As the temperatures soar, there’s nothing quite like a cool and refreshing bowl of soup to quench your thirst and satisfy your appetite. But when it comes to hot summer days, traditional soups can feel heavy and uninviting. That’s why we’ve rounded up 20 of our favorite light and zesty summer soup recipes that are sure to become your new go-to’s for hot weather. From chilled cucumber avocado soup to grilled corn and coconut soup, these refreshing recipes are the perfect way to beat the heat.
In this article, we’ll be sharing all of our top picks, along with tips and tricks for making each one a reality in your own kitchen. Whether you’re looking for something light and fruity or hearty and savory, there’s something on this list for everyone.
Chilled Cucumber Avocado Soup
Beat the heat with this light and revitalizing soup that combines the creamy texture of avocado with the refreshing flavor of cucumber. Perfect for a hot summer day.
Ingredients:
– 2 ripe avocados
– 1 large cucumber, peeled and seeded
– 1/2 cup chicken or vegetable broth
– 1 tablespoon freshly squeezed lime juice
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Peel the cucumbers and remove the seeds.
2. In a blender, combine the cucumber, avocado, broth, lime juice, and salt.
3. Blend until smooth and creamy.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld together.
5. Serve cold, garnished with fresh cilantro leaves if desired.
Cooking Time: 10 minutes (plus chilling time)
Gazpacho with Fresh Basil
This classic Spanish soup is a perfect summer treat, combining the flavors of fresh tomatoes, cucumbers, bell peppers, and basil. With its refreshing blend of sweet and tangy notes, this gazpacho recipe is sure to become a new favorite.
Ingredients:
– 2 cups diced fresh tomatoes
– 1 cup diced cucumber
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon vinegar
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine tomatoes, cucumber, bell pepper, garlic, and basil.
2. Blend until smooth, adding a splash of water if needed.
3. Heat the olive oil in a large bowl and whisk in the blended mixture.
4. Stir in vinegar, salt, and pepper to taste.
5. Chill for at least 30 minutes before serving.
Cooking Time: 10 minutes
Watermelon Tomato Cold Soup
Beat the heat with this unique and refreshing cold soup that combines the sweetness of watermelon with the tanginess of tomatoes. Perfect for a light and revitalizing meal on a warm day.
Ingredients:
– 2 cups diced fresh watermelon
– 1 cup diced ripe tomatoes
– 1/4 cup Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine watermelon, tomatoes, yogurt, lemon juice, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning if necessary.
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.
Coconut Lime Corn Soup
Brighten up your mealtime with this refreshing and creamy soup that combines the sweetness of corn with the zesty flavor of lime and the richness of coconut. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 cups frozen corn kernels
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1/4 cup unsweetened shredded coconut
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– Juice of 1 lime (about 2 tablespoons)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the corn kernels, shredded coconut, chicken broth, and heavy cream. Bring to a simmer.
3. Reduce heat and let cook for 10-12 minutes or until the soup has thickened slightly.
4. Stir in lime juice and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-18 minutes
Spicy Mango Gazpacho
This Spicy Mango Gazpacho is a vibrant and flavorful take on the traditional Spanish soup. With the sweetness of mango balanced by the heat of jalapeño, this recipe is perfect for warm weather or anytime you need a refreshing pick-me-up.
Ingredients:
– 2 cups diced fresh mango
– 1 cup diced red bell pepper
– 1 cup diced cucumber
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine mango, bell pepper, cucumber, cilantro, jalapeño, garlic, and lime juice.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. With the blender or food processor running, slowly pour in the olive oil through the top.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (not including chilling time)
Cold Pea and Mint Soup
Beat the heat with this refreshing cold soup, perfect for warm weather. Made with simple ingredients, it’s a great way to enjoy the flavors of spring.
Ingredients:
– 2 cups fresh or frozen peas
– 1/4 cup chopped fresh mint leaves
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Water or ice cubes as needed
Instructions:
1. In a blender, combine peas, mint, and 1/4 cup water. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
3. Whisk in Greek yogurt and lemon juice until well combined.
4. Season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 30 minutes before serving.
6. Serve cold, garnished with additional mint leaves if desired.
Cooking Time:
– Prep time: 10 minutes
– Total time: 40 minutes (including chilling)
Golden Beet and Yogurt Soup
This creamy soup is a perfect blend of sweet and savory flavors, highlighting the natural sweetness of golden beets. With a hint of tanginess from the yogurt, it’s a refreshing and nutritious meal for any time of year.
