41 Best Cold Soup Recipes for Hot Summer Days

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Russian Cold Soup

Okroshka (Russian Cold Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘5’, ‘5 -6 portions’]

Okroshka is a refreshing Russian Cold Soup that’s perfect for a hot summer day. It’s healthy, delicious, and filling. This simple recipe is very easy to make using budget-friendly ingredients. Perfect for meal-prep.

Ingredients

• 4 small field cucumbers (or ¾ English cucumber)
• 8 radishes
• 3 medium potatoes (cooked and peeled)
• 4 hardboiled eggs (peeled)
• 1 skinless chicken breast (cooked)
• 2 generous handfuls of fresh dill
• 3 green onions
• salt to taste
• 5-6 cups kvass (1 cup per portion)
• 5-6 Tbsp sour cream or yogurt (1 Tbsp per portion)
• 2½ – 3 cups kefir or buttermilk (½ cup per portion)
• 2½ – 3 cups carbonated mineral water (½ cup per portion)
• lemon wedge for serving
• 2½ – 3 cups kefir (½ cup per portion)
• 2½ -3 cups kombucha (½ cup per portion)

Instructions

1. Bake or boil the potatoes whole with the skin on. Make hardboiled eggs, and cook the meat if using. Let everything cool completely. Then peel the potatoes and eggs.
2. Dice the cucumbers, radishes, potatoes, and eggs and place everything into a large bowl.
3. Slice the chicken into small bite-sized pieces and add it to the veggie mixture.
4. Chop the herbs. Add the herbs to the bowl. Mix to combine. Place into a refrigerator and chill for about 30 minutes or more.
5. When ready to serve, place about a cup of the mixture into a soup bowl and add the type of liquid you are using and season with salt to taste. Optionally, you can add a couple of ice cubes to the serving.

2. Almond and Pineapple Cold Soup

Almond and Pineapple Cold Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups fresh pineapple chunks (about 1 medium pineapple)
• 1 1/2 cups unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 2 tablespoons creamy almond butter
• 2 tablespoons honey or maple syrup
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger (optional)
• 1/4 teaspoon salt
• 1/2 cup water (for simmering pineapple)
• 1/4 cup chopped toasted almonds (for garnish)
• additional pineapple chunks and fresh mint for garnish (optional)

Instructions

1. 1. Prepare and measure all ingredients: peel, core, and cut pineapple into chunks; measure almond milk, yogurt, almond butter, sweetener, lemon juice, vanilla, ginger, salt, and water.
2. 2. Simmer the pineapple: In a small saucepan, combine pineapple chunks with 1/2 cup water and a pinch of salt. Simmer over medium heat 4–6 minutes until the pineapple is tender. Remove from heat and let cool slightly.
3. 3. Blend the base: In a blender, add the cooked pineapple (with any liquid), almond milk, yogurt, almond butter, honey, lemon juice, vanilla, and ginger. Blend until smooth. If the mixture is too thick, blend in additional almond milk a little at a time to reach a pourable consistency.
4. 4. Chill: Transfer the soup to a container and refrigerate for at least 2 hours to let flavors meld and the soup chill.
5. 5. Serve: Pour into bowls or glasses, and garnish with chopped toasted almonds, extra pineapple chunks, and mint if desired.

3. Fresh Pea Gazpacho

Fresh Pea Gazpacho – Chilled Pea Soup Shooters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT75M · Yield: [‘4’, ‘4 cups’]

This chilled Fresh Pea Gazpacho is made with whole, simple ingredients like spring peas, cucumbers, lemon juice and mint and is topped with a splash of crème fraiche for an extra layer of deliciousness.It’s the perfect no-cook soup to make as an appetizer for a spring party or as a cooled down dinner on a warm summer night. Its emerald green colour also makes it a fun option for St. Patrick’s Day!

Ingredients

• 1 Tablespoon light olive oil
• 3 cups fresh young green peas (shelled)
• ½ English cucumber (peeled and chopped)
• 1 small white onion (chopped)
• 1 cup vegetable or chicken stock (light-coloured homemade or low sodium store bought)
• 1 cup water
• 1 tsp lemon juice (freshly squeezed)
• ¼ cup mint leaves (chopped fresh)
• salt and pepper to taste
• ½ cup Mexican crema or crème fraiche (divided)
• Fresh mint, edible flowers or pea shoots

Instructions

1. Saute the onions in the olive oil over medium heat for five minutes or until softened but not browned. Allow to cool to room temperature.
2. Place the peas, lemon juice, cucumber, mint and 1 cup of broth in a blender with the onions.
3. Purée until smooth in a blender, working in batches if necessary.
4. Add one cup of water in increments until the mixture reaches the desired consistency. It should be super smooth with no identifiable pieces of vegetable and have the consistency of heavy cream.
5. Add ¼ cup of Mexican crema or crème fraiche and blend again.
6. Season with salt and pepper to taste.
7. Chill the soup (covered) in the refrigerator for one hour to allow the flavours to develop.
8. Stir and then ladle the soup into small individual bowls (preferably transparent glass), shooters or shot glasses.
9. Add a swirl of crema and garnish with fresh edible flowers, mint or pea shoots.
10. Serve immediately.

4. Spicy Cold Cucumber Soup

Spicy Cold Cucumber Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT7M · Yield: [‘2’]

This easy and quick Spicy Cold Cucumber Soup is a refreshing summer meal. Its nicely flavored and is a no cook recipe. It is made in a blender and served within minutes.

Ingredients

• 1 large cucumber ((peeled and chopped))
• 1 whole roasted jalapeno pepper ((see notes))
• 1/2 of whole avocado
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp Himalayan pink salt or as per taste
• 1/2 tbsp scallions/green onions
• 1 cup dairy free milk ((preferably oat milk))
• 3 tbsp chopped red bell pepper
• 2 tbsp scallions/green onions
• 2 tsp extra virgin olive oil ((to drizzle))

Instructions

1. In a blender combine all the soup ingredients and blend it smooth.
2. Pour it in the serving glasses. Garnish with red bell pepper and green onions, drizzle extra virgin olive oil .Serve it at room temperature or refrigerate for an hour for chilled soup.

5. Yellow Tomato Gazpacho

Yellow Tomato Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold, silky smooth and bright yellow with a small kick.

