.
2. Add zucchini and broth; simmer until zucchini is tender.
3. Let cool, then blend with lemon juice and herbs until smooth.
4. Season with salt and pepper.
5. Chill for a few hours. Serve cold, garnished with herbs or a lemon twist.

Chilled zucchini soup is light, clean, and subtle—a wonderfully neutral canvas that takes on herbs and citrus beautifully.

It’s comforting yet refreshing, and versatile enough to accompany any summer meal.

Strawberry Coconut Soup

This fruit-forward cold soup offers a tropical and sweet escape, blending strawberries with creamy coconut milk for a dessert-like experience.

A touch of lime and honey brightens the flavor, while the silky texture feels indulgent yet light.

It’s a perfect finish to a summer meal or a cooling afternoon treat.

Ingredients:

• 2 cups fresh strawberries, hulled
• ¾ cup full-fat coconut milk
• 1 tablespoon lime juice
• 1–2 teaspoons honey or maple syrup (optional)
• A pinch of salt
• Fresh mint or shredded coconut for garnish

Instructions:

1. Blend strawberries, coconut milk, lime juice, and honey until very smooth.
2. Add a pinch of salt to balance sweetness.
3. Chill thoroughly for at least 1 hour.
4. Serve cold, garnished with mint or coconut flakes.

This chilled soup is like summer in a spoon—fruity, creamy, and joyfully refreshing.

It works beautifully as a healthy dessert or a unique first course for a summer dinner menu.

Chilled Sweet Potato Soup

Sweet potato might be unexpected in a cold soup, but when blended with creamy coconut milk and a touch of ginger, it becomes an earthy, slightly sweet delight.

The result is smooth, aromatic, and beautifully balanced—a chilled soup that’s both comforting and revitalizing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1½ cups vegetable broth
• ¾ cup coconut milk
• 1-inch piece of fresh ginger, grated
• Juice of ½ orange
• Salt and white pepper to taste
• Optional: a sprinkle of chili flakes or toasted coconut for garnish

Instructions:

1. Boil or steam sweet potatoes until soft, then let cool.
2. Blend with broth, coconut milk, ginger, and orange juice until silky smooth.
3. Season with salt and white pepper.
4. Chill for at least 2 hours.
5. Serve cold with your choice of garnish.

This soup brings tropical depth and creamy richness, offering something hearty yet chilled.

It’s satisfying without being heavy and adds lovely color and spice to any cold soup spread.

Cold Apple Celery Soup

Bright, crisp, and incredibly refreshing, this cold apple celery soup is a palate-cleansing option ideal for hot afternoons.

The tart sweetness of apples pairs with the herbal freshness of celery and parsley, while a little yogurt rounds everything out. It’s zippy, hydrating, and full of clean flavor.

Ingredients:

• 2 green apples, peeled and chopped
• 3 celery stalks, chopped
• ½ cup plain yogurt
• Juice of ½ lemon
• ¼ cup fresh parsley
• ½ cup cold water
• Salt and black pepper to taste

Instructions:

1. Add apples, celery, yogurt, lemon juice, parsley, and water to a blender.
2. Blend until completely smooth.
3. Season with salt and pepper.
4. Chill for at least 1 hour.
5. Serve cold, optionally garnished with chopped celery leaves or apple slices.

This soup is crisp and slightly tart, with a garden-fresh feel that’s hard to beat.

It’s a fantastic light starter or midday refresher that invigorates your senses.

Chilled Fennel Soup

Delicate and aromatic, fennel makes an elegant cold soup with its light anise flavor and creamy texture.

When gently cooked and blended with potato, broth, and a touch of cream, it transforms into a velvety soup that’s cooling and subtly complex.

Ingredients:

• 1 large fennel bulb, chopped (fronds reserved)
• 1 medium potato, peeled and cubed
• 1 small leek or onion, chopped
• 1 tablespoon olive oil
• 2 cups vegetable broth
• ¼ cup cream or plant-based alternative
• Salt and white pepper to taste

Instructions:

1. In a pot, sauté leek or onion in olive oil until soft.
2. Add fennel and potato, and cook for a few minutes.
3. Pour in broth and simmer until vegetables are tender.
4. Cool slightly, then blend with cream until smooth.
5. Chill thoroughly. Serve cold with chopped fennel fronds as garnish.