Ingredients:
– 2 large golden beets
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 cup plain Greek yogurt
– 1 teaspoon dried dill weed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
4. Peel roasted beets and add to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Purée soup with an immersion blender or regular blender.
6. Stir in Greek yogurt and dried dill weed. Season with salt and pepper to taste.
Cooking Time: Approximately 1 hour 10 minutes
Zucchini Lemon Basil Soup
This refreshing soup is a perfect blend of summer flavors, with the sweetness of zucchini, brightness of lemon, and freshness of basil. Serve chilled for a light and revitalizing meal or as a palate cleanser between courses.
Ingredients:
– 2 medium zucchinis, diced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chicken or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the diced zucchini, lemon juice, and broth. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-12 minutes or until zucchinis are tender.
6. Stir in chopped basil leaves. Season with salt and pepper to taste.
7. Chill soup in refrigerator before serving.
Cooking Time: 15-18 minutes
Strawberry Balsamic Chilled Soup
This refreshing soup is perfect for warm weather or as a sweet treat any time of the year. With the sweetness of strawberries and the tanginess of balsamic vinegar, it’s a unique and delicious twist on traditional soups.
Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup heavy cream
– 1/2 cup whole milk
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a blender or food processor, puree the strawberries until smooth.
2. In a large bowl, whisk together the heavy cream, whole milk, and balsamic vinegar until well combined.
3. Add the strawberry puree to the cream mixture and whisk until smooth.
4. Stir in the honey until dissolved.
5. Chill the soup in the refrigerator for at least 30 minutes before serving.
6. Taste and adjust the sweetness or tanginess as needed.
7. Garnish with fresh mint leaves, if desired.
Cooking Time: None! This soup is ready in just a few minutes of prep time.
Herbed Buttermilk Soup
This refreshing soup is a perfect blend of creamy buttermilk, savory herbs, and comforting flavors. Serve chilled on a warm day or as a light lunch option.
Ingredients:
– 2 cups chicken broth
– 1 cup buttermilk
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh chives
– 1 tablespoon chopped fresh dill
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine chicken broth, buttermilk, parsley, chives, and dill.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let it cook for 10-12 minutes or until slightly thickened.
4. Stir in Dijon mustard; season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15 minutes
Cantaloupe and Prosciutto Soup
A refreshing and unique soup that combines the sweetness of cantaloupe with the savory flavor of prosciutto.
Ingredients:
– 2 cups cantaloupe chunks
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 2 tablespoons butter
– 6 slices prosciutto, chopped
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the chopped prosciutto and cook until crispy, about 3-4 minutes. Remove from heat and set aside.
3. In the same saucepan, add the cantaloupe chunks, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-12 minutes or until the flavors have melded together.
5. Stir in the cooked prosciutto and season with salt and pepper to taste.
6. Serve hot, garnished with fresh mint leaves if desired.
Cooking Time: 15-17 minutes
Tomato Peach Gazpacho
Cool off with this refreshing twist on traditional gazpacho, combining the sweetness of peaches with the tanginess of tomatoes. Perfect for a light and easy lunch or dinner.
Ingredients:
– 2 cups diced fresh tomatoes
– 1 ripe peach, diced
– 1/4 cup red bell pepper, diced
– 1/4 cup cucumber, peeled and diced
– 1/2 cup chicken broth
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine tomatoes, peach, bell pepper, cucumber, and chicken broth.
2. Blend until smooth, then stir in olive oil and lemon juice.
3. Season with salt and pepper to taste.
4. Chill gazpacho in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh parsley or basil leaves, if desired.
Cooking Time: None! This recipe is ready in just a few minutes of blending.
Chilled Avocado and Lime Soup
This refreshing soup is perfect for hot summer days. Creamy avocado and tangy lime come together to create a unique and delicious treat that’s both healthy and satisfying.
Ingredients:
– 3 ripe avocados
– 1/2 cup freshly squeezed lime juice
– 1/4 cup plain Greek yogurt
– 1/2 cup chicken or vegetable broth, chilled
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Peel and pit the avocados and place them in a blender.
2. Add lime juice, yogurt, and broth to the blender.
3. Blend until smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Chill the soup in the refrigerator for at least 30 minutes before serving.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 10 minutes (plus chilling time)
Creamy Dill Cucumber Soup
A refreshing summer soup that’s perfect for hot days. This creamy delight is infused with the coolness of cucumber, the brightness of dill, and a hint of garlic.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 2 tablespoons butter
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup chicken or vegetable broth
– 1 cup heavy cream
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened (3-4 minutes).