Ingredients

• 1/2 loaf Italian or French bread (day-old preferred)
• 2 lbs yellow tomatoes
• 2 Persian cucumbers (peeled and chopped (save some for garnish))
• 1/4 sweet or red onion (chopped)
• 1 large yellow bell pepper (seeds and ribs removed)
• 2 garlic cloves
• 1 small jalapeno (chopped and seeded (optional))
• 1/4 cup Olive oil ( + more for garnish)
• Few dashes of red wine vinegar
• Salt and pepper (to taste)
• Fresh oregano leaves (for garnish)

Instructions

1. In a medium sized bowl, roughly tear up bread and add enough water to cover. Allow bread to soak for 15 minutes.
2. After about 15 minutes, squeeze the excess water out of the bread. Add all the chopped vegetables, garlic and olive oil to the bread bowl and toss together to combine, making sure everything is evenly coated with olive oil. Season with salt and pepper and let everthing marinate for another 15 minutes.
3. In a food processor or blender, blend together the vegetable mixture until pureed and there are no large peices of bread or vegetable. Add a few dashes of redwine vinegar and season with a good amount of salt and pepper. Taste for seasoning and give it one bland pulse.
4. For a silky smooth texture, pour the gazpacho soup through a fine mesh strainer pushing down on the pulp to get as much liquid as possible.
5. Chill gazpacho for at least 30 minutes before serving and once ready, pour pour in bowls and garnish with an extra drizzle of olive oil, chopped vegetables and fresh oregano.

6. Vegan Gazpacho

Vegan Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds ripe tomatoes, chopped
• 1 medium cucumber, peeled, seeded, and chopped
• 1 red bell pepper, seeded and chopped
• 1/2 small red onion, finely chopped
• 2 garlic cloves, minced
• 2 slices day-old crusty bread, crusts removed, torn into pieces
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 to 1 1/2 cups cold water or tomato juice, plus more as needed
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Optional garnish: chopped cucumber, tomato, bell pepper, and fresh herbs

Instructions

1. 1. Prepare and measure the ingredients: wash and chop the tomatoes, cucumber, bell pepper, and onion; mince the garlic; soak the bread just enough to soften.
2. 2. Place the chopped vegetables, garlic, bread, and 1 cup of water or tomato juice into a blender or processor. Blend until smooth.
3. 3. With the machine running, gradually stream in the olive oil and red wine vinegar. Add more water or tomato juice to reach your desired soup consistency. Season with salt and pepper and blend briefly to combine.
4. 4. Transfer the gazpacho to a container and refrigerate for at least 1 hour to chill and let flavors meld.
5. 5. Taste and adjust seasoning if needed, then serve cold with optional garnishes such as diced cucumber, tomato, bell pepper, or fresh herbs.

7. Mango Gazpacho Soup

Mango Gazpacho Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 ripe mangoes, peeled and pitted (about 1.5 pounds of fruit)
• 1 medium cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1/2 small red onion, chopped
• 1 garlic clove, minced
• 1/2 jalapeño, seeds removed (optional, adjust for heat)
• 2 tablespoons fresh lime juice
• 2 tablespoons orange juice or white grape juice
• 3 tablespoons extra-virgin olive oil
• 1 cup cold water or light vegetable broth
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional garnishes: diced mango, diced cucumber, cilantro leaves, or a dollop of yogurt

Instructions

1. 1. Prepare the fruits and vegetables: peel and pit the mangoes, chop the cucumber and bell pepper, finely dice the red onion, and mince the garlic. If using, seed the jalapeño.
2. 2. In a blender or food processor, combine mango, cucumber, bell pepper, red onion, garlic, jalapeño, lime juice, orange juice, olive oil, water (or broth), salt, and pepper. Blend until very smooth, stopping to scrape down the sides as needed.
3. 3. If the mixture is too thick, blend in a little more water or broth to reach your desired consistency. Taste and adjust salt or acidity as needed.
4. 4. Chill the soup in the refrigerator for at least 1 hour to let flavors meld.
5. 5. Serve cold in bowls. Garnish with optional toppings such as diced mango, cucumber, cilantro, or a dollop of yogurt if desired.

8. Chilled Peach Soup

Chilled Peach Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [‘4’]

A refreshing cold peach soup with cucumbers and basil oil. The perfect recipe for peach season.

Ingredients

• 4 cups peaches, peeled and diced
• ¾ cup seedless cucumber, peeled and diced
• 2 teaspoon honey (coconut sugar for vegan)
• 2 teaspoon champagne vinegar
• 1 clove garlic, peeled
• ⅔ cup greek yogurt (or use dairy-free yogurt for vegan)
• ¼ teaspoon kosher salt
• 1 cup basil leaves, tighly packed
• ½ cup olive oil
• ¼ teaspoon kosher salt

Instructions Peach Soup

1. Place all ingredients in a blender, puree until completely smooth.
2. Chill until very cold, at least 1 hour.
3. Spoon the chilled soup into individual bowls. Drizzle with basil oil and garnish with cucumber slices, microgreens, or peach slices.

Basil Oil

1. Bring a small pot of water to boil. Blanch basil by boiling for 45 seconds then plunging into an ice water bath.
2. Press the water our of the basil and place it in a blender with olive oil and salt. Blend until smooth, about 1 minute.
3. Allow the mixture to sit for 30 minutes then strain the oil through a fine-mesh strainer. Discard the solids and store the oil in a sealed jar in the fridge until use.

9. Chilled Potato Soup

Vichyssoise {Chilled Leek and Potato Soup} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [‘8’, ‘8 people’]

Vichyssoise is a classic chilled French leek and potato soup and delicious served as a starter on a warm summer day.

Ingredients

• 4 cups leeks (mostly the white part, cleaned and sliced)
• 4 cups potatoes (baking or russet, chopped)
• 6 cups water
• 1/2 cup sour cream
• 1 1/2 teaspoons kosher salt
• white pepper
• 1 bunch Chives (for garnish)

Instructions

1. In a large Dutch oven or pot, add the leeks and potatoes and water and to a boil.
2. Cover and gently simmer for 20 to 30 minutes or until potatoes are tender when pierced.
3. Puree the soup in batches and transfer to a container. Chill soup.
4. Just before serving, whisk sour cream into chilled soup. Check seasoning and adjust. Serve with additional sour cream, creme fraiche or heavy cream and chives.

10. Cold Cucumber Soup

Cold Cucumber Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT80M · Yield: [‘6’, ‘6 servings’]

Cold Cucumber soup with fresh dill is low-carb, gluten free and keto friendly. Makes approximately 6, 1/2 cup servings.

Ingredients

• 16 ounces plain Greek yogurt (full fat)
• 2 English cucumbers (peeled, seeded, and sliced)
• 1 shallot (minced )
• 1 clove garlic (minced (about 2 teaspoons))
• 1/4 teaspoon ground cumin
• 1 lemon (juiced (or lime))
• 1-3 teaspoons fresh dill (chopped )
• Kosher salt to taste

Instructions

1. Peel cucumbers and slice lengthwise. Remove seeds and slice.
2. Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them “sweat”, about 20 minutes, to release moisture.
3. In a blender or food processor, blend cucumbers, yogurt, shallot, garlic, fresh dill, and ground cumin. Adjust to taste with lemon or lime juice.
4. Puree until smooth, about 1 minute.
5. Check seasoning and add salt if necessary. Chill at least an hour before serving.

11. Chilled Cantaloupe Soup

Chilled Cantaloupe Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This chilled summer soup recipe adapted from Real Simple.

