Cold Soup

No need to ditch soups when the weather starts warming up—just turn to cold vegetable soups. Food & Wine’s guide includes recipes like classic gazpacho and chilled cucumber soup, with many of the options taking advantage of the fresh summer produce. Try this chilled zucchini soup with purslane when you need a creamy, vegan meal that squeezes in all of your vegetables for the day.

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The Best Gazpacho Recipes

Food & Wine offers the best gazpacho recipes along with spectacular variations of the chilled soup—ranging from rustic and chunky to smooth and elegant.

27 Cold Soups to Enjoy on Hot Summer Days

When the weather heats up, we’re always looking for something a little lighter to serve for lunch and dinner. Whether it’s simply too hot to turn on the oven or grilling fatigue has you yearning for something easier, getting a few cold soup recipes in rotation is a huge help. Dine al fresco in the backyard with a tasty gazpacho or add a corn soup as an appetizer to round out a weekday meal. We’ve rounded up plenty of cold soup recipes to whip up at home for yourself, your family, or your chosen companions during the summer months. Read on for some of our favorites.

Spicy Mango Bisque with Scent Leaf

A chilled soup is my dinner party savior. Anyone who has ever hosted a couple dozen people in a small apartment knows that some courses can’t require 12 components, three hours of prep time, or an optimal serving temperature. When I’m hosting guests, a soup like this helps me keep my sanity, or at least lets me get a few sips of wine in between courses!Since March of last year I’ve been hosting a dinner series with the intention of helping people connect with my native Nigerian cuisine through the recipes from my childhood spent there. I’ve had the ambitious, if not exactly practical goal of trying to cram the harried chaos of Lagos—Nigeria’s most populous city—onto a plate. This cool mango soup was inspired by the frenzied crawl, the hurry-up-and-wait pace of driving into Lagos from the west, and when I first served it I named it “Lagos-Badagry Expressway.”I took a road trip with my family to Badagry, a city a few hours outside Lagos (it often takes 2 to 3 hours in traffic just to get out of Lagos, so we’ll just say a few). The expressway’s unimaginative name fails to capture the wild exuberance of the road itself, as teeming with life as a bazaar. Buses spill out their riders without coming to a complete stop, pedestrians stride along the dusty strip between eastbound and westbound traffic, and cars cross over that same strip to use any lane they can to pass—even joining the traffic going the other direction! Small markets line the road. Food sellers hawk their wares alongside the “go-slow.” And there is plenty of go-slow.When I was visiting, it was during mango season. Mango trees lined the road, and all of those standstills lent me plenty of time to stare out at the branches heavy with ripe fruit, dreaming up recipes. So here it is—a burst of tart sweetness, and then a slow enveloping of herbs. Like the traffic coming into Lagos.The cold, smooth emulsion of mango and coconut milk is the vehicle that highlights the scent leaf—“efirin” in Yoruba—a magical leaf that embodies the essence of cinnamon, mint, and basil. (Thai basil has a similar, if not exact aroma and is a good stand-in here.) The soup ends with a note of habanero oil, a tingle just barely hitting the back of your palate. Frozen mango cubes are great for smoothies; just don’t use them here. Any fresh and lusciously ripe mangoes will do—they don’t have to be harvested from the roadside in Lagos to be delicious.

Mint and Pea Soup

For me, soup is not just a winter dish – I love to eat it all year round, and I particularly enjoy cold soup during the summer, even when the weather is less than summery. Mint gives this soup a wonderfully fresh taste, and it makes a perfect lunch with some bread and cheese on the side. Perry, the estate manager at Great Dixter, once accused me of being lazy for adding whole peas, pods and all, to the pot, but I feel they give the soup more body and intensify the flavour. For the best result, remember to chill the soup thoroughly. If I am making it for a crowd, I will put a large bowl of it in a sinkful of iced water. Note that this soup does not freeze well. —Aaron BertelsenAdapted from The Great Dixter Cookbook: Recipes from an English Garden by Aaron Bertelsen (Phaidon, $39.95 US/$49.95 CAN, March 2017) Slideshow: More Cold Soup Recipes 

Cold Cucumber Soup with Yogurt and Dill

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This cool, refreshing cucumber soup from Andrew Zimmern gets tang and creaminess from Greek yogurt and big, summery flavor from lots of fresh herbs.More Refreshing Cold Soups

Cherry Gazpacho

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This truly delicious gazpacho is inspired by Andalusian chef Dani García, who includes sweet cherries in the mix, then tops the summery soup with shaved goat cheese “snow.” Slideshow: More Cherry Recipes 

More Cold Soup

Tomato Water Gazpacho

At Vicia in St. Louis, Best New Chef Michael Gallina closes the loop in his cooking. This refreshing gazpacho highlights Gallina’s zero-waste approach: The base of it is built on the tomato seeds and pulp, plus the brine of pickled green tomatoes, from an elegant amuse-bouche of Tomato and Watermelon Bites. The total time for this recipe includes straining the gazpacho in the refrigerator overnight, which yields a clear but deeply flavorful broth. 

Rustic Gazpacho

Rating: Unrated
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Teresa Barrenechea of New York City's Marichu makes this chunky version of Spain's most popular soup. If you prefer a smoother variety, puree it and pass it through a food mill or coarse sieve—it will be easier to pour out of a thermos. Plus:  More Soup Recipes and Tips 

Watermelon Gazpacho

This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm on the island. More Gazpachos