Chilled fennel soup is a refined dish with a smooth finish and herbaceous undertone.

It’s excellent as a light appetizer and offers something a bit more sophisticated while still being refreshing and nourishing.

Cold Mango Soup

This tropical mango soup is smooth, sweet, and lightly spiced, making it perfect as a light dessert or a palate cleanser.

With ripe mangoes blended with lime, ginger, and coconut milk, it offers a silky, luxurious texture and a sunny, vibrant flavor.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• ½ cup coconut milk
• Juice of 1 lime
• ½ teaspoon fresh ginger, grated
• 1–2 teaspoons honey (optional)
• A pinch of salt
• Mint leaves for garnish

Instructions:

1. Blend mangoes, coconut milk, lime juice, ginger, honey (if using), and salt until very smooth.
2. Chill for 1–2 hours.
3. Serve cold, garnished with fresh mint leaves.

Cold mango soup is a celebration of tropical fruit at its peak.

Its creamy, cooling consistency and bright flavor make it a perfect summer treat that’s equally suited for brunch or after-dinner refreshment.

Chilled Lettuce and Herb Soup

This surprisingly flavorful green soup combines tender lettuce leaves with fresh herbs like parsley and chives.

Light, grassy, and bright, it’s blended with yogurt or cream to create a smooth base that’s both delicate and delicious—like a garden in a bowl.

Ingredients:

• 1 head of butter or romaine lettuce, chopped
• ½ cup fresh parsley leaves
• 2 tablespoons chopped chives
• 1 small garlic clove
• ¾ cup plain yogurt or light cream
• ½ cup cold vegetable broth or water
• Juice of ½ lemon
• Salt and pepper to taste

Instructions:

1. In a blender, combine lettuce, herbs, garlic, yogurt, broth, and lemon juice.
2. Blend until completely smooth.
3. Season with salt and pepper.
4. Chill for 1–2 hours.
5. Serve cold with a few extra herbs sprinkled on top.

This soup is light and herbaceous, perfect for showcasing fresh garden greens in a cooling way.

It’s simple, nutritious, and elegant—great for warm days when minimal cooking is preferred.

Cold Cauliflower Soup

Creamy yet light, this cold cauliflower soup is subtly nutty and mild, with a clean, silky finish.

A touch of garlic and lemon adds brightness, while blending with cream or almond milk gives it a satisfying smoothness.

It’s an unexpected but elegant summer option.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 small potato, peeled and diced
• 1 garlic clove
• 2 cups vegetable broth
• ½ cup milk, cream, or almond milk
• Juice of ½ lemon
• Salt and white pepper to taste

Instructions:

1. Simmer cauliflower, potato, and garlic in broth until tender. Cool slightly.
2. Blend with milk and lemon juice until very smooth.
3. Season with salt and pepper.
4. Chill for several hours or overnight.
5. Serve cold, optionally topped with herbs, olive oil, or a few toasted almonds.

This chilled soup offers a creamy, comforting base that’s still light enough for summer.

It’s perfect for entertaining or pairing with a crisp salad for a balanced, refreshing meal.

Chilled Spinach Avocado Soup

This vibrant green soup blends the earthiness of spinach with the creaminess of ripe avocado.

Enriched with lemon and herbs, it’s a deeply nourishing and energizing dish that’s packed with vitamins and perfect for a light, cooling meal.

Ingredients:

• 2 cups fresh spinach leaves
• 1 ripe avocado
• 1 cup cold vegetable broth or water
• Juice of 1 lemon
• 2 tablespoons plain Greek yogurt or coconut yogurt
• 1 small garlic clove (optional)
• Salt and black pepper to taste

Instructions:

1. Blend spinach, avocado, broth, lemon juice, yogurt, and garlic (if using) until smooth.
2. Season with salt and pepper.
3. Chill for at least 1 hour.
4. Serve cold with a swirl of yogurt or a sprinkle of fresh herbs.

This soup offers a perfect balance of richness and freshness.

It’s beautifully green, velvety in texture, and ideal for those seeking something healthy, filling, and revitalizing.