Ingredients

• 1 large chilled cantaloupe seeded and cut into 1-inch chunks
• 1/2 cup orange juice
• 1 lime (quartered)
• zest of 1 lime

Instructions

1. Place the cantaloupe in a blender, add the orange juice, and puree until well blended.
2. Divide the soup evenly among 4 bowls.
3. Squeeze the limes over the soup
4. Garnish with lime zest.
5. Serve chilled.

12. Chilled Peach Soup with Cucumbers

Award Winning Chilled Peach Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Yield: [‘4’, ‘4 people’]

Chilled Peach Soup with Cucumbers is an easy, but elegant first course that uses the best of your summer bounty.

Ingredients

• 5-6 peaches, medium sized
• 1/2 cup coarsley chopped cucumbers (seeded)
• 1/4 teaspoon salt
• 2 teaspoons white balsamic vinegar
• 10 leaves fresh mint
• 2 teaspoons honey
• 2/3 cup plain Greek yogurt

Instructions

1. Peel peaches and cut into small pieces (bite sized).
2. Peel and seed cucumbers and cut into small pieces.
3. Lightly crush mint leaves.
4. Place all ingredients in blender and process until smooth and creamy. Chill thoroughly. 
5. Divide into small serving dishes and garnish with mint leaves, cucumber slices or curls, drops of thinned yogurt or peach slices/pieces.

13. Polish Cold Beet Soup

Polish Cold Beet Soup (Chłodnik) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Polish Cold Beet Soup (Chłodnik) is a super healthy and refreshing summer meal that’s light but satisfying. It is made with cooked beets, probiotic-rich yogurt and kefir, crunchy cucumber and radishes, and a ton of fresh herbs. Serve it on its own or with a hard boiled egg for an extra protein boost.

Ingredients

• 2-4 beets (leaves and stems removed, or already cooked beets (see Note 1))
• 2 cups plain yogurt
• 2 cups plain kefir
• 1 English cucumber
• 6-8 radishes
• ¼ cup fresh dill (chopped)
• 2 tablespoons fresh chives (chopped)
• 1 ½ cups vegetable broth or plain water
• ½ lemon (juiced)
• 2 tablespoons apple cider vinegar (optional)
• 1/2 cup red borscht concentrate or fermented beet juice (optional, if you can find it)
• 1 garlic clove (minced)
• 1 tsp honey (or sugar)
• Salt & pepper to taste

Instructions

1. Peel and grate raw beets (see note below on using gloves). Cook the grated beets in a large pot or Dutch oven in some vegetable broth (or water) until soft (about 10 minutes) and let cool completely. I usually put the pot with beets in a sink with a couple inches of icy cold water to speed up the cooling process.
2. Grate the cucumber using a box grater (no need to peel it) and grate or chop up the radishes. Chop the herbs and set aside.
3. To the pot with cooled beets (with liquid) add kefir, yogurt, prepped cucumber, radishes and herbs and stir well. Season with salt and pepper and add lemon juice and apple cider vinegar (if using). If you have red borscht concentrate, add it now (you can skip the vinegar then).
4. Cover the pot and chill the soup in the fridge for at least 3 hours.
5. Serve in soup bowls topped with a quartered warm or cold hard boiled egg on top.

14. Garlic Soup

Ajo Blanco is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT12M · Yield: [‘4’, ‘4 people’]

The original white gazpacho soup hits all the right boxes – it’s cold and fresh with the perfect balance of sweet vs sour. It’s vegan-friendly too.

Ingredients

• ¼ cup almonds ((ideally peeled))
• 1 small clove garlic
• 2.5 oz white bread
• 1 tbsp white vinegar
• 3 tbsp olive oil
• 2 cups water ((cold))
• 1 tsp sea salt
• 2 cups grapes

Instructions

1. Soak the bread in water in a large bowl. To get the soup as white as possible you can use white bread and separate the middle from the crust after it’s soaked. For whitest results, only use the middle.
2. Add the almonds and garlic to a food processor or blender with a few tablespoons of water and blend well.
3. Add the bread, olive oil, white vinegar and any water that’s left. Add salt to taste and blend until smooth.
4. Ideally cool the soup in the fridge for a couple of hours. Serve, adding a handful of grapes to each bowl.
5. Enjoy!

15. Mango Chilli Cold Soup

Mango Chilli Cold Soup | Mango Dessert is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘1’]

Mango Chilli Cold Soup | Mango Dessert recipe is no cook, made with only few ingredients and takes only 5 minutes to make. A perfect summer treat.

Ingredients

• 50 grams Alphanso Mangoes chopped
• 2 grams Green Chillies
• 1 small pack Vanilla icecream
• 40 ml Coconut milk
• 2 grams Ginger
• Salt to taste
• To garnish
• Fresh Coriander (chilli flakes, coconut chunks/ flakes/scrape and red bellpepper chunks to garnish)

Instructions

1. Mix all above mentioned ingredients in blender and blitz it.
2. Adjust the consistency with water/milk.
3. Serve this cold and garnish with fresh coriander leaves, chilli flakes and chunks of coconut & red bell peppers.

16. Thai Mango Gazpacho

Thai Mango Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium ripe mangoes, peeled and diced (about 2 cups)
• 1 medium cucumber, peeled, seeded, diced (about 1 cup)
• 1 red bell pepper, seeded and diced (about 1 cup)
• 1/4 cup finely chopped red onion or shallot
• 2 garlic cloves, minced
• 1 small Thai red chili, seeded and minced (adjust to taste)
• 2 tablespoons fresh cilantro leaves, chopped
• 3 tablespoons fresh lime juice
• 1/2 cup coconut milk (unsweetened)
• 1 tablespoon fish sauce (or 1 teaspoon soy sauce for a vegetarian version)
• 1 tablespoon rice vinegar
• 1/2 cup cold water (plus more as needed to reach desired consistency)
• Salt to taste
• Optional garnish: extra mango dice, cucumber slices, cilantro or mint leaves

Instructions

1. Prepare and measure the ingredients: dice the mango, cucumber, and red pepper; finely chop the onion; mince the garlic and chili; chop cilantro; and measure lime juice, coconut milk, fish sauce, vinegar, and water.
2. In a blender, combine mango, cucumber, red pepper, onion, garlic, chili, cilantro, lime juice, coconut milk, fish sauce, and rice vinegar. Blend on high until smooth.
3. With the blender running, slowly stream in the cold water until you reach a pourable soup consistency. Add more water if you prefer a thinner gazpacho.
4. Transfer the gazpacho to a container and refrigerate for 1–2 hours to chill and let flavors meld.
5. Taste and adjust seasoning: add more lime juice, fish sauce, salt, or chili as needed. Serve cold with optional garnishes such as extra mango dice, cucumber slices, or fresh cilantro.

