A steaming bowl of soup can be a big turn-off when the temperature starts to climb, but chilled soups are a different story altogether. Cool, refreshing, colorful, and loaded with seasonal fruits and veggies, they’re a perfect way to beat the heat.
Cold Thai-Style Mango Coconut Soup with Mango Relish
Mango and coconut are a match made in heaven; when combined with Thai red curry paste, the flavors in this soup are to die for.
- 2 tsp (10 mL) olive oil
- 1 onion, diced
- 2 tsp (10 mL) Thai red curry paste
- 2 large mangoes, peeled and quartered
- 1 tbsp (15 mL) light brown sugar
- 2 tsp (10 mL) grated ginger
- ½ tsp (2 mL) salt
- 1 can (14 oz/400 mL) unsweetened coconut milk
- 1¼ (300 mL) cups water
- ½ cup (125 mL) plain yogurt
- 2 tbsp (25 mL) freshly squeezed lime juice
- Mango Relish:
- 1 large mango, diced
- 2 tbsp (25 mL) light brown sugar
- 2 tbsp (45 mL) chopped fresh basil
1. In a skillet, heat oil over medium heat. Add onion and sauté until softened, about 6 minutes. Add curry paste and sauté for 1 minute.
2. In a food processor or blender, pureé onion mixture, mangos, brown sugar, ginger and salt until smooth. Add coconut milk, water, yogurt and lime juice; process to combine. Transfer to a bowl, cover and refrigerate until cold, about 3 hours, or overnight. Taste and adjust seasoning with salt, if necessary.
3. Prepare the relish: In a small bowl, combine mango, brown sugar and basil. Let stand for 15 minutes.
4. Ladle soup into chilled bowls and top each with a dollop of mango relish.
Carrot Ginger Soup
Freshly grated ginger gives this sweet carrot puree a hint of heat and flavor. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.
- 4 cups low-sodium vegetable broth, divided
- 1 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 teaspoons freshly grated ginger
- 1 pound carrots, coarsely chopped
- 1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
- 1 teaspoon lemon juice
- 1 tablespoon sliced fresh chives
- Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat.
- Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally.
- Stir in ginger, carrots, potato and remaining broth and heat to a boil.
- Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.
- In batches, carefully puree in a blender.
- Add water or broth if needed to thin to desired consistency.
- Reheat soup if necessary. Let cool.
- Stir in lemon juice and garnish with chives.
Watermelon Gazpacho is a sweet-savory summer refreshment in a bowl: chunks of seedless melon and fresh tomato are stirred together with cucumber, red and yellow bell pepper, scallions, shallots and cilantro. A little salt and lime juice cut the sweetness of the melon.
- 3 cups seedless watermelon, pulsed in a food processor until soupy
- 1 cup seedless watermelon, chopped
- 1 cup tomato, peeled, seeded and chopped
- 1 cup cucumber, peeled, seeded and diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup yellow bell pepper, finely diced
- 2 tablespoons chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 tablespoon shallot, finely minced
- 1 teaspoon salt
- 2 tablespoons lime juice
- 1 small jalapeno, finely minced (optional)
- Bottled hot sauce to taste (optional)
In a large mixing bowl, combine the watermelon (both pureed and chopped), tomato, cucumber, red bell pepper, yellow bell pepper, cilantro, green onions, shallot, salt, lime juice, and jalapeno if desired. Stir well and taste for seasoning, adding more salt or optional hot sauce to taste.
Chill at least two hours. Taste again for seasoning. Ladle into individual soup bowls and serve. (Note: This may be prepared a day in advance and kept covered in the refrigerator. If you plan to chill for longer than two hours, stir in the cilantro shortly before serving.)
Chilled Avocado Soup
This chilled avocado soup recipe from the Oaks at Ojai in Ojai, California, is as easy as 1-2-3. Only three basic, easy-to-find ingredients are needed to create this satisfying, wholesome soup that’s perfect for a hot summer’s night. Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein, in foods that are eaten with the fruit
- ½ large ripe avocado
- ¾ cup nonfat chicken broth
- 1 tbsp sherry or orange juice concentrate
- Slice avocado in half, leaving the pit. Store half with the pit in a plastic bag in the refrigerator for a salad the next day.
- Peel the other half and cut into ½-inch pieces.
- Put the chicken broth, avocado and ½ cup water in a blender and process until very smooth and creamy. Stir in the sherry (or orange juice).
- Taste for seasoning and chill well.
Serving ideas: Serve to your most sophisticated guest in chilled bowls, or eat it all yourself with a fruit salad. Save a slice of avocado to float on top or add a dollop of yogurt or sour cream. Crunchy whole-grain crackers are a must.