2. Add garlic and cook for an additional minute.
3. Add chopped cucumber, flour, broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let soup cook for 15-20 minutes or until cucumbers are tender.
5. Stir in chopped dill and season with salt and pepper to taste.
6. Serve warm or chilled.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Tomato Soup
This vibrant soup is a perfect blend of sweet roasted red peppers and tangy tomatoes, sure to warm your heart and soul. With minimal effort, you can create a delicious and comforting meal that’s ideal for any time of the year.
Ingredients:
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red bell peppers in the oven for 30-40 minutes, or until charred and blistered.
3. Remove peppers from the oven and let them cool. Peel off skin, discarding it, and chop the flesh into a pulp.
4. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
5. Add roasted red pepper pulp, chopped tomatoes, vegetable broth, smoked paprika, salt, and pepper to the pot. Bring to a simmer.
6. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together.
7. Taste and adjust seasoning as needed. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-55 minutes
Cold Carrot Ginger Soup
Beat the heat with this refreshing cold soup that combines the natural sweetness of carrots and ginger.
Ingredients:
– 2 cups cooked carrots
– 1 cup chicken or vegetable broth, cooled
– 1/4 cup fresh ginger, peeled and grated
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 2 tablespoons plain Greek yogurt (optional)
Instructions:
1. In a blender or food processor, combine cooked carrots, broth, grated ginger, lemon juice, and salt.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning if desired.
4. Chill soup in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Just before serving, stir in Greek yogurt (if using).
6. Serve chilled, garnished with chopped fresh herbs or a sprinkle of paprika, if desired.
Cooking Time: None needed! This cold soup is ready to enjoy in no time.
Grilled Corn and Coconut Soup
A creamy and flavorful soup that combines the sweetness of grilled corn with the richness of coconut milk. Perfect for a warm evening or as a comforting side dish.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears, turning occasionally, until slightly charred and tender, about 10-12 minutes per side.
3. In a large pot, sauté onion and garlic in olive oil until softened, about 5 minutes.
4. Add grilled corn, coconut milk, chicken broth, smoked paprika, salt, and pepper to the pot.
5. Bring mixture to a simmer and cook for 15-20 minutes or until soup has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Mediterranean White Bean Soup
A hearty and comforting soup that combines the simplicity of white beans with the bold flavors of the Mediterranean.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery; cook until the vegetables are tender, about 5 minutes.
2. Add the soaked and drained cannellini beans, vegetable broth, diced tomatoes, and oregano to the pot. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour or until the beans are tender.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 5 minutes
Chilled Melon and Coconut Soup
Beat the heat with this light and revitalizing soup that combines the sweetness of melons with the creaminess of coconut. Perfect for a hot summer evening or as a palate cleanser between courses.
Ingredients:
– 2 cups diced cantaloupe
– 1 cup diced honeydew melon
– 1/2 cup shredded young coconut
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– Salt to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a blender, combine cantaloupe, honeydew melon, and shredded coconut.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Stir in Greek yogurt and honey until well combined.
4. Chill soup in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh mint leaves if desired.
Cooking Time: None! This soup is served cold, making it perfect for a quick and refreshing meal or snack.
Summer Squash and Basil Soup
As the summer days heat up, this refreshing soup is the perfect way to beat the heat. This recipe combines the sweetness of yellow squash with the brightness of fresh basil for a light and revitalizing meal.
Ingredients:
– 2 medium yellow squash, diced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the diced squash and minced garlic in a little bit of olive oil until tender.
2. Add the broth and bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in the heavy cream or half-and-half and chopped basil.
5. Season with salt and pepper to taste.
6. Serve warm or chilled.
Cooking Time: 30-40 minutes
Summary
Beat the heat with these refreshing summer soup recipes! From classic gazpachos to unique flavor combinations, there’s something for everyone. Try chilled soups like cucumber avocado, watermelon tomato, or strawberry balsamic, perfect for hot days. For a twist, try soups featuring coconut, mango, or prosciutto. And don’t miss out on the creamy dill cucumber or roasted red pepper and tomato soups. Whether you’re in the mood for something light and refreshing or hearty and comforting, these 20 summer soup recipes are sure to hit the spot.