17. Cold Zucchini Soup

Cold Zucchini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 serving’]

Basil and zucchini paired to make a delicious cold soup

Ingredients

• 210 g zucchini
• 2 tsp extra virgin olive oil
• 1 tsp apple cider vinegar
• 2 tsp fresh basil
• pinch of sea salt

Instructions

1. Give the zucchini a rince under cold water, cut out the stems and slice it before putting it in the basket of your steamer. Cook it for about 10 minutes or until tender.
2. Once the zucchini is cooked and it has cooled down a bit, transfer it to a high-powered blender. Add the olive oil, apple cider vinegar, basil leaves and salt. Blend until smooth.
3. Transfer the soup to a bowl and store it in the fridge for a couple of hours so that it gets cold. Then serve. Voilà!Bon appétit!

18. Avocado Papaya Gazpacho

Avocado, Papaya Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 people’]

This Avocado, Papaya Gazpacho features tropical fruits like papaya and avocado that are mixed with tomato and pineapple juice. It’s a unique combination with outstanding flavor!

Ingredients

• 1 1/2 cups tomato juice (low-sodium)
• 1 1/2 cups unsweetened pineapple juice
• 1 ripe papaya ( or mango, peeled, seeded and diced)
• 1 green bell pepper ((or any color bell pepper) seeded and diced)
• 1/2 red onion (diced)
• 1 avocado (cut into 1/4″ dice)
• 1/4 cup fresh lime juice
• 6-10 dashes of Tabasco
• 1/4 cup cilantro (finely chopped )
• salt (and ground pepper to taste (optional))

Instructions

1. In a large bowl, gently mix all of the ingredients.
2. Cover and refrigerate for a couple of hours before serving.
3. Refrigerate leftovers in an airtight container for up to 5 days.

19. Vegan Tomato Gazpacho

Raw Vegan Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Yield: [‘4’]

Easy raw vegan gazpacho with tomatoes and sweet peppers.

Ingredients

• 300 g finely chopped tomatoes
• 100 g chopped cucumbers
• 50 g red bell peppers
• 10 sweet basil leaves
• 1 tsp salt
• 1 tsp freshly cracked black pepper
• 2 cloves garlic
• 3 pickled shallots
• 1 tsp Smoked paprika
• 2 tsp White wine vinegar
• 1 tsp Sugar
• 2 tbsp Extra virgin olive oil
• 3 tbsp Crushed tortilla chips

Instructions

1. In a bowl, add the chopped tomatoes, bell peppers, cucumber,basil, pepper and salt. Mix well.
2. Let this sit for 30 mins.
3. After 30 mins, the tomatoes would have released its juices and the flavors would have seeped in.
4. In a blender, add the tomato mixture, garlic, shallots, smoked paprika, vinegar, olive oil and sugar.
5. Blend till smooth.
6. Serve chilled with crushed tortilla chips as topping.

20. Persian Cold Yogurt Soup with Raisins

Persian Cold Yogurt Soup with Raisins (ab doogh khiar) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [‘6’]

Need to cool off from the summer heat? This Persian cold yogurt soup (ab doogh khiar) can be made as thick or as thin as you like and is filled with cucumbers, raisins, walnuts and herbs.

Ingredients

• 4 cups plain Greek yogurt
• 2 Persian cucumbers (diced)
• 1/2 cup raisins
• 1/2 cup finely chopped walnuts
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 2 tbsp crushed dried rose petals
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp rosewater (optional)
• 1 cup of ice cubes or up to 1/2 cup cold water (depending on preference and thickness of yogurt)

Instructions

1. Whisk yogurt in a large bowl until smooth.
2. Stir in cucumbers, raisins, walnuts, dill, mint, rose petals, salt, pepper and rosewater.
3. Refrigerate for an hour or two to let the flavors melt together.
4. When ready to serve, slowly mix water in until desired consistency is reached. It can be thick or watered down, based on personal preference.
5. If using ice cubes, arrange them over yogurt.
6. Serve with ice cubes on top and allow it to slowly melt into the yogurt.

21. Instant Pot Potato Leek Soup

Instant Pot Potato Leek Soup (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT26M · Yield: [‘6’, ‘6 people’]

Instant Pot Potato Leek Soup is the vegan version of a French classic (vichyssoise). It is simple, super creamy, and satisfying. It is one of those easy dinners that you can serve either cold or hot, depending on the season.

Ingredients

• 4 medium leeks (dark green stems and root end removed)
• 1/2 large white onion (chopped (or yellow onion))
• 2 tbsp olive oil
• 2 medium russet potatoes (scrubbed, peeled and cut into cubes)
• 2 ¾ cups vegetable broth or stock
• 1/2 cup canned coconut milk (use heavy cream if you are not on a vegan diet)
• 2 tsp salt (more or less according to your taste)
• ½ tsp freshly ground pepper
• Chives (chopped (to garnish))

Instructions

1. Discard the root end and the dark green reedy top. Slice the white stem, and then peel and slice the pale green area of the stem. Soak the leek rings in a bowl of cold water for 3-5 minutes and shake or stir well to remove all grit. Drain the water and pat dry the rings with a paper towel.
2. Press the sauté button of your Instant Pot and let it heat for 3-5 minutes. Add the oil and cook the leeks and onion until softened (about 4-5 minutes). Stir now and then!
3. Stir in the potatoes, broth, salt, and pepper.
4. Lock the lid, turn the valve to sealing, and cook on high pressure for 10 minutes. Release the pressure quickly!
5. Using an immersion blender or a kitchen blender, blend the soup with coconut milk until smooth and creamy. If needed, adjust the salt and pepper.
6. Serve either hot or cold, depending on the season. Drizzle a hint of extra virgin olive oil on top and garnish with chopped chives. Pair with hard-crusted bread.

22. Creamy Avocado Pea Gazpacho

Creamy Avocado Pea Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘3’, ‘3 to 4 (as main) or 6 to 8 (as appetizer/side)’]

This Creamy Avocado Pea Gazpacho is made with wholesome ingredients like avocados, peas, cucumbers, lime juice, cilantro, and coconut milk, but is surprisingly creamy and satisfying. The perfect no-cook, 10-minute lunch or light dinner for hot days.

Ingredients

• 2 cups (280g) fresh peas, shelled (I used English shelling peas)
• 2 medium-large ripe avocados
• 2 tablespoons good-quality extra virgin olive oil
• 1 Serrano pepper,
• 1 medium shallot, (peeled and chopped in half)
• 1 medium English cucumber, (very roughly chopped)
• 1 cup fresh cilantro ((you can use the leaves and tender stems))
• 3 tablespoons freshly squeezed lime juice, (plus more to taste)
• 1 1/2 – 2 cups ((360 – 480 mL) water, plus more as needed)
• 1/2 cup (120 mL) full-fat coconut milk, plus more as needed (you can use lite coconut milk, or for a non-coconut milk, try unsweetened oat milk)
• A generous amount of kosher salt or sea salt and freshly cracked black pepper
• Optional Garnish Ideas: fresh cilantro and mint leaves ((recommended), fresh shelled peas, hemp seeds, cucumber ribbons.)