Tiered Tomato Soup
This eye-popping chilled soup floats a red stratum of tomato soup on a green layer of avocado soup. Clear straight-sided glasses or wineglasses to show off the soup’s layers.
Yield: Makes 6 to 8 first-course servings
Total time: 30 Minutes
- 2 pounds ripe tomatoes
- 3 to 4 tablespoons white wine vinegar
- 2 firm-ripe avocados (8 oz. each)
- 3/4 cup fat-skimmed chicken broth
- 1/4 cup sour cream
- 3 tablespoons lime juice
- 1 cucumber (12 oz.)
- 3 tablespoons minced shallots
- 1 teaspoon minced fresh tarragon
1. Rinse and core tomatoes; cut into chunks. Whirl in a blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season purée to taste with 2 to 3 tablespoons vinegar and salt. Cover and chill until cold, at least 1 hour.
2. Peel and pit avocados; cut into chunks. In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least 1 hour.
3. Peel cucumber; cut in half lengthwise and scoop out and discard seeds. Dice cucumber into 1/8-inch pieces; you should have about 1 cup. In a small bowl, mix cucumber, shallots, 1 tablespoon vinegar, and minced tarragon. Cover and chill until cold, at least 30 minutes.
4. To serve, stir avocado mixture to blend and pour equal portions into glasses (12 to 16 oz. each). Whisk tomato mixture to blend and gently pour over avocado. Top with diced-cucumber mixture. Clear, straight-sided glasses or wineglasses show off the layers of color best, but large martini glasses also work. You can also use soup bowls and keep the layers a surprise.
Chilled Yellow Tomato Soup
This quick tomato soup requires just a bowl and a blender and can be kept in the fridge for no-fuss light lunches all week long. No stove to clean and minimal dishes? We #Love that!
- 6 large, ripe yellow tomatoes
- 2 Tablespoons sugar
- 3 Tablespoons rice vinegar
- salt & pepper
- Quarter tomatoes and toss in a bowl with sugar and vinegar. Cover and marinade 1-3 hours.
- Puree in a blender and pass through a fine sieve. Season well with salt and pepper. Serve chilled with your choice of garnish.
Cucumber and Yogurt Soup with Spiced Herbs
Not only is recipe light and fresh but it has healthy ingredients as well. And it is as good for a backyard picnic as it is for a fancy dinner party. Just change the bowls! Enjoy!
- 2 T. minced fresh ginger
- 2 cloves garlic, minced
- 1/3 c. light coconut milk
- 1 seedless cucumber, peeled and chopped
- 24 oz. plain non-fat yogurt
- 1/4 tsp. salt
- 2 T. lemon juice
- 1/4 c. chopped cilantro
- 2 T. finely chopped green onion
- 1 T. finely chopped mint
- 1/2 Serrano chile, minced
- 4 tsp. extra virgin olive oil
- Curried chicken breast, cold and diced
- In a blender, process ginger, garlic, and coconut milk until the garlic and ginger are finely ground.
- Add cucumber, yogurt, salt, and lemon juice. Process until smooth. Hold in refrigerator until needed.
- In the meantime, mix together cilantro, green onion, mint, and chile.
- To serve, ladle soup into chilled bowls. Sprinkle with spicy herb mixture. Drizzle 1 teaspoon of olive oil on top of each bowl.
Curried Chicken Breast
- 8 oz. boneless skinless chicken breast
- 1 tsp. hot curry powder
- 1/4 tsp. salt
- 2 tsp. olive oil
- Season chicken breast with curry powder and salt.
- Saute chicken in non-stick sauté pan in olive oil until cooked through.
Fresh Fruit Soup
Fresh Fruit Soup is a gorgeous recipe to cool you down on a hot summer night. Your guest will want to take a selfie eating this!
- 1 pound Bing cherries, pitted OR 1 (15-ounce) can dark cherries, drained
- 1 cup orange juice
- 1/3 cup sugar
- 2 cups fresh raspberries
- 1/8 teaspoon cardamom
- 1/8 teaspoon salt
- 1 cup vanilla yogurt
- 2 cups white grape juice
- 1 tablespoon lemon juice
- In blender or food processor, combine cherries, orange juice, sugar, and raspberries and blend or process until smooth.
- Pour into large glass pitcher and stir in remaining ingredients; stir with wire whisk until blended. Serve immediately, or cover and chill for 2-4 hours before serving.
Chilled Strawberry Soup
- 2 cups frozen strawberries
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 tablespoons white sugar, or to taste
Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.