On a cold winter’s day, a hot soup is something we relish, don’t we? But how about on a hot summer’s day, we indulge in a cold soup then?
Wait, cold soup? Yes, you read that right! Cold soups are those soups that are served cold or chilled. These soups are refreshing and hydrating as well.
Check out this article for some easy cold soup recipes you can try at home this summer!
6 Cold Soup Recipes for Hot Summers
1. Sweet Corn Cold Soup
Ingredients:
- 2 ears fresh yellow corn
- 2 tbsp butter
- 1 medium onion
- 2 cloves garlic, minced
- 1 tsp white wine vinegar
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon pepper
Method:
Cook – Melt butter in a medium saucepan and add in the onion. Cook, stirring often, until they are tender. Add in the corn kernels, garlic, salt, and pepper; cook and stir occasionally for about 3 minutes. Add water, reduce heat to medium-low, and simmer for 5 minutes.
Blend and strain – Transfer to a blender and process until smooth for about 2-3 minutes. Using a fine mesh strainer, strain the corn soup into a bowl. Stir in the vinegar, cover, and let it chill for 6-8 hours.
To serve – Pour into a bowl and add your favorite toppings like sliced scallions, sour cream, or homemade pesto.
2. Carrot Cold Soup
Ingredients:
- 1 pound carrot (chopped)
- 2 tbsp olive oil or butter
- 1 medium onion
- 1 inch ginger
- 1/2 tsp lemon zest
- 3 cups chicken or vegetable stock
- Salt and pepper to taste
Method:
Cook – Heat oil in a large pot over medium-high heat. Add chopped carrots and onion; sauté for about 5 minutes. Add in salt, minced ginger, lemon zest and chicken stock. Bring to a boil, then simmer on low, covered, for about 20 minutes.
Blend – Use an immersion blender to puree the soup to the desired consistency. Taste to adjust the seasoning. Refrigerate for about two hours before serving.
Serve – Garnish with plain yogurt, fresh basil, green onions or herbs, if desired.
3. Roasted Almond and Onion Cold Soup
Ingredients:
- 300 grams tomato (chopped)
- 1 small onion (chopped)
- 2 pods of garlic (chopped)
- 1 tbsp olive oil
- ½ tbsp vinegar
- 1/8 cup roasted almonds
- Salt and pepper to taste
- Water if required
Method:
Into a pan, add in a little oil and fry the onions and then the tomatoes and garlic. Once fried, set it aside to cool.
Then, into a blender, add in the fried items, along with all the other leftover ingredients and blend until smooth.
Add in just a little water if required. Pour into a bowl and refrigerate for an hour. Enjoy chilled.
4. Tomato Cold Soup
Ingredients:
- 8 Tomatoes Medium size
- 2 cloves Garlic
- 2 cups stale or lightly toasted Bread
- 2 teaspoon Sherry Vinegar
- 1/2 teaspoon Salt Or more to taste
- 1/4 cup Olive Oil Extra Virgin
- 1 Egg Hard-boiled, chopped ( garnish)
- 4 slices Spanish ham Iberico or Serrano ( garnish)
Method:
Cook – Place the tomatoes in the boiling water for 30-60 seconds, then remove them immediately and place in a bowl of ice water to cool briefly. The tomato skins should slide off easily.
Blend – Remove core and seeds from the tomatoes and roughly chop them. Then add them to your blender. Blend on high speed, until smooth.
Soak – Pull out the soft center of the baguette and tear it into small pieces. You should have 2 cups of bread pieces. Add the bread pieces to the blender and let it soak with the tomato mixture for 5 mins.
Blend again – Pour in the vinegar, salt, and garlic and blend until the soup is very smooth. While the blender is still on, remove the top and slowly drizzle in the olive oil.
Chill and serve – Chill the soup for at least 2-3 hours. Serve the soup cold in small bowls, garnished with chopped hard-boiled egg and sliced ham. Enjoy!
5. Cucumber Cold Soup
Ingredients:
- 3 persian cucumbers (chopped)
- ¾ cup Greek yogurt
- ½ cup fresh basil leaves
- 1.5 tbsp lemon juice
- 1/8 cup olive oil
- 1 tbsp fresh mint leaves
- 2 pods garlic
- Salt and pepper to taste
Method:
Into a blender, add in all the ingredients and blend until smooth and without lumps. Add in just a little water, if required.
Pour into a bowl and refrigerate for an hour. Enjoy chilled.
6. Avocado Cold Soup
Ingredients:
- 1 cup yogurt
- 1 avocado
- 1 garlic clove
- 1 tbsp lemon juice
- ¼ cup cilantro leaves (chopped)
- ⅛ tsp cayenne pepper
- ½ cup cold water
- Salt and pepper to taste
Method:
Into a blender, add in all the ingredients and blend until smooth and without lumps. You can add in more water to get your desired consistency.
Pour into a bowl and refrigerate for an hour. Enjoy chilled. Garnish with cilantro leaves and serve.