26+ Irresistible Summer Soup Recipes to Keep You Cool

When the temperature rises and appetites call for something light, refreshing, and delicious, summer soups come to the rescue.

Forget the heavy stews of winter—summer is the season for chilled, vibrant, and garden-fresh bowls that celebrate the best seasonal produce.

Whether you’re planning a picnic, a garden party, or just want a no-fuss meal that keeps you cool, summer soups are versatile, easy to prepare, and incredibly satisfying.

In this roundup of 26+ summer soup recipes, you’ll find a mix of chilled and lightly warm options—from fruity blends like chilled watermelon gazpacho to creamy avocado and cucumber combos, plus veggie-forward favorites with corn, tomatoes, and fresh herbs.

These soups are designed to keep you nourished, hydrated, and far away from the stove for too long.

So grab your blender, gather your fresh ingredients, and let’s dive into the delicious world of summer soups!

26+ Irresistible Summer Soup Recipes to Keep You Cool

With these 26+ summer soup recipes, you’ll never run out of light, flavorful, and refreshing options to beat the heat.

Whether you’re in the mood for something sweet, savory, creamy, or tangy, there’s a soup on this list to satisfy your summer cravings.

Best of all, many of these soups can be made in advance, stored in the fridge, and enjoyed on the go or al fresco.

So this season, embrace the cooling comfort of chilled bowls, seasonal produce, and bright, zesty flavors.

Let these soups become your go-to solution for effortless summer meals—delicious, healthy, and heat-free!

Chilled Cucumber & Yogurt Soup

Cool, creamy, and refreshingly tangy, this cucumber and yogurt soup is the perfect antidote to summer heat.

With fresh dill and a hint of garlic, it brings the flavors of the Mediterranean to your table without requiring you to turn on the stove.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 2 cups plain Greek yogurt
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: chopped mint or chives for garnish

Instructions:

1. Place the chopped cucumbers in a blender or food processor.
2. Add the Greek yogurt, minced garlic, lemon juice, dill, and olive oil.
3. Blend until smooth and creamy. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with fresh herbs if desired.

This chilled cucumber and yogurt soup is not just refreshing—it’s also incredibly easy to prepare ahead of time, making it ideal for outdoor lunches or as a light starter for evening gatherings.

It’s a bowl of pure cool comfort that pairs beautifully with crusty bread or grilled seafood.

Watermelon Gazpacho

This vibrant twist on traditional gazpacho swaps tomatoes for juicy watermelon, resulting in a sweet-and-savory soup that tastes like summer in a bowl.

Bursting with color and hydrating goodness, it’s both a visual and culinary delight.

Ingredients:

• 4 cups watermelon, cubed and seeded
• 1 medium cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1/4 red onion, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Optional: fresh basil or feta cheese for topping

Instructions:

1. Combine the watermelon, cucumber, bell pepper, and red onion in a blender.
2. Add the red wine vinegar and olive oil.
3. Blend until smooth, then season with salt and pepper to taste.
4. Chill for at least 2 hours in the fridge.
5. Serve cold, garnished with fresh basil or crumbled feta if desired.

Sweet, crisp, and subtly tangy, watermelon gazpacho is a refreshing way to hydrate and satisfy your tastebuds.

It’s a fun, unexpected appetizer for summer parties and a great way to use up any extra watermelon in a more savory dish.

Chilled Corn & Coconut Soup

A tropical take on a classic summer vegetable, this chilled corn and coconut soup delivers a lightly sweet, slightly spicy flavor that’s both luxurious and light.

The blend of corn, coconut milk, and lime makes for an irresistible spoonful every time.

Ingredients:

• 4 ears of corn, kernels removed (or 3 cups frozen corn)
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1/2 teaspoon grated ginger
• Juice of 1 lime
• 1/2 teaspoon salt
• Optional: sliced chili, cilantro, or green onions for garnish

Instructions:

1. In a blender, combine corn, coconut milk, broth, ginger, lime juice, and salt.
2. Blend until very smooth.
3. Strain through a fine mesh sieve for extra smoothness, if desired.
4. Chill in the fridge for at least 2 hours.
5. Serve cold, topped with fresh chili slices, cilantro, or green onions.

Creamy and dreamy with a burst of sunshine in every bite, this soup makes an elegant starter or a light lunch.

The coconut milk provides a silky texture, while the lime and ginger add zing and warmth that linger deliciously on the palate.