Cold Cherry Soup

Cold cherry soup is a beloved summer dish in Central and Eastern Europe, especially Hungary.

It’s fruity, slightly tangy, and often served as a chilled dessert or appetizer. Using sweet cherries with a touch of spice and creaminess, it’s as elegant as it is delicious.

Ingredients:

• 2 cups fresh or frozen sweet cherries, pitted
• 1¼ cups water
• 1 cinnamon stick
• 1 tablespoon sugar or honey (adjust to taste)
• 1 teaspoon lemon juice
• ½ cup sour cream or Greek yogurt

Instructions:

1. In a saucepan, simmer cherries with water, cinnamon, and sugar for about 10 minutes.
2. Remove cinnamon stick and let the mixture cool.
3. Blend with lemon juice and sour cream until smooth.
4. Chill for at least 2 hours.
5. Serve cold, optionally garnished with fresh cherries or mint.

Cold cherry soup is unique, comforting, and naturally sweet with a touch of spice.

It’s especially appealing as a summer dessert or a charming, colorful first course.

Cold Broccoli Soup

Cold broccoli soup offers a new way to enjoy this nutrient-packed vegetable in the warmer months.

Blended with leeks, lemon, and a touch of cream, it results in a smooth, savory soup with a refreshing depth.

It’s especially tasty when topped with herbs or a sprinkle of seeds.

Ingredients:

• 2 cups broccoli florets
• 1 small leek (white part only), chopped
• 1 tablespoon olive oil
• 2 cups vegetable broth
• ¼ cup cream or plant-based alternative
• Juice of ½ lemon
• Salt and black pepper to taste

Instructions:

1. Sauté leeks in olive oil until soft. Add broccoli and broth; simmer until tender.
2. Let cool slightly, then blend with cream and lemon juice until smooth.
3. Season with salt and pepper.
4. Chill for several hours.
5. Serve cold with lemon zest or toasted seeds on top.

This cold broccoli soup is clean, cooling, and filled with nourishing green flavor.

It’s an excellent way to get your veggies in a refreshing form that’s perfect for lunch or a light dinner.

Cold Melon Soup

Sweet and lightly perfumed, cold melon soup is a naturally hydrating and elegant dish perfect for hot days.

Made with ripe cantaloupe or honeydew, a splash of citrus, and a hint of mint or basil, this soup is smooth, light, and subtly floral—a lovely way to start or end a summer meal.

Ingredients:

• 4 cups ripe cantaloupe or honeydew, cubed
• Juice of 1 lime or lemon
• 1–2 teaspoons honey (optional)
• A few fresh mint or basil leaves
• A pinch of salt
• ¼ cup cold water or orange juice (to adjust consistency)

Instructions:

1. Blend melon, lime juice, honey (if using), herbs, and salt until smooth.
2. Add water or juice to thin as needed.
3. Chill for at least 1 hour.
4. Serve cold with a mint leaf or melon ball garnish.

Cold melon soup is ultra-refreshing and effortlessly beautiful.

Its naturally sweet profile makes it perfect for brunch, a garden party, or even a light dessert.

Cold Lentil Soup

Cold lentil soup offers a hearty, protein-rich option that’s still cooling and light.

Earthy lentils are paired with crisp vegetables, lemon, and fresh herbs to make a Mediterranean-inspired dish that’s perfect for meal prep, picnics, or make-ahead lunches.

Ingredients:

• 1 cup cooked green or brown lentils, cooled
• ½ cucumber, diced
• ½ red bell pepper, diced
• ¼ red onion, finely chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon chopped parsley or dill
• Salt and black pepper to taste

Instructions:

1. In a bowl, combine cooled lentils with chopped vegetables and herbs.
2. Stir in olive oil, lemon juice, salt, and pepper.
3. Mix well and chill for 1–2 hours.
4. Serve cold, optionally garnished with crumbled feta or a lemon wedge.

This lentil-based soup is filling yet cool, making it a great summer lunch that provides sustained energy and freshness in every bite.

Chilled Apple Parsnip Soup

This unusual yet elegant cold soup combines the sweetness of apples with the mild earthiness of parsnips.

Lightly spiced with a touch of cinnamon and smoothed out with cream or a plant-based alternative, it’s a unique blend of fall flavors adapted for warm-weather enjoyment.