Instructions

1. Blanch the peas. Bring some water to a boil in a saucepan. Prepare an ice bath (a large bowl of ice water). Add the shelled peas to the boiling water. Wait for the water to return to a boil, then set a timer for 90 seconds. Immediately after, transfer the blanched peas to the ice bath to stop cooking and cool down. Once the peas are cold, drain them.1. NOTE: you can also steam the peas in the microwave. Simply add 2-3 tablespoons of water to a microwave-safe container, add the peas, cover, and microwave on high. Check every 2 minutes for doneness.2. NOTE: If using frozen peas, you need to defrost them but no need to blanch them.
2. Add the blanched and drained peas to a blender. Add the avocado flesh, olive oil, Serrano pepper, shallot, cucumber, cilantro, lime juice, 1 1/2 cups (360 mL) water, and coconut milk. Blend until completely smooth and creamy. If it’s too thick, add the remaining 1/2 cup (120 mL) water to thin out.
3. Season to taste with salt and pepper. Add more lime juice for acidity or more cilantro for pungency. Taste again, and add more salt or pepper as needed.
4. Serve immediately at room temperature, or transfer to the fridge to serve chilled. This gazpacho is best on the day it’s made, but you can store leftovers in an airtight container for 1-2 days (the avocado will start to go bad afterwards).

23. Chilled Tomato Soup

Chunky Gazpacho (Chilled Tomato Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

A super refreshing cold soup for hot days of summer.

Ingredients

• 32 oz chilled tomato juice ((I blended tomatoes and added some water))
• 2 medium tomatoes ((or 1 large tomato))
• 1 large cucumber ((or 3 or 4 small Persian cucumbers))
• ¾ green pepper
• 1 white onion ((I used a sweet Vidalia))
• 3 cloves garlic ((large, minced))
• 1 Tbsp red wine vinegar ((I love vinegar, so I added more))
• 3 Tbsp extra virgin olive oil
• 2 tsp Kosher salt
• ⅛ tsp Tabasco sauce ((to taste))
• ⅛ tsp black pepper ((to taste))
• 1 slice avocado ((optional to serve, as well as: sour cream, garlic croutons, or cooked shrimp))

Instructions

1. Chop the tomato, cucumber, green pepper, and onion by hand or in a food processor.
2. Place the chopped veggies in a bowl, with the minced garlic, then add the vinegar, olive oil, salt, tabasco, and black pepper to taste.
3. Stir well, cover and refrigerate for about an hour to chill.
4. Serve with any of the desired suggested toppings, or simply a slice or two of green pepper.

24. Creamy Potato Leek Soup with Homemade Croutons

Creamy Potato Leek Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

This potato leek soup is a smooth, creamy pureed soup topped with crispy homemade sourdough croutons! The perfect cozy soup for cold weather!

Ingredients

• 1/4 cup unsalted butter
• 4 large leeks
• 4 cloves garlic (diced)
• 2 pounds Yukon gold potatoes (about 5 medium potatoes)
• 4 cups vegetable stock
• 2 sprigs fresh thyme
• 1 sprig fresh sage
• 2 bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup heavy cream (substitute whole milk)
• 2 tablespoons fresh chives (for garnish)
• 5 cups sourdough bread (about 1 medium loaf)
• 1/2 cup unsalted butter (substitute olive oil)
• 2 tablespoons parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions Potato Leek Soup

1. First things first, you need to properly clean your leeks! Cut the roots off the leeks and slice in half lengthwise. Thoroughly rinse under cold water, making sure to get any sand out from between the layers.
2. Cut the dark green tops off the leeks and set aside. You can either discard them or keep them in the freezer to use to make homemade vegetable stock! Thinly slice the white/light green parts of the leeks.
3. Peel the potatoes and then dice into small chunks.
4. In a large stock pot, melt the butter over medium heat. Add in the sliced leeks and garlic and sauté until tender and aromatic, about 10-15 minutes.
5. Add in the diced potatoes, herbs, and spices and cover with the vegetable stock.
6. Cover and bring to a boil. Then reduce the heat and simmer for 15-20 minutes or until the potatoes are fully cooked and tender.
7. Remove the sage, thyme, and bay leaves and discard.
8. Then puree the soup! You can use either an immersion blender or a standard blender to get the soup nice and smooth! If using a standard blender, you’ll need to blend in 2-3 small batches. Only fill the blender about halfway and leave the hole in the lid open to allow steam to escape.
9. Pour back into the pot and stir in the heavy cream. Cook for 5-10 more minutes or until heated through.
10. Taste and adjust seasonings as desired.
11. Spoon the potato leek soup into bowls and garnish with homemade sourdough croutons and fresh chives!

Croutons

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the bread into 1 inch cubes and add to the bowl. Then drizzle with the melted butter and toss until all the pieces are coated.
3. Sprinkle with garlic powder, salt, pepper, and parmesan and toss to combine.
4. Spread into an even layer on the baking sheet.
5. Bake for 10-15 minutes, or until golden brown and crispy.
6. Remove from the oven and let cool completely. Store in an air tight container for up to 2 weeks!

25. Watermelon Gazpacho

Tomato & Watermelon Gazpacho Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT195M · Yield: [‘4’]

Cool, light, sweet, and refreshing – this tomato and watermelon gazpacho soup is the perfect appetizer for summer! Simple and made with fresh ingredients, it’s easy enough for anyone to make.

Ingredients

• 4 cups watermelon (seedless, cubed)
• 1 cucumber (diced (reserve half))
• 3 Roma tomatoes (quartered)
• 1 red bell pepper (diced (reserve half))
• ½ cup green onions (chopped (reserve half))
• 1 garlic clove (peeled)
• 3 tablespoons lemon juice
• 3 tablespoons extra virgin olive oil
• salt and pepper (to taste)

Instructions

1. Process all ingredients in a blender until smooth (except for the reserved vegetables). Season with salt and pepper, to taste. Optional: Strain the mixture through a fine mesh strainer if you would like it to be smoother.
2. Chill for 3 to 4 hours.
3. Serve in small bowls. Garnish with the reserved vegetables and drizzle a little more olive oil on top.

26. Summer Gazpacho

The Best Vegan, Gluten-Free Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [‘4’, ‘4 bowls’]

Delicious summer gazpacho made with simple, fresh ingredients – perfect cold soup for the warm weather and ideal for your summer BBQ needs!