Avocado & Tomato Gazpacho

This smooth, creamy twist on a traditional gazpacho blends ripe tomatoes with rich avocado for a velvety, heart-healthy soup.

Infused with cilantro, lime, and a hint of jalapeño, it’s a refreshing and satisfying choice for a summer meal.

Ingredients:

• 3 ripe avocados, peeled and pitted
• 4 medium tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/4 red onion, chopped
• 1 small jalapeño, seeded and chopped (optional)
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Place the avocados, tomatoes, cucumber, red onion, jalapeño (if using), lime juice, olive oil, and cilantro in a blender.
2. Blend until smooth and creamy, adding a little water if the consistency is too thick.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with additional cilantro or diced tomatoes.

This avocado and tomato gazpacho is a delicious, nutrient-packed option for a summer meal.

Its creamy texture and zesty flavors make it a satisfying choice for those looking for something light but filling. Pair it with grilled shrimp or a crisp salad for a complete, refreshing summer feast.

Chilled Carrot & Ginger Soup

A blend of sweet carrots and spicy ginger, this chilled soup is both vibrant and energizing.

The natural sweetness of the carrots is perfectly complemented by the zingy heat of the ginger, creating a flavorful and smooth soup that’s perfect for warm days.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 1 medium onion, chopped
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: chopped parsley or cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and grated ginger and sauté for 3-4 minutes until softened and fragrant.
2. Add the chopped carrots and vegetable broth, and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the carrots are tender.
3. Let the mixture cool to room temperature, then transfer it to a blender.
4. Add the coconut milk and blend until smooth and creamy.
5. Season with salt and pepper to taste, and chill in the refrigerator for at least 1 hour.
6. Serve cold, garnished with fresh herbs.

This chilled carrot and ginger soup is a perfect balance of sweet and spicy, and the coconut milk adds a creamy, tropical element.

It’s a great way to enjoy the earthy flavor of carrots in a refreshing, cold dish that’s both healthy and delicious.

Zucchini & Basil Soup

Light, herbaceous, and full of flavor, this chilled zucchini and basil soup is a great way to enjoy fresh summer vegetables.

The delicate taste of zucchini is elevated by the aromatic freshness of basil, creating a soup that’s both comforting and refreshing.

Ingredients:

• 4 medium zucchinis, chopped
• 1/2 cup fresh basil leaves
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: crumbled goat cheese or pine nuts for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the chopped zucchini and vegetable broth, and bring to a boil. Lower the heat and let it simmer for 10-12 minutes until the zucchini is tender.
3. Remove from heat and let it cool slightly.
4. Transfer the soup to a blender, add the fresh basil, and blend until smooth.
5. Season with salt and pepper to taste, and chill in the refrigerator for at least 1 hour.
6. Serve cold, garnished with crumbled goat cheese or pine nuts for added texture.

This zucchini and basil soup is a great way to enjoy the simplicity of fresh summer vegetables in a cooling, flavorful form.

The basil’s bright, aromatic qualities pair beautifully with the mellow taste of zucchini, making it a light and satisfying dish for a summer day.

Roasted Red Pepper & Tomato Soup

Smoky roasted red peppers combined with the sweetness of ripe tomatoes create a rich and flavorful chilled soup that’s perfect for summer.

A dash of balsamic vinegar adds a tangy note, making this soup a great appetizer or light lunch.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 6 ripe tomatoes, chopped
• 1/4 cup red onion, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Optional: fresh basil or a drizzle of cream for garnish

Instructions:

1. To roast the peppers, place them under a broiler or on a grill until the skin is blackened. Remove from the heat, cover with a kitchen towel, and let them steam for 10 minutes. Peel off the skins and discard the seeds.
2. In a blender, combine the roasted red peppers, chopped tomatoes, red onion, balsamic vinegar, olive oil, and vegetable broth.
3. Blend until smooth. Add salt and pepper to taste.
4. Chill in the refrigerator for at least 2 hours before serving.
5. Serve cold, garnished with fresh basil or a drizzle of cream.

This roasted red pepper and tomato soup combines sweet, smoky, and tangy flavors that are sure to please your palate.

Its rich, velvety texture is enhanced by the roasted peppers, and the soup pairs beautifully with a simple crusty bread or a summer salad.

Chilled Pea & Mint Soup

Bright, fresh, and full of vibrant green color, this chilled pea and mint soup is a refreshing summer favorite.

The sweetness of the peas is balanced by the coolness of mint, making this soup both energizing and satisfying.

