18 Refreshing Summer Soup Recipes Deliciously Light

Oh, summer days call for something light, refreshing, and utterly delicious to beat the heat! Dive into our roundup of 18 Refreshing Summer Soup Recipes that are as delightful to make as they are to eat. From chilled classics to vibrant veggie-packed bowls, these soups are perfect for keeping your meals exciting and your kitchen cool. Ready to spoon up some summer? Let’s get started!

Tomato Gazpacho with Basil

As the summer heat peaks, nothing refreshes quite like a chilled bowl of Tomato Gazpacho with Basil. This vibrant, no-cook soup is a celebration of ripe tomatoes and fresh herbs, blended into a silky smooth concoction that’s as easy to make as it is delicious.

Ingredients

• 2 lbs ripe heirloom tomatoes, cored and quartered
• 1 small cucumber, peeled and seeded
• 1/2 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 small garlic clove, minced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, plus extra for garnish
• 1/2 cup cold water

Instructions

1. In a blender, combine the quartered heirloom tomatoes, peeled and seeded cucumber, extra-virgin olive oil, sherry vinegar, minced garlic clove, fine sea salt, and freshly ground black pepper.
2. Blend on high speed for 1 minute, or until the mixture is completely smooth. Tip: For an extra silky texture, strain the gazpacho through a fine-mesh sieve.
3. Add the fresh basil leaves and cold water to the blender. Pulse 3-4 times until the basil is finely chopped but still visible.
4. Transfer the gazpacho to a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or until thoroughly chilled. Tip: Chilling enhances the flavors, making it the perfect make-ahead dish.
5. Before serving, give the gazpacho a quick stir and adjust the seasoning if necessary. Tip: A drizzle of olive oil and a few basil leaves on top add a beautiful finish.

Silky and vibrant, this Tomato Gazpacho with Basil offers a refreshing burst of summer flavors with every spoonful. Serve it in chilled bowls or glasses for an elegant touch, or pair with a slice of crusty bread for a more substantial meal.

Watermelon and Feta Soup

Here’s a refreshing twist on summer soups that combines the sweetness of watermelon with the salty tang of feta. Perfect for those sweltering days when you crave something light yet satisfying.

Ingredients

• 4 cups seedless watermelon, cubed
• 1 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp white balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a blender, puree the seedless watermelon cubes until completely smooth, about 2 minutes.
2. Strain the watermelon puree through a fine-mesh sieve into a large bowl to remove any pulp, pressing gently with a spatula.
3. Whisk in the crumbled feta cheese, extra virgin olive oil, white balsamic vinegar, sea salt, and freshly ground black pepper until well combined.
4. Chill the soup in the refrigerator for at least 2 hours to allow the flavors to meld.
5. Before serving, garnish each bowl with finely chopped fresh mint leaves for a burst of color and flavor.

Mellow and creamy, this Watermelon and Feta Soup offers a delightful contrast of flavors and textures. Serve it in chilled bowls or hollowed-out mini watermelons for an eye-catching presentation at your next summer gathering.

Cold Peach and Ginger Soup

A refreshing and innovative way to enjoy summer peaches, this Cold Peach and Ginger Soup combines the sweetness of ripe peaches with the spicy warmth of ginger, creating a perfectly balanced dish. Ideal for those sweltering days when you crave something light yet flavorful, this soup is as easy to make as it is delightful to savor.

Ingredients

• 4 large ripe peaches, peeled, pitted, and roughly chopped
• 1 tbsp freshly grated ginger
• 1 cup cold water
• 1/4 cup honey
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1/4 tsp fine sea salt

Instructions

1. In a blender, combine the chopped peaches, grated ginger, cold water, honey, Greek yogurt, lemon juice, and sea salt.
2. Blend on high speed for 2 minutes, or until the mixture is completely smooth and no chunks remain.
3. Strain the soup through a fine-mesh sieve into a large bowl to ensure a silky texture, pressing down with a spatula to extract all liquid.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the soup is thoroughly chilled.
5. Before serving, give the soup a quick stir to reincorporate any settled ingredients.

Silky and vibrant, this Cold Peach and Ginger Soup offers a delightful contrast of flavors and temperatures, making it a standout starter or dessert. Serve it in chilled bowls garnished with thin peach slices or a sprinkle of grated ginger for an extra kick.