Ingredients

• 2 lb tomatoes (heirloom or vine tomatoes preferred)
• ½ onion (Vidalia or shallots preferred, medium size )
• 1 Anaheim pepper or cubanelle (substitute with jalapeno or Serrano for spicier version – avoid green bell peppers if possible)
• 2 tablespoons basil (finely chopped or chiffonade )
• 1 tablespoon apple cider vinegar (use sherry for a more traditional flavor )
• 1 teaspoon ground cumin
• ¼ cup extra virgin olive oil (avoid lighter versions – use the highest quality you can afford + more for garnish (optional) )
• 1 clove garlic

Instructions

1. Finely chop 2 lbs of tomatoes and remove seeds. Reserve about ⅓ cup of tomatoes in a small bowl, add the rest to blender. Note: you can also save the seeds for garnish!
2. Chop the other vegetables (onions, peppers) – reserve about ¼ cup of finely chopped veggies, and add rest to the blender
3. Roll about 5-6 basil leaves and chop them finely – save a few for garnish and toss the rest into the blender
4. Add apple cider vinegar, ground cumin, olive oil, and garlic into the blender. Blend on high until the soup is very smooth
5. Add the saved tomatoes, onions and peppers to the bottom of a bowl, and pour the rest of the soup on top – add salt and mix well. Throw this in the fridge for at least an hour to chill
6. Pour the mixed soup into a small glass or bowl, garnish with tomatoes, extra drizzle of olive oil, basil, and some fresh black pepper!

27. Cold Strawberry Soup

Chilled Strawberry Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Total: PT50M · Yield: [‘2’, ‘2 servings’]

A chilled strawberry soup with orange and mint. Perfect as an appetizer or dessert on a hot day.

Ingredients

• 2 cups strawberries (hulled and chopped)
• 1/4 cup water
• 1/2 tablespoon honey
• zest of 1 orange
• 1/2 cup kefir
• 1/4 cup almond milk (or milk of choice)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• 4 mint leaves (chopped)

Instructions

1. In a small saucepan, add the strawberries, water, honey and orange zest. Simmer over medium-high heat for about 10 minutes. As they begin to soften, use a spoon to mash them.
2. Take the pot off the heat and allow it to sit and cool until the soup reaches room temperature.
3. Once the strawberries have cooled, place them in a blender along with the milk, kefir and extracts. Puree until smooth.
4. Chill the strawberry soup for at least 30 minutes before serving and garnish with mint leaves if desired.

28. Creamy Avocado Soup

Creamy Avocado Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 medium ripe avocados, peeled and pitted
• 2 cups vegetable broth
• 1/2 cup plain Greek yogurt or sour cream
• 1 small garlic clove, minced
• 1/4 cup finely chopped white onion
• 1 small jalapeño, seeds removed and minced (adjust to taste)
• Juice of 1 lime
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. 1. Prepare and measure the ingredients: pit and scoop the avocado flesh, mince the garlic and jalapeño, finely chop the onion, juice the lime, and measure the broth, yogurt, olive oil, cumin, salt, pepper, and cilantro.
2. 2. In a blender, combine the avocados, vegetable broth, yogurt, garlic, onion, jalapeño, lime juice, olive oil, cumin, salt, pepper, and cilantro. Blend on high until the mixture is completely smooth and creamy.
3. 3. If the soup is too thick, gradually add cold water or extra broth, in 1/4-cup increments, and blend until you reach your desired consistency.
4. 4. Transfer the blended soup to a medium saucepan. Warm over medium-low heat, stirring occasionally, just until heated through. Do not boil.
5. 5. Taste and adjust the seasoning with more salt, pepper, or lime juice as desired.
6. 6. Serve the soup cold or at room temperature. Garnish with extra cilantro or lime wedges, and an optional drizzle of olive oil or sliced cucumber if you like.

29. Watermelon Gazpacho

Watermelon Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups seedless watermelon, diced
• 1 cup cucumber, peeled and finely diced
• 1/2 small red onion, finely chopped
• 1 medium tomato, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 jalapeño pepper, minced (remove seeds for less heat)
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 cup cold water (plus more if needed)
• Salt to taste
• 2 tablespoons fresh mint, chopped

Instructions

1. 1. Prepare and measure all ingredients: dice the watermelon, cucumber, tomato, and red pepper; finely chop the red onion and jalapeño (remove seeds for milder heat); mince mint.
2. 2. In a blender, combine watermelon, cucumber, red onion, tomato, red pepper, jalapeño, vinegar, olive oil, lime juice, water, and a pinch of salt.
3. 3. Blend on high until smooth. If the soup is too thick, add a little more water and blend again until you reach desired consistency.
4. 4. Taste and adjust seasoning with more salt or lime juice as needed.
5. 5. Chill the gazpacho in the refrigerator for at least 1 hour to let the flavors meld.
6. 6. Serve cold, garnished with chopped mint. Optional: offer extra cucumber or watermelon dice for garnish or a drizzle of olive oil.

30. Creamy Chickpea Gazpacho

Creamy Chickpea Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘2’, ‘2 -3 large servings’]

Chickpeas and tahini lend an addicting creaminess to classic gazpacho. Cool, refreshing, and hearty – the perfect summer dinner!

Ingredients

• 1 15-ounce can chickpeas (garbanzo beans), drained (only 1/2 cup goes into the soup; you’ll roast the rest)
• 3 tablespoons + 2 teaspoons extra-virgin olive oil (divided)
• 1 1/2 pounds fresh ripe tomatoes (cored and diced large (I usually use an heirloom mix but other types work just fine too))
• 1 medium cucumber (peeled and diced large)
• 1 small shallot (approx. 1 ounce, peeled and roughly minced)
• 2 medium cloves garlic (peeled and minced)
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Additional smoked paprika (diced cucumber and diced tomato for topping)

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Add 1/2 cup of the chickpeas to the pitcher of a blender.
3. Rinse remaining chickpeas. Spread a couple of paper towels on a rimmed baking sheet and spread chickpeas on top. Gently blot tops of chickpeas with additional paper towels until they’re relatively dry. Place the dried chickpeas in a bowl and drizzle with 2 teaspoons olive oil. Sprinkle with a couple of pinches of kosher salt and toss gently until coated with oil and salt. Discard paper towels and pour chickpeas onto baking sheet. Bake until golden and slightly crispy, 25-30 minutes.
4. While the chickpeas are roasting, make and chill the soup. To the 1/2 cup chickpeas already in the pitcher of the blender, add the remaining ingredients (aside from toppings). Puree until smooth. Taste and add additional salt and pepper if desired.
5. Place in an airtight container and refrigerate until very cold.
6. Ladle into bowls and top with cucumber, tomato, roasted chickpeas, and a light sprinkle of smoked paprika. Serve.

31. Two Zucchini Soup

Two Zucchini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium zucchinis, trimmed and chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1 cup water
• 1/2 teaspoon salt, adjust to taste
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh thyme, chopped)
• 1/4 cup heavy cream or dairy-free alternative (optional for creamy texture)

Instructions

1. 1. Prepare and measure all ingredients: wash and trim the zucchinis, dice them; finely chop the onion and mince the garlic; measure out the broth, water, oil, salt, pepper, thyme, and cream if using.
2. 2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened and translucent, about 3–4 minutes.
3. 3. Add the chopped zucchini, thyme, salt, and pepper. Pour in the vegetable broth and water; bring to a gentle boil, then reduce heat and simmer until the zucchini is very tender, about 12–15 minutes.
4. 4. Use an immersion blender to puree the soup smooth, or blend in batches in a blender. Stir in the cream if using, adjusting the consistency with extra broth or water as needed; taste and adjust seasoning.
5. 5. Return to gentle heat to rewarm if needed, then ladle into bowls and serve with optional garnishes such as fresh herbs, a drizzle of olive oil, or a swirl of cream.