Ingredients:

• 4 cups frozen or fresh peas
• 1/2 cup fresh mint leaves
• 1/2 cup Greek yogurt
• 2 cups vegetable broth
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh mint or crumbled feta for garnish

Instructions:

1. In a pot, bring the vegetable broth to a simmer and add the peas. Cook for about 4-5 minutes until the peas are tender.
2. Remove from heat and let it cool slightly. Then, transfer the peas and broth into a blender.
3. Add the mint leaves, Greek yogurt, lemon juice, and olive oil to the blender and blend until smooth.
4. Season with salt and pepper to taste, and chill in the refrigerator for at least 1 hour.
5. Serve cold, garnished with fresh mint or crumbled feta if desired.

This pea and mint soup is a light yet flavorful option for a summer day.

The bright mint adds a refreshing zing, while the peas give the soup a naturally sweet, creamy texture. It’s an ideal dish for serving as a starter or paired with grilled fish or sandwiches.

Chilled Sweet Potato & Coconut Soup

This chilled sweet potato and coconut soup is velvety, smooth, and naturally sweet, with just the right balance of warmth from curry and richness from coconut milk.

It’s a hearty yet refreshing option that can be enjoyed on its own or as part of a larger meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions:

1. In a large pot, combine the sweet potatoes, vegetable broth, curry powder, cumin, and cinnamon. Bring to a boil, then lower the heat and simmer for about 15-20 minutes, or until the sweet potatoes are tender.
2. Let the soup cool slightly, then transfer it to a blender along with the coconut milk.
3. Blend until smooth and creamy.
4. Season with salt and pepper to taste, and chill in the refrigerator for at least 2 hours.
5. Serve cold, garnished with fresh cilantro if desired.

This sweet potato and coconut soup brings together earthy sweetness with aromatic spices and creamy coconut, making it an indulgent yet light summer soup.

It’s perfect as a standalone meal or as a complement to a summer BBQ or picnic.

Chilled Avocado & Cucumber Soup

A smooth, creamy blend of ripe avocados and crisp cucumbers, this chilled soup is a refreshing and satisfying dish for hot summer days.

With a hint of lime and cilantro, it’s the perfect light appetizer or side dish to complement a larger meal.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cucumber, peeled and chopped
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 cup cold water or vegetable broth
• Salt and pepper to taste
• Optional: sliced radishes or avocado chunks for garnish

Instructions:

1. In a blender, combine the avocados, cucumber, Greek yogurt, cilantro, lime juice, and cold water or vegetable broth.
2. Blend until smooth and creamy. Add more liquid if necessary to reach your desired consistency.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with sliced radishes or extra chunks of avocado.

This avocado and cucumber soup is a light, creamy, and refreshing option that’s perfect for a hot summer day.

The mild flavors of the avocado and cucumber are enhanced by the tangy lime and cooling cilantro, making it a wonderfully balanced dish that’s both nutritious and satisfying.

Chilled Roasted Beet & Yogurt Soup

This earthy, vibrant soup combines the sweetness of roasted beets with the creaminess of Greek yogurt.

With a touch of citrus and dill, it’s an unexpected yet wonderfully balanced dish that’s perfect for any summer gathering.

Ingredients:

• 3 medium beets, peeled and roasted
• 1 cup plain Greek yogurt
• 2 tablespoons fresh dill, chopped
• Juice of 1 orange
• 1 tablespoon olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Optional: crumbled feta or extra dill for garnish

Instructions:

1. To roast the beets, wrap them in foil and place in a preheated 375°F oven for 45-60 minutes, or until they are tender. Allow them to cool before peeling and chopping them.
2. In a blender, combine the roasted beets, Greek yogurt, fresh dill, orange juice, olive oil, and vegetable broth.
3. Blend until smooth, then season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 2 hours.
5. Serve cold, garnished with crumbled feta or more fresh dill.

This chilled roasted beet and yogurt soup is a gorgeous, rich dish that offers the perfect balance of earthy sweetness and creamy tang.

The citrus adds a fresh burst of flavor, and the dill provides an aromatic note that makes this soup a unique and refreshing summer choice.

Chilled Tomato & Basil Soup

A classic summer combination of ripe tomatoes and fresh basil, this chilled soup is simple yet flavorful.

Lightly seasoned with garlic and olive oil, it’s a fresh, vibrant dish that captures the essence of summer in every spoonful.

