18 Refreshing Summer Soup Recipes Deliciously Light

Summer is here, and what better way to beat the heat than with a deliciously light and refreshing bowl of soup? Soups are often associated with cold winter days, but they can also be a perfect pick-me-up for hot summer afternoons. In this article, we’ll explore 18 refreshing summer soup recipes that will keep you cool and satisfied all season long.

From classic gazpachos to innovative combinations of seasonal fruits and vegetables, our collection of soups is sure to provide something for everyone. Whether you’re in the mood for something creamy and comforting or light and zesty, we’ve got you covered with recipes like Chilled Cucumber and Avocado Soup, Tomato Gazpacho with Basil, and Watermelon and Feta Soup.

Chilled Cucumber and Avocado Soup

Beat the heat with this revitalizing chilled soup that combines the cooling flavors of cucumber and avocado. Perfect for a light and refreshing summer meal or as a palate cleanser between courses.

Ingredients:

– 2 large cucumbers, peeled and seeded
– 1 ripe avocado, halved and pitted
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/4 cup chopped fresh dill (optional)

Instructions:

1. In a blender or food processor, combine cucumbers, avocado, yogurt, lemon juice, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped fresh dill, if using.
6. Serve chilled, with a dollop of yogurt or croutons on top (optional).

Cooking Time: None needed! This soup is best served chilled.

Tomato Gazpacho with Basil

This classic Spanish soup is a perfect blend of flavors and textures, featuring ripe tomatoes, crunchy cucumbers, and fragrant basil. A refreshing summer treat that’s easy to make and ideal for hot weather.

Ingredients:

– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh basil
– 1/4 cup red wine vinegar
– 1 tablespoon olive oil
– Salt and pepper, to taste

Instructions:

1. In a blender or food processor, combine tomatoes, cucumber, garlic, salt, and pepper. Blend until smooth.
2. Stir in the chopped basil and red wine vinegar.
3. Drizzle with olive oil and adjust seasoning as needed.
4. Chill the gazpacho in the refrigerator for at least 30 minutes to allow flavors to meld together.
5. Serve cold, garnished with additional basil leaves if desired.

Cooking Time: None! This soup is ready in just a few minutes of blending and chilling.

Watermelon and Feta Soup

A refreshing twist on traditional soups, this Watermelon and Feta Soup is perfect for hot summer days. The sweetness of the watermelon pairs perfectly with the tanginess of the feta cheese.

Ingredients:
– 3 cups diced seedless watermelon
– 1/2 cup crumbled feta cheese
– 1/4 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)

Instructions:

1. In a blender or food processor, combine watermelon, feta cheese, and chicken broth.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Heat the olive oil in a large saucepan over medium heat.
4. Pour in the blended mixture and stir to combine.
5. Season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until heated through.
7. Serve hot, garnished with fresh mint leaves if desired.

Cooking Time: 15-20 minutes

Cold Peach and Ginger Soup

Beat the heat with this refreshing cold soup that combines sweet peaches with spicy ginger. Perfect for a summer evening or as a light lunch.

Ingredients:

– 2 ripe peaches, diced
– 1-inch piece of fresh ginger, peeled and grated
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons honey
– Salt to taste
– Fresh mint leaves for garnish (optional)

Instructions:

1. In a blender or food processor, combine peaches, ginger, and chicken broth. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve into a large bowl. Discard solids.
3. Whisk in heavy cream and honey until well combined.
4. Season with salt to taste.
5. Chill soup in the refrigerator for at least 30 minutes or up to several hours.
6. Serve cold, garnished with fresh mint leaves if desired.

Cooking Time: None! This is a chilled soup that requires no cooking time.

Zucchini and Mint Soup

This light and revitalizing soup is perfect for warm weather, combining the sweetness of zucchini with the cooling freshness of mint.

Ingredients:

– 2 medium zucchinis, chopped
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the chopped zucchini and cook for an additional 5 minutes, or until tender.
3. Add the chopped mint leaves, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
5. If desired, stir in heavy cream to add richness and creaminess.
6. Serve warm or chilled, garnished with additional mint leaves if desired.

Cooking Time: 30-40 minutes

Chilled Beetroot and Yogurt Soup

Beat the heat with this refreshing and creamy chilled soup, perfect for a light summer meal.

Ingredients:
– 2 large beetroot, peeled and diced
– 1 cup plain yogurt
– 1/2 cup chicken or vegetable broth
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill leaves for garnish (optional)

Instructions:

1. In a medium saucepan, combine the diced beetroot and broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes, or until the beetroot is tender.
2. Let the mixture cool slightly, then transfer it to a blender or food processor. Blend until smooth.
3. In a large bowl, whisk together the yogurt, lemon juice, salt, and pepper. Add the cooled beetroot mixture and stir until combined.
4. Chill the soup in the refrigerator for at least 30 minutes before serving. Garnish with fresh dill leaves, if desired.