Ingredients:

• 2 parsnips, peeled and chopped
• 1 apple (sweet or tart), peeled and chopped
• 2 cups vegetable broth
• ½ cup milk, cream, or non-dairy milk
• ⅛ teaspoon ground cinnamon
• Salt to taste

Instructions:

1. Simmer parsnips and apple in broth until soft, about 15 minutes. Let cool.
2. Blend with milk, cinnamon, and salt until smooth.
3. Chill thoroughly, at least 2 hours.
4. Serve cold, with a sprinkle of cinnamon or a swirl of cream.

Chilled apple parsnip soup is both comforting and refined, offering a smooth texture and gentle sweetness.

It’s perfect for a cooler take on fall flavors during summer months.

Cold Thai Coconut Soup

Inspired by Thai flavors, this chilled soup combines creamy coconut milk with the brightness of lime and the aroma of lemongrass.

It’s savory, slightly tangy, and infused with herbs and spice, making it both cooling and invigorating.

Ideal for those who love Southeast Asian cuisine in a refreshing format.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 1 cup cold vegetable broth
• 1 stalk lemongrass, smashed and chopped
• 1-inch piece fresh ginger, sliced
• Juice of 1 lime
• 1 teaspoon soy sauce or tamari
• 1 tablespoon chopped cilantro or Thai basil
• Optional: chopped red chili or chili oil for heat

Instructions:

1. In a saucepan, gently warm coconut milk, broth, lemongrass, and ginger to infuse flavor (do not boil).
2. Let cool completely, then strain out solids.
3. Stir in lime juice, soy sauce, and herbs.
4. Chill for several hours.
5. Serve cold, topped with chili oil or fresh herbs.

This soup is a chilled version of Thai comfort, offering creamy texture and exotic flavor.

It’s light, layered, and perfect for summer with a bold yet delicate twist.

Chilled Tomato Peach Soup

This summery soup fuses the acidity of ripe tomatoes with the mellow sweetness of juicy peaches. The result is a smooth, silky soup that feels both savory and subtly fruity.

Enhanced with basil and a touch of vinegar, it’s a seasonal delight best served ice-cold.

Ingredients:

• 2 ripe peaches, peeled and chopped
• 3 medium ripe tomatoes, chopped
• ½ small red onion, chopped
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• A few fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Blend peaches, tomatoes, onion, vinegar, olive oil, and basil until smooth.
2. Season with salt and pepper.
3. Chill for at least 1–2 hours.
4. Serve cold with a basil garnish or peach slice.

Tomato peach soup captures summer in every spoonful.

Sweet, savory, and perfectly balanced, it’s a creative and colorful addition to any chilled soup collection.

Chilled Carrot Orange Soup

This bright, citrusy soup is energizing and light.

Carrots provide sweetness and body, while orange juice adds tang and freshness.

A touch of ginger and a creamy swirl of yogurt give it complexity. It’s great as a palate cleanser or a vibrant appetizer.

Ingredients:

• 4 large carrots, chopped
• 1 cup freshly squeezed orange juice
• 1 cup water or light vegetable broth
• 1 teaspoon fresh ginger, grated
• 2 tablespoons plain yogurt or coconut cream
• Salt to taste

Instructions:

1. Simmer carrots and ginger in water until tender, then let cool.
2. Blend with orange juice and yogurt until silky.
3. Season with salt.
4. Chill for a few hours.
5. Serve cold with a swirl of yogurt and orange zest.

This soup is bursting with color and nutrition.

It’s lightly sweet, tangy, and smooth—perfect for brightening up summer meals or impressing with minimal effort.

Conclusion

Exploring the world of cold soups opens up endless possibilities for easy, healthy, and delicious meals. These 28+ cold soup recipes demonstrate that eating light doesn’t mean sacrificing flavor or satisfaction. From creamy, dreamy blends to refreshing brothy creations and even sweet fruit-based soups, cold soups can be customized to suit any dietary preference or culinary curiosity. Perfect for hot summer days, quick meal prep, or impressive entertaining, cold soups bring a refreshing twist to your table. Next time you want to cool off with something tasty and nourishing, try one of these recipes — you might just find your new summer favorite.