Ingredients:

• 6 ripe tomatoes, chopped
• 1/4 cup fresh basil leaves
• 1/4 cup red onion, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon balsamic vinegar
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. In a blender, combine the chopped tomatoes, fresh basil, red onion, olive oil, garlic, balsamic vinegar, and vegetable broth.
2. Blend until smooth and creamy. Season with salt and pepper to taste.
3. Chill the soup in the refrigerator for at least 2 hours before serving.
4. Serve cold, garnished with additional fresh basil or a drizzle of olive oil.

This chilled tomato and basil soup is a classic, bursting with the natural sweetness of tomatoes and the fragrant, peppery freshness of basil.

It’s the perfect dish to enjoy on a warm summer day, offering a refreshing and delicious way to enjoy seasonal produce.

Chilled Mango & Avocado Soup

This tropical chilled soup combines the sweetness of ripe mangoes with the creamy richness of avocado, creating a velvety texture and a refreshing flavor profile.

Perfect for a light lunch or as an appetizer, this soup is both satisfying and revitalizing on warm summer days.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 ripe avocado, peeled and pitted
• 1/2 cup coconut milk
• 1 tablespoon lime juice
• 1/2 cup cold water
• Salt and pepper to taste
• Optional: chopped mint or chili flakes for garnish

Instructions:

1. In a blender, combine the mangoes, avocado, coconut milk, lime juice, and cold water.
2. Blend until smooth and creamy. Add more water if necessary to reach your desired consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with chopped mint or a sprinkle of chili flakes for a little heat.

This chilled mango and avocado soup is a delightful combination of tropical sweetness and creamy texture, with a refreshing hint of lime.

It’s the perfect dish to serve at a summer gathering or to enjoy as a healthy, refreshing snack.

Chilled Cantaloupe & Mint Soup

A beautiful and light summer soup, chilled cantaloupe and mint soup is naturally sweet, fragrant, and incredibly hydrating.

The refreshing flavors of cantaloupe combined with the coolness of mint make it a perfect way to cool off and savor the taste of summer.

Ingredients:

• 4 cups cantaloupe, peeled and chopped
• 1/4 cup fresh mint leaves
• 1 tablespoon lime juice
• 1 tablespoon honey (optional)
• 1/2 cup cold water
• Salt to taste
• Optional: mint leaves or melon balls for garnish

Instructions:

1. In a blender, combine the cantaloupe, fresh mint, lime juice, honey (if using), and cold water.
2. Blend until smooth and creamy. Adjust the water to reach the desired consistency.
3. Taste and add a pinch of salt to bring out the sweetness of the cantaloupe.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with fresh mint leaves or melon balls for a decorative touch.

This chilled cantaloupe and mint soup is a light, refreshing way to enjoy the sweet, juicy flavors of summer.

It’s hydrating, naturally sweet, and packed with the bright, aromatic taste of mint, making it a perfect treat for a hot day.

Chilled Butternut Squash & Apple Soup

A cozy yet refreshing soup, chilled butternut squash and apple soup blends the natural sweetness of squash with the tartness of apples, creating a comforting yet vibrant dish for summer.

It’s lightly spiced with cinnamon and nutmeg, making it a perfect balance of savory and sweet.

Ingredients:

• 2 cups roasted butternut squash, peeled and cubed
• 1 apple, peeled and chopped
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Optional: toasted pumpkin seeds for garnish

Instructions:

1. In a blender, combine the roasted butternut squash, apple, vegetable broth, cinnamon, nutmeg, and apple cider vinegar.
2. Blend until smooth and creamy. Add more vegetable broth if you prefer a thinner consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 2 hours before serving.
5. Serve cold, garnished with toasted pumpkin seeds for added texture and flavor.

This chilled butternut squash and apple soup is a warming yet cooling dish that pairs well with the season’s bounty.

The combination of sweet squash and apple with aromatic spices makes it an excellent summer soup, ideal as a light starter or even a mid-day snack.

Chilled Spicy Mango & Coconut Soup

This chilled soup combines the sweetness of ripe mango with the creaminess of coconut milk, finished off with a spicy kick from fresh chili.

It’s the perfect balance of tropical flavors with a touch of heat, making it a bold and refreshing choice for hot summer days.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 can (13.5 oz) coconut milk
• 1 tablespoon lime juice
• 1 small fresh chili (jalapeño or serrano), seeds removed
• 1 tablespoon honey (optional)
• 1/2 cup cold water or vegetable broth
• Salt to taste
• Optional: chili flakes or cilantro for garnish

Instructions:

1. In a blender, combine the mangoes, coconut milk, lime juice, chili, honey (if using), and cold water or vegetable broth.
2. Blend until smooth and creamy. Add more liquid if needed to reach your desired consistency.
3. Season with salt to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with chili flakes or fresh cilantro for an added touch of flavor.