Zucchini and Mint Soup

Unveiling the simplicity and elegance of seasonal cooking, this Zucchini and Mint Soup is a refreshing choice for warm summer days. Its light, herbaceous flavors and creamy texture make it a standout dish that’s both easy to prepare and delightful to savor.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 medium zucchinis, trimmed and sliced into 1/2-inch rounds
• 4 cups vegetable stock, homemade preferred
• 1/2 cup fresh mint leaves, tightly packed
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t burn.
4. Add the zucchini rounds to the pot, stirring to coat them in the oil and onion mixture, and cook for 3 minutes to slightly soften.
5. Pour in the vegetable stock, bringing the mixture to a boil, then reduce the heat to a simmer for 15 minutes, or until the zucchini is tender.
6. Remove the pot from heat and add the fresh mint leaves, allowing them to wilt in the residual heat for 2 minutes.
7. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
8. Return the pureed soup to the pot over low heat, stir in the heavy cream, sea salt, and black pepper, and warm through for 2 minutes without boiling.

Garnished with a drizzle of olive oil and a few mint leaves, this soup offers a velvety texture and a bright, minty flavor that’s perfectly balanced by the richness of the cream. Serve it chilled for a refreshing summer appetizer or warm as a comforting light meal.

Chilled Beetroot and Yogurt Soup

Zesty and refreshing, this Chilled Beetroot and Yogurt Soup is a perfect blend of earthy sweetness and creamy tang, ideal for those warm summer days when you crave something light yet satisfying.

Ingredients

• 2 cups roasted beetroot, peeled and diced
• 1 cup Greek yogurt, full-fat
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup ice-cold water
• 2 tbsp fresh dill, finely chopped

Instructions

1. In a high-speed blender, combine the roasted beetroot, Greek yogurt, extra virgin olive oil, and fresh lemon juice. Blend on high for 1 minute until smooth.
2. Add the ground cumin, sea salt, and freshly ground black pepper to the blender. Blend for another 30 seconds to incorporate the spices evenly.
3. With the blender running on low, gradually pour in the ice-cold water until the soup reaches your desired consistency. Tip: The colder the water, the more refreshing the soup will be.
4. Transfer the soup to a large bowl and stir in the finely chopped fresh dill. Tip: For a more intense dill flavor, let the soup chill for at least 1 hour before serving.
5. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours to allow the flavors to meld. Tip: This soup tastes even better the next day, making it a great make-ahead dish.
6. Before serving, give the soup a quick stir and adjust the seasoning if necessary. Serve chilled.

Bright in color and flavor, this soup boasts a velvety texture with a hint of spice from the cumin. For an elegant presentation, garnish with a drizzle of olive oil and a sprinkle of dill fronds.

Summer Corn and Coconut Soup

Zesty and refreshing, this Summer Corn and Coconut Soup is a vibrant blend of sweet corn and creamy coconut milk, perfect for those warm evenings when you crave something light yet satisfying. Let’s dive into the methodical process of creating this delightful dish.

Ingredients

• 4 ears of fresh sweet corn, kernels removed
• 1 tablespoon virgin coconut oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable stock, homemade preferred
• 1 tablespoon fresh lime juice
• 1/4 cup cilantro leaves, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the virgin coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
4. Add the fresh sweet corn kernels to the pot, stirring to combine with the aromatics, and cook for 2 minutes to enhance their natural sweetness.
5. Pour in the full-fat coconut milk and vegetable stock, bringing the mixture to a gentle simmer over medium-low heat. Let it simmer for 15 minutes to allow the flavors to meld.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain the soup through a fine-mesh sieve, pressing down on the solids.
7. Stir in the fresh lime juice, chopped cilantro leaves, sea salt, and freshly ground black pepper, adjusting the seasoning as needed.
8. Serve the soup warm, garnished with additional cilantro leaves and a drizzle of coconut milk for an elegant touch.

Ultra-creamy with a hint of tang from the lime, this soup boasts a velvety texture that’s both comforting and invigorating. Consider serving it chilled on particularly hot days for a refreshing twist.

Cold Carrot and Orange Soup

Just when you thought soups were only for chilly evenings, this Cold Carrot and Orange Soup comes along to refresh your summer palate. It’s a vibrant, velvety blend that’s as easy to make as it is delicious, perfect for those sweltering days when you crave something light yet satisfying.

