Cold soups are light, hydrating, and nutrient-dense — perfect for summer, gut-friendly meals, or elegant no-cook dinners. These recipes are simple, wholesome, and require minimal effort.

---

1) Creamy Cucumber Yogurt Soup (Cacık)

A cooling Mediterranean classic packed with probiotics and hydration.

Ingredients

• 2 medium cucumbers (about 300 g), grated and excess water lightly squeezed
• 1½ cups thick plain yogurt (Greek-style preferred)
• 1 garlic clove
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• ½ cup cold water (adjust for consistency)
• Salt to taste
• 1–2 tbsp fresh dill, finely chopped

Method

1. Add grated cucumbers, yogurt, garlic, olive oil, and lemon juice to a blender.
2. Blend until smooth but slightly textured.
3. Transfer to a bowl and stir in salt and chopped dill.
4. Add cold water gradually to reach desired consistency.
5. Refrigerate for at least 1 hour.
6. Serve chilled with a drizzle of olive oil and extra dill.

Tip: Best served very cold. Keeps refrigerated for 2 days.

---

2) Chilled Avocado Soup

Creamy, dairy-free, and rich in healthy fats.

Ingredients

• 2 ripe avocados
• 1½ cups full-fat coconut milk
• Juice of 1 lime
• 1 garlic clove
• 2 tbsp olive oil
• Salt to taste
• Optional: fresh cilantro or mint for garnish

Method

1. Scoop avocado flesh into a blender.
2. Add coconut milk, lime juice, garlic, olive oil, and salt.
3. Blend until silky smooth.
4. Refrigerate for 1–2 hours.
5. Garnish with herbs and serve chilled.

Tip: Add 2–3 tbsp cold water if too thick.

---

3) Watermelon Gazpacho

A sweet-savory summer refresher.

Ingredients

• 3 cups seedless watermelon cubes
• 1 ripe tomato
• ½ cucumber, peeled
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• Salt to taste
• Optional: pinch of chili flakes

Method

1. Add all ingredients to a blender.
2. Blend until completely smooth.
3. Taste and adjust salt or lime.
4. Chill for at least 1 hour.
5. Serve icy cold.

Tip: Garnish with diced cucumber or mint.

---

4) Chilled Sweet Corn Soup

Naturally sweet and creamy without heavy dairy.

Ingredients

• 2 cups boiled sweet corn
• 1 cup coconut milk
• 1 garlic clove
• ½ tsp freshly ground black pepper
• Salt to taste
• ¼–½ cup cold water (if needed)

Method

1. Blend corn, coconut milk, garlic, pepper, and salt until smooth.
2. Add water if needed for smoother consistency.
3. Refrigerate for 1–2 hours.
4. Serve cold with cracked pepper on top.

Tip: Strain for a silkier texture.

---

5) Ajo Blanco (Spanish Almond Soup)

A traditional Andalusian chilled almond soup — creamy and elegant.

Ingredients

• 1 cup blanched almonds, soaked overnight
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 slice white bread, soaked in water and squeezed
• 1½ cups cold water
• Salt to taste
• Grapes for garnish

Method

1. Drain soaked almonds.
2. Blend almonds, garlic, olive oil, vinegar, bread, and water until smooth.
3. Add salt and blend again.
4. Refrigerate for 2–3 hours.
5. Serve topped with halved grapes and a drizzle of olive oil.

Tip: Strain for restaurant-style smoothness.

---

6) Cold Carrot-Ginger Soup

Bright, slightly sweet, and anti-inflammatory.

Ingredients

• 2 cups boiled carrots
• 1 tsp freshly grated ginger
• 1 cup fresh orange juice
• ½ cup plain yogurt
• Salt to taste

Method

1. Add carrots, ginger, orange juice, yogurt, and salt to a blender.
2. Blend until completely smooth.
3. Chill for at least 1 hour.
4. Serve cold with a swirl of yogurt.

Tip: For dairy-free version, replace yogurt with coconut yogurt.

---

---

Storage & Serving Notes

• Most chilled soups keep well for 2–3 days in airtight containers.
• Serve very cold for best taste and texture.
• Garnish with herbs, seeds, microgreens, or a drizzle of olive oil for visual appeal.
• These soups pair well with sourdough toast, grilled vegetables, or light salads.