32. Mango Melon Cold Soup

Mango Melon Cold Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups ripe mango, peeled, pitted, and diced
• 2 cups cantaloupe melon, peeled, seeded, and diced
• 1/2 cup cucumber, peeled, seeded, and chopped
• 1 cup cold orange juice
• 1/2 cup plain yogurt (or dairy-free yogurt, if preferred)
• 2 tablespoons fresh lime juice
• 1 tablespoon honey or maple syrup, or to taste
• 6–8 fresh mint leaves, torn
• Pinch of salt (optional)
• 1/2 cup cold water, plus more if needed to adjust consistency
• Ice cubes, for serving (optional)

Instructions

1. 1. Prepare and measure all ingredients: peel, dice the mango and cantaloupe, chop the cucumber, and chill the orange juice and yogurt.
2. 2. In a small saucepan, combine mango, cantaloupe, and cucumber with a splash of water. Cook over medium heat, stirring occasionally, for about 5–7 minutes until the fruit is just tender. Remove from heat and let cool slightly.
3. 3. Transfer the warm fruit mixture to a blender. Add orange juice, yogurt, lime juice, honey, and salt. Blend on high until smooth and well combined.
4. 4. If the soup is too thick, blend in cold water a little at a time until you reach a pourable, spoonable consistency.
5. 5. Chill the soup in the refrigerator for at least 1 hour, until completely cold.
6. 6. To serve, ladle into bowls or glasses. Garnish with torn mint leaves and, if desired, a few ice cubes for extra chill.

33. Chilled Blueberry Soup

Chilled Blueberry Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [‘6’, ‘6 People’]

This cold summer soup recipe is adapted from Laura Yates. Enjoy it in the traditional way of blåbärssoppa and eat it warm as well.

Ingredients

• 4 cups blueberries (2 pints, fresh, washed and rinsed.)
• 1 cup orange juice
• 1/2 cup sugar
• 1 tbsp lemon juice (fresh squeezed)
• 1 pint half & half
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 1/2 teaspoon nutmeg
• fresh mint leaves as garnish (optional)

Instructions

1. Combine berries, orange juice, sugar, and spices in large sauce pan.
2. Over medium high heat, stir while bringing to a boil. Remove from heat, allow to cool slightly,
3. Add contents of sauce pan, along with lemon juice to food processor or blender.
4. Blend or process until liquefied, scraping inside edges of container midway through to incorporate skin filaments.
5. Refrigerate mixture, to chill, in sealed container.
6. Immediately prior to serving, stir in half & half.
7. Garnish with mint leaves if desired.

34. Swedish Blueberry Soup

Healthier Swedish Blueberry Soup (vegan, gluten-free, paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT28M · Yield: [‘4’, ‘4 cups’]

This healthier Swedish blueberry soup uses just a little maple syrup to sweeten this energizing dish. Naturally vegan, gluten-free, and paleo.

Ingredients

• 3 cups blueberries (fresh or frozen and thawed)
• 3 tablespoons – 1/4 cup maple syrup
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1 tablespoon freshly squeezed lemon juice
• 2 cups water
• 2 teaspoons cornstarch (or tapioca flour for paleo + 1 tablespoon cold water, optional)

Instructions

1. In a large, deep, non-reactive saucepan, bring the blueberries, 3 tablespoons maple syrup (ignore the quantity below – it’s a technical issue I can’t fix), cardamom, cinnamon, lemon juice and water to a boil over medium heat.
2. Let boil for 5 minutes. Remove from the heat.
3. If you’d like the mixture to be thicker, mix together the cornstarch with 1 tablespoon cold water and stir into the soup.
4. Return the pan to the heat, bring to a boil, and then remove from the heat.
5. Let cool for 15-20 minutes before serving. Add the last tablespoon (or more) of maple syrup, if desired. Can also be served chilled. Goes well with a little Greek yogurt mixed in.
6. Refrigerate any leftovers for up to 3 days.

35. Strawberry Mint Gazpacho

Strawberry Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

Strawberry Mint Gazpacho has the sweet flavor of strawberries and the spiciness of a jalapeño pureed with tomatoes, crisp cucumber, red onion, red peppers and creamy yogurt to create the perfect end of summer cold soup.

Ingredients

• 1 pound strawberries (hulled)
• 8 cherry tomatoes (chopped in half)
• 1/2 cucumber (peeled and seeded)
• 1/4 cup red onion (chopped)
• 1/4 red pepper (seeds removed)
• 1/2 tablespoon fresh mint
• 1 cup low fat plain Stonyfield yogurt
• 1 teaspoon honey
• 1 jalapeño (seeds removed (optional))
• Salt and pepper to taste

Instructions

1. Put all ingredients in a blender and puree until smooth. Add salt and pepper to taste.
2. Put in a covered container and chill in the refrigerator for 2-3 hours or until cold.
3. Garnish with fresh mint sprigs and a dollop of yogurt if you like.

36. Cold Avocado Soup

Cold Avocado Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 portions’]

This cold avocado soup is creamy and refreshing. This recipe is very easy to make, and no cooking is required. All you need to do is blend everything in a food processor, and you can have it ready in just a few minutes. Absolutely perfect for hot summer days.

Ingredients

• ½ English cucumber (peeled)
• 2 small ripe avocados (or 1 large avocado)
• 1 cup plain 2% yogurt
• 1 cup low sodium vegetable broth
• 2 to 2½ Tbsp lime juice
• 1 handful of cilantro
• ½ tsp salt or to taste
• ¼ tsp garlic powder

Instructions

1. Chop the cucumber into chunks and place it into a food processor or blender.
2. Scoop out the avocado flesh and place it into the food processor as well.
3. Add all the remaining ingredients – yogurt, vegetable broth, lime juice, cilantro, salt, and garlic powder.
4. Pulse a few times, then process until smooth. Scrape the sides with a rubber spatula if needed. Serve chilled.

37. Strawberry Soup

Easy Strawberry Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘4’]

A light, cool and refreshing dessert or appetizer featuring fresh strawberries and vanilla yogurt! So yummy for the summertime!

Ingredients

• 1 pound fresh strawberries (cleaned and quartered)
• 1 cup vanilla yogurt
• 4 tablespoons confectioners sugar
• 2 tablespoons orange juice concentrate
• 1/2 teaspoon lemon juice
• Extra yogurt and strawberries for garnish

Instructions

1. In a food processor or blender, combine all ingredients; process or blend.
2. Ladle into chilled bowls.
3. Garnish each serving with a dollop of yogurt and a strawberry.