Ingredients

• 1 lb fresh carrots, peeled and roughly chopped
• 2 cups freshly squeezed orange juice, strained
• 1 cup plain Greek yogurt
• 2 tbsp extra virgin olive oil
• 1 small shallot, finely minced
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup ice water
• Fresh mint leaves, for garnish

Instructions

1. In a large saucepan over medium heat, warm the extra virgin olive oil until shimmering, about 1 minute.
2. Add the finely minced shallot to the pan, sautéing until translucent, approximately 2 minutes, stirring constantly to prevent burning.
3. Stir in the roughly chopped carrots and ground cumin, cooking for another 5 minutes to soften the carrots slightly and toast the spices.
4. Pour in the freshly squeezed orange juice and bring the mixture to a gentle simmer, then reduce the heat to low and cover, cooking until the carrots are completely tender, about 20 minutes.
5. Remove the saucepan from the heat and let the mixture cool to room temperature, about 30 minutes, to prevent curdling the yogurt in the next step.
6. Transfer the cooled mixture to a blender, adding the plain Greek yogurt, sea salt, and freshly ground black pepper, blending on high until completely smooth, about 2 minutes.
7. With the blender running, gradually add the ice water until the soup reaches your desired consistency, then taste and adjust seasoning if necessary.
8. Chill the soup in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
9. Serve the soup cold, garnished with fresh mint leaves for a burst of color and freshness.

Lusciously smooth with a bright, citrusy tang, this soup is a celebration of summer in a bowl. For an extra touch of elegance, serve it in chilled glasses with a drizzle of olive oil and a sprinkle of cumin on top.

Spicy Melon and Lime Soup

Unveiling a refreshing yet bold dish perfect for summer, this Spicy Melon and Lime Soup combines the sweetness of melon with the zing of lime and a kick of heat, creating a symphony of flavors that’s both invigorating and soothing.

Ingredients

• 2 cups ripe cantaloupe, finely diced
• 1/4 cup fresh lime juice
• 1 tbsp finely minced serrano pepper
• 1/2 cup cold water
• 1/4 tsp sea salt
• 1 tbsp extra virgin olive oil
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a blender, combine the finely diced cantaloupe, fresh lime juice, minced serrano pepper, cold water, and sea salt.
2. Blend on high speed for 45 seconds, or until the mixture is completely smooth. Tip: For a silkier texture, strain the soup through a fine-mesh sieve.
3. Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld. Tip: Serving the soup well-chilled enhances its refreshing qualities.
4. Before serving, drizzle the extra virgin olive oil over the top and garnish with chopped fresh cilantro. Tip: A sprinkle of chili flakes can add an extra layer of heat for those who prefer a spicier soup.

Now, this Spicy Melon and Lime Soup offers a velvety texture with a vibrant balance of sweet, tart, and spicy notes. Consider serving it in hollowed-out melon halves for an eye-catching presentation that delights the senses.

Chilled Strawberry and Balsamic Soup

Zesty and refreshing, this Chilled Strawberry and Balsamic Soup is a perfect blend of sweet and tangy flavors, ideal for a summer day. Follow these steps to create a dish that’s as delightful to the palate as it is to the eye.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1/2 cup Greek yogurt
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a blender, combine the strawberries, balsamic vinegar, and honey. Blend until smooth.
2. Pass the mixture through a fine-mesh sieve to remove seeds, pressing with a spatula to extract as much liquid as possible.
3. In a separate bowl, whisk together the Greek yogurt, heavy cream, vanilla extract, and sea salt until well combined.
4. Gently fold the strawberry mixture into the yogurt mixture until fully incorporated.
5. Cover and refrigerate the soup for at least 2 hours, or until thoroughly chilled.
6. Before serving, give the soup a quick stir to ensure a uniform consistency.

This soup boasts a velvety texture with a harmonious balance of sweetness from the strawberries and a subtle acidity from the balsamic vinegar. Serve it in chilled bowls garnished with a drizzle of balsamic reduction and fresh mint leaves for an elegant presentation.

Avocado and Lime Soup

Yieldingly simple yet bursting with flavor, this Avocado and Lime Soup is a refreshing choice for any season. Perfect for beginners, this guide will walk you through each step with precision.

Ingredients

• 2 ripe Hass avocados, peeled and pitted
• 4 cups cold vegetable broth
• 1/4 cup fresh lime juice
• 1/2 cup sour cream
• 1 small jalapeño, seeded and minced
• 1/4 cup finely chopped cilantro
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 1/2 cup diced red onion

Instructions

1. In a blender, combine the avocados, vegetable broth, and lime juice. Blend on high speed for 1 minute, or until completely smooth.
2. Transfer the mixture to a large bowl and whisk in the sour cream until fully incorporated.
3. Stir in the minced jalapeño, chopped cilantro, sea salt, and black pepper. Cover and refrigerate for at least 1 hour to allow flavors to meld.
4. In a small skillet over medium heat, warm the olive oil. Add the diced red onion and sauté for 3-4 minutes, or until translucent and slightly caramelized.
5. Remove the soup from the refrigerator and give it a quick stir. Ladle into chilled bowls and garnish with the sautéed red onions.
6. Tip: For a smoother texture, strain the soup through a fine-mesh sieve before chilling.
7. Tip: Adjust the heat level by adding more or less jalapeño according to your preference.
8. Tip: Serve with a side of warm tortilla chips for added crunch and texture.