Cooking Time: 20 minutes

Summer Corn and Coconut Soup

Beat the heat with this refreshing summer soup that combines sweet corn, creamy coconut milk, and a hint of spice.

Ingredients:

– 2 cups fresh corn kernels (from about 4 ears)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the corn kernels, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the coconut milk and vegetable broth. Bring to a simmer.
4. Reduce heat and let soup cook for 15-20 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 20-25 minutes

Cold Carrot and Orange Soup

A refreshing and light soup perfect for warm weather, this cold carrot and orange soup is a delightful twist on traditional soups. Made with simple ingredients, it’s easy to make and serve.

Ingredients:

– 2 large carrots, peeled and grated
– 1 large orange, peeled and segmented
– 1/4 cup plain Greek yogurt
– 2 tablespoons honey
– Salt and pepper, to taste
– Fresh mint leaves, for garnish (optional)

Instructions:

1. In a blender or food processor, combine grated carrots, orange segments, Greek yogurt, and honey.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning with salt and pepper as desired.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh mint leaves, if desired.

Cooking Time: None! This soup is served chilled.

Spicy Melon and Lime Soup

This refreshing soup is perfect for hot summer days, with the sweetness of melon balanced by a kick of spice and a squeeze of lime.

Ingredients:

– 2 cups cubed cantaloupe or honeydew melon
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Juice of 1 lime
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté the onion, garlic, and jalapeño in a little water until tender.
2. Add the melon, chicken broth, and heavy cream. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
3. Stir in the lime juice and season with salt and pepper to taste.
4. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 25-30 minutes

Chilled Strawberry and Balsamic Soup

Beat the heat with this refreshing and flavorful soup that combines the sweetness of strawberries with the tanginess of balsamic vinegar. Perfect for a light and rejuvenating dessert or snack.

Ingredients:

– 2 cups hulled and sliced strawberries
– 1 cup granulated sugar
– 1/4 cup balsamic vinegar
– 2 cups heavy cream
– 1 tablespoon lemon juice

Instructions:

1. In a blender, puree the strawberries, sugar, and balsamic vinegar until smooth.
2. Strain the mixture through a fine-mesh sieve into a large bowl to remove the seeds.
3. Whisk in the heavy cream and lemon juice until well combined.
4. Refrigerate for at least 2 hours or overnight to allow flavors to meld.
5. Serve chilled, garnished with fresh strawberries and basil leaves if desired.

Cooking Time: 10 minutes (plus chilling time)

Avocado and Lime Soup

This refreshing soup combines the creamy richness of avocados with the zesty brightness of lime juice, making it a perfect treat for warm weather.

Ingredients:

– 3 ripe avocados, peeled and pitted
– 1/2 cup chicken or vegetable broth
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
– Optional: garnish with chopped cilantro, croutons, or a dollop of sour cream

Instructions:

1. In a blender or food processor, combine avocados, broth, lime juice, and olive oil. Blend until smooth.
2. Heat the mixture over medium heat in a saucepan, whisking constantly, until warmed through (about 5 minutes).
3. Stir in chopped onion and season with salt and pepper to taste.
4. Serve immediately, garnished as desired.

Cooking Time: 10-12 minutes

Cold Sweet Pea and Mint Soup

A refreshing summer soup that’s perfect for hot days when you need a cool and creamy treat. This sweet pea and mint soup is a delightful twist on traditional soups, with the added bonus of being incredibly easy to make.

Ingredients:

– 1 cup split peas
– 2 cups water
– 1/4 cup heavy cream or half-and-half
– 1 tablespoon honey
– 1/4 cup fresh mint leaves
– Salt and pepper, to taste
– Ice cubes (optional)

Instructions:

1. Rinse the split peas and place them in a medium saucepan.
2. Add the water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the peas are tender.
3. Drain the peas and reserve the liquid.
4. In a blender, combine the cooked peas, heavy cream or half-and-half, honey, and mint leaves. Blend until smooth.
5. Season with salt and pepper to taste.
6. Chill the soup in the refrigerator for at least 30 minutes before serving.
7. Serve cold, garnished with additional mint leaves if desired. You can also add ice cubes if you prefer a thicker consistency.

Cooking Time: 25-30 minutes (including chilling time)

Tomato and Watermelon Gazpacho

Experience the refreshing combination of sweet watermelon and tangy tomatoes in this chilled soup, perfect for hot summer days.