38. Zucchini Yogurt Chilled Soup

Zucchini Yogurt Chilled Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘1’, ‘1 serving’]

This Mediterranean Zucchini Yogurt Chilled Soup is a great light dinner option or a starter on hot days. It provides a refreshing, low carb and high protein option!

Ingredients

• 1 cup Greek Yogurt, unflavored
• 1/3 cup cold water (if yogurt is too thick)
• 0.5 zucchini
• 1 garlic clove
• 0.5 tsp salt
• 5 fresh mint leaves
• 1 tbsp olive oil

Instructions

1. Wash, dry and slice zucchini.
2. Zucchini slices can be fried (traditional method), grilled or baked. Each method takes a different amount of time, but whichever you choose it still won’t be more than 20 minutes. Sprinkle light salt over zucchini slices. Even if I’m preparing the soup for just one, I always cook a lot more zucchini than needed for the soup. So fill the tray up. Bake at 350-375 degrees Fahrenheit for 20 minutes, flip halfway through. Note – use parchment paper or aluminum foil on the baking dish.
3. Let the zucchini cool on a wide dish. If you fried the zucchini, place paper towel on the plate to absorb the extra oil.
4. Smash garlic, salt and 1-2 mint leaves on a garlic mortar and pestle.
5. Mix yogurt with water. Then add garlic, salt and mint mix. Give it a thorough mix. Then add olive oil and mix it again. Finally add zucchini slices and garnish with mint. You can sprinkle some more olive oil on top as well.
6. You can serve right away or you can let it chill in the refrigerator for about half an hour for all the flavors to meld together.
7. Serve with some bread or as a starter for a bigger meal.

39. Instant Pot Asparagus Soup

Instant Pot Asparagus Soup With Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

Looking for an easy and tasty way to enjoy asparagus? This Instant Pot Asparagus Soup is perfect! It’s creamy, flavorful, and comes together quickly, thanks to the magic of the Instant Pot. Whether you’re making it for lunch or a light dinner, this soup is a great way to enjoy a healthy, comforting meal without much effort. You’re going to love how simple and delicious it is!

Ingredients

• 2 Tablespoons Olive Oil
• 1 lb Fresh Asparagus ((woody ends removed, chopped into 3″ pieces))
• 1 Onion
• 2 cloves Garlic
• 4 Cups Vegetable Stock (or Vegetable Broth)
• 2 Starchy Potatoes (peeled and chopped)
• 1 Bay Leaf
• Pinch Salt
• Pinch Pepper

Instructions

1. Peel and chop your potatoes and onion. Remove the woody ends from your asparagus spears. Be sure to leave the asparagus tips and chop each asparagus spear into thirds.
2. Set your Instant Pot to sauté setting and add your olive oil. Add potatoes, onions and chopped asparagus spears to the pot. Add garlic cloves and saute for two minutes.
3. Turn off the sauté function and add the vegetable broth and bay leaf.
4. Stir and scrape the bottom of the pot with a wooden spoon to ensure no pieces of garlic, onion or asparagus are stuck to the bottom of the inner pot.
5. Close the Instant Pot Lid. Set the Instant Pot to pressure cook or manual setting and cook your soup for 15 minutes under high pressure.
6. Once the pressure cooking time has been completed, allow the pressure to naturally release for 10 minutes then quickly release the remaining pressure.
7. A quick release could result in the liquid spewing out the vent. So it is better to perform a natural release.
8. Once all the pressure has been released, open the Instant Pot lid and remove the bay leaf.
9. Transfer the soup mixture to a blender or food processor and blend into a nice creamy texture.
10. Alternatively, you can use an immersion blender and blend the asparagus soup directly in the Instant Pot. This is a quick, easy and less messy way to blend your asparagus soup.
11. Season your Instant Pot Asparagus Soup. Add salt and pepper and garnish with fresh herbs.

40. White Gazpacho with Grapes and Almonds

White Gazpacho with Almonds and Grapes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [‘4’, ‘4 servings’]

White Gazpacho is a cold refreshing Spanish soup made with almonds, sweet grapes and cool cucumbers to balance it all together.

Ingredients

• 2-3 ounces bread, such as baguette (day old and roughly torn)
• 1 cup almonds ((blanched prefered but not necessary))
• 2 cups green grapes
• 1/4 sweet onion (roughly chopped)
• 2 garlic cloves (roughly chopped)
• 1 yellow chile (seeds removed and chopped)
• 3 Persian cucumbers (peeled and chopped)
• 1 lemon (zest and juice)
• 1/2 teaspoon apple cider vinegar
• Salt and pepper (to taste)
• Olive oil
• 1 cup Water (to help thin soup (amount may vary))
• Mint leaves
• Pinch of cayenne
• Lemon zest
• Green grapes (sliced thin)

Instructions

1. Tear up the bread and soak in a bowl of water for about 10 minutes.
2. In a food processor, blend the almonds until as fine as possible. You can blanch the almonds beforehand and remove the skins, but it’s not necessary.
3. Squeeze out the water from the bread and add that to the almonds in the food processor as well as the grapes, onion, garlic, chile, cucumbers, lemon zest and juice, salt and pepper, vinegar and a good drizzle of olive oil.
4. Start with 1/2 cup of water and blend until everything is incorporated. Add more water as necessary (I used about 1 cup) and adjust seasoning, such as adding more salt or vinegar, if necessary.
5. Pour gazpacho through a fine mesh sieve over a large bowl and use a spatula or large spoon to push the soup through. Then take the solids and blend in the food processor again and continue to strain through a sieve, extracting as much liquid as possible.
6. Cover the bowl with plastic wrap and chill in fridge for at least 2 hours. When ready to serve, garnish with lemon zest, cayenne and grapes.

41. Cucumber Mint Gazpacho

Cucumber Mint Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium cucumbers, peeled, seeded, and chopped
• 2 ripe tomatoes, chopped
• 1/4 small red onion, finely chopped
• 1 garlic clove, minced
• 1/3 cup fresh mint leaves, loosely packed
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar (or sherry vinegar)
• 1 tablespoon fresh lemon juice
• 1 to 1 1/2 cups cold water
• 1/2 teaspoon salt, plus more to taste
• Pinch of black pepper
• Optional garnish: extra mint leaves and thin cucumber ribbons

Instructions

1. Step 1: Prepare for Cucumber Mint Gazpacho by placing the chopped cucumbers, tomatoes, red onion, garlic, and mint into a blender or large pitcher.
2. Step 2: Pulse until the mixture is coarsely blended, then blend on high until very smooth.
3. Step 3: With the blender running, slowly stream in olive oil, vinegar, and lemon juice to emulsify the mixture.
4. Step 4: Add cold water gradually to reach the desired soup-thickness; start with 1 cup and add more if you prefer it lighter.
5. Step 5: Season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour to meld flavors.
6. Step 6: Serve cold, garnished with extra mint and cucumber ribbons if desired; offer additional olive oil drizzle at the table.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.