Unbelievably creamy with a tangy lime kick, this soup’s velvety texture is balanced by the crunch of garnishes. Try serving it in hollowed-out avocado halves for an eye-catching presentation.

Cold Sweet Pea and Mint Soup

Even on the hottest summer days, a bowl of Cold Sweet Pea and Mint Soup can be a refreshing delight, combining the sweetness of peas with the coolness of mint for a dish that’s as simple to make as it is satisfying to eat.

Ingredients

• 2 cups fresh sweet peas, shelled
• 1/4 cup fresh mint leaves, tightly packed
• 2 cups vegetable stock, chilled
• 1/2 cup heavy cream
• 1 tbsp extra virgin olive oil
• 1 small shallot, finely minced
• 1/2 tsp sea salt
• 1/4 tsp white pepper, freshly ground

Instructions

1. In a medium saucepan over medium heat, warm the extra virgin olive oil until shimmering, about 1 minute.
2. Add the finely minced shallot to the pan, sautéing until translucent, approximately 2 minutes, stirring constantly to prevent browning.
3. Stir in the shelled sweet peas and vegetable stock, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 5 minutes, or until peas are tender.
4. Remove the saucepan from heat and stir in the fresh mint leaves, allowing the residual heat to wilt the mint, about 1 minute.
5. Carefully transfer the mixture to a blender, adding the heavy cream, sea salt, and white pepper. Blend on high until completely smooth, about 2 minutes.
6. Strain the soup through a fine-mesh sieve into a large bowl, pressing down on the solids with a spatula to extract as much liquid as possible.
7. Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the soup to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until cold.

Offering a silky texture and a vibrant green hue, this soup balances the earthy sweetness of peas with the aromatic freshness of mint. Serve it in chilled bowls garnished with a drizzle of olive oil and a few whole mint leaves for an elegant presentation.

Chilled Cucumber and Dill Soup

Relax into the simplicity of summer with this Chilled Cucumber and Dill Soup, a refreshing dish that combines crisp cucumbers with the aromatic freshness of dill, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 2 large English cucumbers, peeled and roughly chopped
• 1 cup plain Greek yogurt
• 1/4 cup fresh dill, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup cold water

Instructions

1. In a blender, combine the peeled and roughly chopped English cucumbers, plain Greek yogurt, and finely chopped fresh dill.
2. Add the extra-virgin olive oil, white wine vinegar, sea salt, and freshly ground black pepper to the blender.
3. Blend on high speed for 1 minute, or until the mixture is completely smooth and no chunks remain.
4. With the blender running on low, gradually add the cold water until the soup reaches your desired consistency.
5. Transfer the soup to a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or until thoroughly chilled.
6. Before serving, give the soup a quick stir to recombine any separated liquids.

Velvety smooth with a vibrant green hue, this soup offers a cool, creamy texture and a bright, herby flavor profile. Serve it in chilled bowls garnished with a drizzle of olive oil and a sprig of dill for an elegant touch, or pair with a slice of crusty bread for a more substantial meal.

Summer Vegetable Minestrone

Let’s dive into creating a vibrant Summer Vegetable Minestrone, a dish that perfectly captures the essence of the season with its fresh, colorful ingredients and comforting warmth.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced into 1/2-inch pieces
• 1 medium yellow squash, diced into 1/2-inch pieces
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1/2 cup small pasta shells
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/4 cup fresh basil leaves, thinly sliced
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the zucchini, yellow squash, and green beans to the pot, cooking for 5 minutes to slightly soften the vegetables.
5. Pour in the diced tomatoes with their juices and the vegetable broth, bringing the mixture to a gentle boil.
6. Reduce the heat to a simmer and add the pasta shells, cooking for 8 minutes or until the pasta is al dente.
7. Stir in the cannellini beans and cook for an additional 2 minutes to heat through.
8. Season the minestrone with salt and freshly ground black pepper to taste, then remove from heat.
9. Garnish with fresh basil before serving.

Yield a minestrone that’s brimming with textures, from the tender pasta to the crisp-tender vegetables, all enveloped in a savory, herb-infused broth. For an extra touch of summer, serve with a sprinkle of grated Parmesan and a slice of crusty bread on the side.

