The Best Cold Soups for Summer
During the summer heat, there's nothing worse than having to eat a warm dish, this is why we usually prefer eating cool meals. It's not only a matter of refreshing ourselves, but temperature rises affect our body by making it more prone to dehydration. In this task, cold soups with refreshing and hydrating ingredients are the key. Vegetables such as cucumber or tomato are hydrating and antioxidant, whilst fruits such as avocado, melon and lemon will help refresh your body to stand the heat.
Take a look at this OneHowTo article to take a look at the best cold soups for the summer and enjoy these delicious recipes.
As you'll notice in this article, the Spanish are way ahead when it comes to cold soup, probably due to the temperature rises they suffer during summer. Gazpacho is probably the most famous Spanish soup of them all. Take a look how to make this all-time classic. This recipe will serve 4.
- 1 kilo ripe tomatoes
- 1 spring onion
- 1 garlic
- 1 green pepper
- 100 ml extra virgin olive oil
- 50 ml white vinegar
- 1 glass Water
Wash and chop all of the ingredients finely. Put them in a suitable container with the water and blend them all until totally liquid. Get a fine sieve and put the resulting mix through it.
You can serve this gazpacho with croutons, cut up red pepper and cut up cucumber for garnish.
Cantaloupe ajoblanco soup
Ajoblanco is another typical Spanish cold soup made out of almonds and garlic. This time, we're going to give this recipe an even more refreshing twist by adding Cantaloupe melon to it, as among its benefits, we'd like to highlight that it is great for hydration and an amazing diuretic too. This recipe is also to server 4.
- 100g (3.5 oz) marcona almonds
- 1 garlic clove
- 10g (0.35 oz) apple cider vinegar
- 500g (17.6 oz) cantaloupe melon (just the flesh)
- 60g (2.1 oz) bread crumbs
- 50g (1.7oz) extra virgin olive oil
- Salt and white pepper
Put the almonds covered in a bowl with water during 24 hours. After this time, gather the rest of the ingredients , chop the cantaloupe melon flesh and put them all in a bowl to blend properly except the olive oil. It will take around 8 minutes to blend properly and get a homogeneous mixture. Add the olive oil carefully until it emulsifies. Put the mixture in the fridge for 30 minutes.
Serve this recipe with a drop of Balsamic vinegar and some bean sprouts on top for the perfect garnish.
If you'd like a simpler recipe with melon, take a look at our article on how to make cold melon soup.
Cucumber and apple soup
This is an amazing recipe to refresh yourself quickly in summer and has an icy twist to it. Take a look and try it out!
- 100g (3.5 oz) Greek yogurt
- 2 tsp chopped chives
- 800g (28.2 oz) apple pulp
- 200g (7.05 oz) de-seeded and peeled cucumber
- 140 ml extra virgin olive oil
Mix the Greek yogurt with the chopped chives well and put them in silicone molds or a metallic tray. Put the mold in the freezer for at least 30 minutes. While the yogurt is freezing, put the apple and cucumber in a bowl and blend finely. Add the olive oil and use a fine sieve if you want the texture to be smoother. Add the salt and serve in a bowl. Take out the yogurt from the freezer and add two or three frozen yogurt cubes in each bowl of cold soup. Deliciously refreshing!
Tomato and watermelon soup
As we've mentioned, watermelon is one of the fruits with the highest water content, which means it's great to be properly hydrated during summer. Tomato will also provide antioxidant properties so your skin stays youthful throughout the year.
- 500 g (17.6 oz) tomato
- 3 green cardamom seeds
- 100 g (3.5 oz) almonds
- 50g (1.7 oz) watermelon
- Extra virgin olive oil
First of all you'll have to peel and de-seed the tomatoes. Once this is done you only have to put all of the ingredients in a bowl or similar and blend all of the ingredients. Now you only need to sieve the blend and it's ready! Add some chopped green pepper as garnish if you like.
Another Spanish soup that is quite similar to Gazpacho is Salmorejo, another typical dish from the south of Spain. In this recipe, we're going to give it a protein boost by also adding egg to it.
- 1.5 kg (52.9 oz) ripe tomatoes
- 2 raw eggs
- 1 garlic clove
- 5 slices bread (without crust)
- 300g (10.5 oz) extra virgin olive oil
- 1/4 liter water
- Xerez or Balsamic vinegar
Put all of the ingredients in a bowl to blend. Keep adding bread or water depending on how thick you want this soup to be. Put the resulting mixture in the fridge, boil an extra egg, crush it and put it on the Salmorejo once served as garnish.
This recipe, as the name indicates, is traditional from the French town of Vichy, and was traditionally made from leek and Vichy water (sparkling water). Take a look at how to make this cool soup for the summer.
- 5 leeks
- 2 potatoes
- 1 tsp butter
- 150 ml cooking cream
- Extra virgin olive oil
- 1 liter cold Vichy or sparkling water
Cut off the green part of the leeks and chop the rest of the leek. Peel the chives and lightly poach them in a pan. Cut the potatoes into cubes and add them to the pan for a couple of minutes. Get all of the remaining ingredients, add the leeks, chives and potato and blend. Refrigerate for 30 minutes and it's ready for you!
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