This chilled spicy mango and coconut soup is the perfect balance of sweet, creamy, and spicy.

The mango adds a luscious sweetness, while the coconut milk provides a smooth richness, and the chili gives it a delightful heat. It’s an exciting way to enjoy tropical flavors in a refreshing, cold dish.

Chilled Sweet Corn & Basil Soup

Sweet corn and fresh basil come together in this chilled soup to create a vibrant, flavorful dish that’s perfect for enjoying seasonal summer ingredients.

The natural sweetness of the corn is balanced with the aromatic flavor of basil, creating a refreshing, savory soup.

Ingredients:

• 4 cups fresh corn kernels (about 4 ears of corn)
• 1/4 cup fresh basil leaves
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: a few whole basil leaves for garnish

Instructions:

1. In a blender, combine the fresh corn kernels, basil leaves, vegetable broth, olive oil, and lemon juice.
2. Blend until smooth and creamy. Add more vegetable broth if necessary to achieve your preferred consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 2 hours.
5. Serve cold, garnished with whole basil leaves for a decorative touch.

This chilled sweet corn and basil soup is a fantastic way to highlight the flavor of fresh, in-season corn.

The sweetness of the corn pairs beautifully with the freshness of basil, and the soup is light yet satisfying. It’s an ideal summer dish that celebrates simple, wholesome ingredients.

Chilled Green Bean & Almond Soup

Green beans and almonds come together in this unique, savory chilled soup that’s perfect for those looking for something a little different.

The soup is smooth and creamy with a slight nuttiness from the almonds, making it an elegant and refreshing summer dish.

Ingredients:

• 2 cups fresh green beans, trimmed and chopped
• 1/4 cup almonds, toasted
• 1/2 cup plain Greek yogurt
• 1 cup vegetable broth
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Optional: sliced almonds for garnish

Instructions:

1. In a pot, bring the vegetable broth to a boil and add the chopped green beans. Cook for about 5-7 minutes until they are tender.
2. Let the green beans cool slightly, then transfer them to a blender along with the toasted almonds, Greek yogurt, lemon juice, and garlic powder.
3. Blend until smooth and creamy. Add more vegetable broth if needed to achieve a thinner consistency.
4. Season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 2 hours before serving.
6. Serve cold, garnished with sliced almonds for an extra crunch.

This chilled green bean and almond soup is a fresh take on a summer favorite, with a creamy base and a nutty, savory flavor.

The soup is a delicious and unexpected choice for a summer meal, offering a rich yet refreshing taste with the perfect balance of textures.

hilled Watermelon & Feta Soup

This refreshing chilled soup combines the sweetness of juicy watermelon with the salty tang of feta cheese.

A hint of mint and lime adds brightness, making it the perfect chilled treat for hot summer days. It’s light, flavorful, and a great way to use summer’s most hydrating fruit.

Ingredients:

• 4 cups watermelon, cubed and seeds removed
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons lime juice
• 1/4 cup cold water or cucumber juice
• Salt and pepper to taste
• Optional: extra crumbled feta and mint leaves for garnish

Instructions:

1. In a blender, combine the watermelon, feta cheese, mint leaves, lime juice, and cold water or cucumber juice.
2. Blend until smooth and creamy. If the mixture is too thick, add a bit more cold water to achieve your desired consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with additional crumbled feta and fresh mint leaves.

This chilled watermelon and feta soup is a wonderfully refreshing combination of sweet, salty, and tangy flavors.

The feta adds a savory contrast to the natural sweetness of the watermelon, and the mint and lime bring a zesty finish. It’s the perfect light and cooling soup for a summer afternoon.

Chilled Cucumber & Yogurt Soup

This chilled cucumber and yogurt soup is cool, creamy, and light—ideal for hot summer days.

The cucumbers add a refreshing crispness, while the Greek yogurt provides a creamy base. A touch of garlic and fresh herbs elevates the flavors, making this a simple yet elegant soup.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1/4 cup fresh dill, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 cup cold water or vegetable broth
• Salt and pepper to taste
• Optional: extra dill or cucumber slices for garnish

Instructions:

1. In a blender, combine the cucumbers, Greek yogurt, dill, lemon juice, garlic, and cold water or vegetable broth.
2. Blend until smooth and creamy. If you prefer a thinner consistency, add more liquid.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with additional fresh dill or cucumber slices.

