11 Cold Soups to Enjoy on Hot Summer Days

This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meatiness to the vegetarian dish.

Daniel Boulud puts this deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea shoots, snap peas and snow peas—on the menu each spring. To make it even easier, skip the labor-intensive fresh favas, as well as the snow peas and pea shoots. Instead, just use sugar snaps and frozen baby peas.

Chef Jason Franey makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar and olive oil and then pureeing the mixture. Since peaches can vary in flavor, Franey suggests seasoning with vinegar to taste as you puree.

This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.

"Ask anyone on my staff their favorite summer dish, and they'll tell you it's this one," says Hoss Zaré. Filled with herbs, nuts and raisins, the soup is delicious with grilled bread.

Josh Kilmer-Purcell and Brent Ridge make yogurt from goat milk. They blend the tangy yogurt into this herb-flecked soup.

Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.

To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp.

Hetal Vasavada channeled her love for kachumber, a fresh, cucumber-based Indian salad, to inspire this exciting riff on the classic chilled summery soup. Warm spices and a hint of chile add flavor and heat without overwhelming the fresh tomatoes; sev, a crispy chickpea noodle snack, adds a pleasant crunch.

Pizzana chef Daniele Uditi's ultrasilky gazpacho-like soup with red bell peppers comes with a chunky salsa topper.

This light, refreshing soup combines sweet red bell peppers with more intensely flavored roasted piquillo peppers. The lemon juice and mint keep things extra light for the summer season.