Ingredients:

– 2 cups diced fresh tomatoes (such as heirloom or cherry tomatoes)
– 1 cup cubed seedless watermelon
– 1/4 cup olive oil
– 1/4 cup white wine vinegar
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine diced tomatoes, cubed watermelon, olive oil, white wine vinegar, garlic, and cilantro.
2. Blend until smooth, but still slightly chunky.
3. Taste and adjust seasoning as needed with salt and pepper.
4. Chill soup in the refrigerator for at least 30 minutes to allow flavors to meld together.
5. Serve chilled, garnished with additional cilantro if desired.

Cooking Time: 10-15 minutes (mostly prep time)

Chilled Cucumber and Dill Soup

Beat the heat with this light and revitalizing soup that combines the sweetness of cucumbers with the brightness of fresh dill. Perfect for a summer’s day or any time you need a refreshing pick-me-up.

Ingredients:

– 3 large cucumbers, peeled and chopped
– 1/4 cup freshly chopped dill
– 2 cloves garlic, minced
– 1/2 cup plain Greek yogurt
– 1/2 cup chicken broth
– Salt and pepper to taste
– 1 tablespoon lemon juice

Instructions:

1. In a blender or food processor, combine cucumbers, dill, garlic, and salt. Blend until smooth.
2. In a large bowl, whisk together yogurt, chicken broth, and lemon juice.
3. Add the cucumber mixture to the yogurt mixture and stir until well combined.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Serve cold, garnished with additional dill if desired.

Cooking Time: 10-15 minutes (plus chilling time)

Summer Vegetable Minestrone

Warm up with a hearty bowl of fresh summer vegetables and tender pasta in this vibrant minestrone soup. Perfect as a light meal or side dish for any gathering, this recipe showcases the best of seasonal flavors.

Ingredients:

– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 medium zucchinis, sliced
– 2 medium bell peppers, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup small pasta shapes (e.g., elbow macaroni or ditalini)
– 4 cups vegetable broth
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese, optional

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the zucchinis and bell peppers; cook until tender, about 5 minutes.
3. Add the diced tomatoes, pasta, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pasta is cooked.
4. Stir in chopped parsley. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 30-40 minutes

Cold Butternut Squash Soup

Perfect for hot summer days when you still crave the warmth and comfort of a delicious soup, this cold butternut squash soup is a refreshing twist on the classic. With its creamy texture and subtle sweetness, it’s sure to become a new favorite.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 1/4 cup heavy cream
– 1/4 cup plain Greek yogurt
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper, to taste
– Fresh herbs, such as parsley or cilantro, for garnish

Instructions:

1. Roast the butternut squash in a preheated oven at 400°F (200°C) for about 45 minutes, or until tender.
2. Scoop out the flesh and puree it in a blender with heavy cream, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
3. Chill the soup in the refrigerator for at least 2 hours before serving.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh herbs and serve chilled.

Cooking Time: 45 minutes + chilling time

Chilled Mango and Coconut Soup

A refreshing twist on traditional soups, this chilled mango and coconut soup is perfect for hot summer days.

Ingredients:

– 2 ripe mangos, diced
– 1 cup heavy cream
– 1/2 cup unsweetened coconut milk
– 2 tablespoons honey
– 1/4 teaspoon salt
– Ice cubes (as needed)
– Fresh mint leaves or toasted coconut flakes for garnish (optional)

Instructions:

1. In a blender or food processor, combine mango, heavy cream, coconut milk, honey, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or consistency as desired.
4. Chill soup in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh mint leaves or toasted coconut flakes if desired.

Cooking Time: None! This is a no-cook recipe.

Cold Spinach and Almond Soup

This creamy soup is a perfect blend of flavors and textures, with the sweetness of almonds complementing the earthiness of spinach. Serve chilled for a refreshing summer treat.

Ingredients:

– 2 cups fresh spinach leaves
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1/4 cup sliced almonds
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)

Instructions:

1. In a blender or food processor, combine spinach, broth, and garlic. Blend until smooth.
2. Heat the mixture in a saucepan over medium heat until warmed through.
3. Stir in heavy cream or half-and-half. Bring to a simmer.
4. Remove from heat and stir in sliced almonds. Let cool to room temperature.
5. Chill soup in refrigerator for at least 30 minutes before serving.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh parsley or dill, if desired.

Cooking Time: 10-15 minutes (plus chilling time)

Summary

Beat the heat this summer with these refreshing soup recipes! From classic gazpachos to innovative twists on traditional soups, we’ve got you covered. Try our Chilled Cucumber and Avocado Soup for a creamy and cooling treat, or opt for something fruity like Watermelon and Feta Soup. For a sweet surprise, indulge in Cold Peach and Ginger Soup. With 18 delicious options to choose from, you’re sure to find the perfect recipe to quench your thirst on a hot summer day. So go ahead, give one of these soups a try and stay cool!