This chilled cucumber and yogurt soup is a beautifully refreshing, creamy dish perfect for summer.

The cool, crisp cucumber balances perfectly with the tangy Greek yogurt, and the lemon and garlic add just the right amount of zing. It’s a simple, nutritious, and light option for any summer gathering.

Chilled Peach & Basil Soup

This chilled peach and basil soup blends the juicy sweetness of ripe peaches with the fragrant, peppery notes of fresh basil.

Lightly seasoned with lemon juice and honey, it’s a perfect summer soup that feels both indulgent and refreshing.

Ingredients:

• 4 ripe peaches, peeled and pitted
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/2 cup cold water or white wine
• Salt to taste
• Optional: extra basil leaves or peach slices for garnish

Instructions:

1. In a blender, combine the peaches, basil leaves, honey, lemon juice, and cold water or white wine.
2. Blend until smooth and creamy. If the soup is too thick, add more cold water or wine to achieve the desired consistency.
3. Season with salt to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with additional fresh basil leaves or peach slices.

This chilled peach and basil soup is a delightful, fruity creation that combines sweet peaches with the aromatic depth of basil.

The honey and lemon juice balance the flavors, making this soup a great light appetizer or refreshing treat for summer gatherings.

Chilled Roasted Carrot & Ginger Soup

This chilled roasted carrot and ginger soup is a vibrant, flavorful dish that combines the natural sweetness of roasted carrots with the spicy kick of fresh ginger.

The soup is rich and velvety, with a hint of citrus for a refreshing balance of flavors.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chopped carrots with olive oil and honey, and spread them on a baking sheet. Roast for 25-30 minutes, or until the carrots are tender and caramelized.
2. Let the roasted carrots cool slightly, then transfer them to a blender. Add the grated ginger, vegetable broth, and orange juice.
3. Blend until smooth and creamy. If the soup is too thick, add a little more vegetable broth.
4. Season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 2 hours before serving.
6. Serve cold, garnished with fresh cilantro for a pop of color and flavor.

This chilled roasted carrot and ginger soup offers a unique, aromatic blend of sweet, spicy, and citrusy flavors.

The roasting brings out the deep sweetness of the carrots, while the ginger and orange juice add an uplifting freshness. It’s a perfect way to enjoy a cool, comforting soup during the summer.

Chilled Tomato & Watermelon Soup

A refreshing twist on classic tomato soup, this chilled version combines the juiciness of watermelon with the bright flavor of ripe tomatoes.

A touch of basil and olive oil rounds out the flavors, creating a light yet satisfying summer soup.

Ingredients:

• 3 medium tomatoes, chopped
• 3 cups watermelon, chopped and seeds removed
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Optional: extra basil leaves for garnish

Instructions:

1. In a blender, combine the tomatoes, watermelon, basil, olive oil, and red wine vinegar.
2. Blend until smooth and creamy. Add a little cold water if needed to adjust the consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with fresh basil leaves for a burst of flavor.

This chilled tomato and watermelon soup offers a delightful combination of sweet, tangy, and savory flavors.

The watermelon adds a refreshing sweetness that complements the acidity of the tomatoes, while the basil brings a fresh herbaceous note. It’s a perfect dish for a light and cooling summer meal.

Chilled Spinach & Avocado Soup

This creamy, nutrient-packed soup combines fresh spinach with the rich creaminess of avocado, creating a smooth and refreshing dish.

Lightly spiced with garlic and lemon, this soup is both invigorating and satisfying on hot summer days.

Ingredients:

• 2 cups fresh spinach leaves
• 1 ripe avocado, peeled and pitted
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 cup vegetable broth
• Salt and pepper to taste
• Optional: cucumber slices or fresh parsley for garnish

Instructions:

1. In a blender, combine the spinach, avocado, Greek yogurt, lemon juice, garlic, and vegetable broth.
2. Blend until smooth and creamy. If the soup is too thick, add more vegetable broth to reach your desired consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with cucumber slices or fresh parsley for added freshness.

This chilled spinach and avocado soup is a light yet creamy dish that provides a burst of vitamins and minerals.

The spinach gives it a vibrant green color and a nutrient boost, while the avocado makes it rich and satisfying. With a touch of garlic and lemon, it’s the perfect refreshing summer soup.