Cold Butternut Squash Soup

Great for those sweltering summer days when you crave something refreshing yet comforting, this Cold Butternut Squash Soup is a velvety blend of sweet and savory flavors, perfectly chilled to delight your palate.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1/2 cup heavy cream
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt, to taste

Instructions

1. Preheat your oven to 400°F (204°C). Toss the cubed butternut squash with 1 tbsp of olive oil and spread evenly on a baking sheet. Roast for 25 minutes, or until the edges begin to caramelize.
2. In a large pot over medium heat, add the remaining 1 tbsp of olive oil. Sauté the diced onion until translucent, about 5 minutes, then add the minced garlic and cook for an additional 1 minute.
3. Add the roasted butternut squash to the pot, followed by the vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Using an immersion blender, puree the soup until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
5. Stir in the heavy cream, maple syrup, cinnamon, and nutmeg. Season with salt to taste. Chill the soup in the refrigerator for at least 2 hours before serving. Tip: To prevent a skin from forming, place plastic wrap directly on the surface of the soup while chilling.
6. Serve the soup cold, garnished with a drizzle of cream and a sprinkle of cinnamon. Tip: For a creative twist, serve in hollowed-out apples for an edible bowl.

Unbelievably smooth and rich, this soup boasts a harmonious balance of sweetness from the squash and maple syrup, with a warm hint of spice. The chilled temperature makes it an unexpectedly refreshing dish, perfect for a summer starter or a light lunch.

Chilled Mango and Coconut Soup

Ready to dive into a refreshing summer dish that’s as easy to make as it is delicious? This Chilled Mango and Coconut Soup combines the tropical flavors of ripe mangoes and creamy coconut milk into a smooth, velvety soup that’s perfect for beating the heat.

Ingredients

• 2 cups ripe mango, peeled and diced
• 1 cup coconut milk, full-fat
• 1 tbsp fresh lime juice
• 1 tsp pure vanilla extract
• 1/4 tsp ground cardamom
• 1/8 tsp sea salt
• 1 tbsp honey, optional for sweetness
• Fresh mint leaves, for garnish

Instructions

1. In a blender, combine the diced mango, coconut milk, lime juice, vanilla extract, ground cardamom, and sea salt. Blend on high speed for 45 seconds, or until the mixture is completely smooth.
2. Taste the soup and adjust sweetness by blending in honey if desired, 1 teaspoon at a time, blending for 10 seconds after each addition.
3. Pour the soup into a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or until thoroughly chilled.
4. Before serving, stir the soup gently to recombine any separated liquids. Ladle into chilled bowls and garnish with fresh mint leaves.

Zesty and creamy, this soup offers a delightful contrast of flavors with the sweetness of mango balanced by the tang of lime and the richness of coconut milk. Serve it in hollowed-out coconut shells for an extra tropical touch.

Cold Spinach and Almond Soup

Summer’s heat calls for refreshing dishes that don’t skimp on flavor or nutrition, and this Cold Spinach and Almond Soup is a perfect example. Simple to prepare yet elegant in presentation, it’s a dish that will impress at any summer gathering.

Ingredients

• 2 cups fresh spinach leaves, thoroughly washed and dried
• 1/2 cup blanched almonds, finely ground
• 2 cups cold vegetable stock
• 1/4 cup heavy cream
• 1 tbsp extra virgin olive oil
• 1 small garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp white pepper, freshly ground
• 1 tbsp fresh lemon juice

Instructions

1. In a medium skillet over low heat, warm the extra virgin olive oil and sauté the minced garlic until fragrant, about 1 minute, being careful not to let it brown.
2. Add the fresh spinach leaves to the skillet, stirring gently until just wilted, approximately 2 minutes. Remove from heat and let cool slightly.
3. In a blender, combine the wilted spinach, ground almonds, cold vegetable stock, heavy cream, sea salt, white pepper, and fresh lemon juice. Blend on high speed until the mixture is completely smooth, about 2 minutes.
4. Strain the soup through a fine-mesh sieve into a large bowl to ensure a silky texture, pressing down on the solids with a spatula to extract all the liquid.
5. Cover the bowl with plastic wrap and refrigerate the soup for at least 2 hours, or until thoroughly chilled.
6. Before serving, give the soup a quick stir and adjust the seasoning with additional sea salt or white pepper if needed.

Ultra-smooth and velvety, this soup boasts a delicate balance of nutty and fresh flavors. Serve it in chilled bowls garnished with a drizzle of olive oil and a few whole almonds for an elegant touch.

Summary

Unleash the flavors of summer with these 18 refreshing soups, perfect for light, delicious meals on warm days. We’ve rounded up a variety of recipes to suit every taste, from cool gazpachos to vibrant fruit soups. Don’t hesitate to dive in, try these dishes, and find your new favorite. Share your thoughts in the comments and spread the joy by pinning this article on Pinterest. Happy cooking!