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Cold soup recipes?

My garden is doing really well this year (let hope it continues this way!) and I'd love some ideas for cold soup recipes. It would be great if they'd incorperate what I'm growing. I'm growing:

Tomatos, cucumbers, califlower, hot peppers, potatos, lots of basil, chives, oregano, mint, and rosemary.

On a side note, we were able to grow both an avocado and lemon tree from seeds this year! They wont be producing fruit this year (maybe never, who knows) but its exciting and I thought I'd share the news :)

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    1. Gazpacho
      Vichyssois - made with leeks and potatoes

      1. Fresh pea soup garnished with creme fraiche. There was a delicious cold avocado soup on this board last summer. Anyone still have the recipe?

        1 Reply
        1. re: Candy

          Not a soup, but cool garden-produce idea: I spotted a fresh pea puree in May's Gourmet. They used this on toasted or grilled rounds for bruschetta, which I think would be delicious, maybe with a little prosciutto and Manchego or some other delectable cheese.

        2. Your rosemary reminded me of a good trick I discovered: put a big sprig of it (dried works as well) in the lower part of your steamer with the water when you steam summer squash, and it gives a good perfume to the squash without the strong taste. I've made a very nice cold soup by blending this squash with some chicken broth and then beating in some sour cream and chilling it.

          1. You could do a cold curried cauliflower soup. Just cook the cauli, some onions, garlic and ginger in veggie broth. Add curry powder and purée until smooth. Chill.

            You could do something similar with carrots, too.

            1. This is a favorite of mine - avocado soup - adapted from a Sara Moulton recipe - note that in the original post that I link to here, I've omitted the lime/lemon juice - corrected further down on that thread.

              I know you said that you wouldn't have home grown avocados this year, but the method works well with cucumbers as well, and also roasted red peppers - the beauty of it is no cooking, and you use ice cubes, so it's cold right away - just vary the herbs/seasonings etc. to fit the vegetable you are using. I want to experiment with this some more this summer - maybe cooking some vegetables early in the am when it's not hot, refrigerating, and then whizzing up the soup for dinner.


              1 Reply
              1. re: MMRuth

                mm, yum. We get such high temps here in the summe, 100 + dry heat but hot!
                I love the idea of serving cold soups and this one with the addition of crab is somthing I'll make over and over. Thanks for the recipe!

              2. Last summer a frequent poster "Aaron" posted a recipe for asparagus soup that was really delicious. It would take me awhile to find it but maybe someone else remembers it?
                BTW=what happened to Aaron? does anyone know- he had such great recipes and ideas!

                1 Reply
                1. re: emilief

                  Found it ! Roasted Asparagus soup- can serve hot or cold.
                  2.5 lb asparagus, trimmed and cut into 2 inch pieces.
                  2 leeks , white and light green parts, finely chopped
                  2 tbsp evoo
                  salt and pepper to taste
                  2.5 cups chicken or vegetable stock
                  1/2 cup sour cream or creme fraiche
                  1 tbsp chopped fresh chives to garnish

                  Combine first four ingredients- roast in 425 oven stirring occasionally for about 30-35 minutes. until leeks are golden and asparagus is tender.
                  Blend in batches with the stock until very smooth on high speed. Adjust seasonings and garnish with sour cream and chives.

                2. Mul-Naengmyon - Buckwheat noodles in an iced beef broth garnished with thin sliced beef, shredded cucumber, thin sliced or shredded Daikon, and topped with 1/2 boiled egg.

                  1. This would make good use of some mint.

                    Chilled Carrot Soup
                    melt 3 T butter in saucepan
                    add 2 T chopped shallots
                    3 c. shredded carrots
                    cook 5-10 min.
                    add 1 T dijon mustard
                    1 medium peeled, chopped potato
                    1/2 c. white wine
                    3 c. chicken broth
                    cook 15 min.
                    add 1/2 c. heavy cream and puree
                    serve chilled with chopped mint

                    1. Borscht! There are 2 ways we eat it: The "garden salad" version and Bubby's version. For the garden salad, chop up a cucumber, some radishes and scallions, and put them in the bottom of a large bowl. Add a sliced hard-boiled egg or two, sour cream, salt and pepper,and some fresh dill if you love dill. Put in a good several spoonfuls of sour cream and pour in about a third of a bottle of ice-cold borsht. Nothing could be more satisfying (or filling) on a hot day.
                      For Bubby's version, boil some sliced potatoes, drain and add butter, salt and pepper. Mix some sour cream into a glass of borscht, and sip it as you eat the potatoes. Brings back memories!