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Favorite cold soups, please

I love cold soups as the summer heats up and am interested in your favorites, based on either fruit or veggies, though they need not be vegetarian. Tonight I am making spinach, lettuce and buttermilk soup adapted from an old Moosewood recipe.

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  1. Try an artichoke soup ... Grrrreat

    4 Replies
    1. re: todao

      Is this a cream soup? fresh artichokes?

      1. re: magiesmom

        canned or jarred artichokes, a blender, some chicken stock, milk, and a bit of lemon juice.

        Puree the artichokes with some chicken stock until smooth. Add the milk and lemon juice, blitz some more. Serve chilled.

        1. re: tzurriz

          mmm. I think I;ll try this with fresh artichoke bottoms!

          1. re: magiesmom

            that would work too, I just never seem to have bottoms left over. :)

    2. Hungarian cold sour cherry soup. Hideg Meggyleves, I think, though perhaps someone can correct my spelling.

      1 Reply
      1. re: sea97horse

        You're correct. :) Perfect time for it--*meggy* (sour cherries) just came into season. Here's my recipe for it: http://bit.ly/qRBv0h


        1 1/2 lbs. sour cherries, washed and pitted

        2 1/2 cups water

        2 1/2 cups wine

        1/3 cup of sugar

        2/3 tsp. of grated cinnamon, plus more for sprinkling

        2/3 tsp. grated lemon zest

        2/3 cup of sour cream

        2 tablespoons of flour

        1/2 teaspoon of salt

        An ice bath

        Stir together the cherries, water, wine, sugar, cinnamon, and lemon zest in a medium pot. Cover and bring to the boil, then turn down the heat and simmer, partially covered, for 20 minutes.

        In the meantime, mix together the sour cream, flour, and salt in a medium, heat-proof bowl. Set aside.

        Set up an ice bath in the sink.

        After 20 minutes, taste the broth. If it’s too sour, stir in a little more sugar. (I like this soup tart.) With the burner still on low, add about 4 tablespoons of broth to the sour cream mixture to temper it.

        Then add the sour cream mixture to the pot and stir. Leave the pot on low heat for about 5 minutes. Then, set the pot in the ice bath and allow the soup to cool to room temperature. Put the soup in the fridge until it gets cold. Serve with some grated cinnamon on top.

        New York Times and the LA Times both just published cold cherry soup recipes on Tuesday, too.

      2. I can't imagine any cream soup that wouldn't be good chilled, but be sure you don't have little solid bits of cold butter in it.

        1. Considering the heat, this is a great thread topic!

          My SO and I are big avocado fans and this chilled soup is great.

          Chilled Avocado Soup

          2 Haas avocados
          1/2 cup half-and-half
          1 1/2 cups chicken broth
          1/2 tsp sea salt
          mashed roasted garlic to taste
          freshly ground black pepper to taste
          A few dashes of hot sauce
          Cilantro leaves

          Cut avocados in half lengthwise, remove the pits, and scoop out the flesh into a food processor. Add all remaining ingredients and blend until completely smooth. Pour into a large bowl and chill for several hours in the refrigerator. Garnish with cilantro leaves when served.

          1. Mango and Melon Soup

            2 mangoes, peeled, pitted, and chopped

            2 cups cantaloupe or honeydew, peeled, seeded, and chopped

            2 Tablespoons fresh mint, minced

            2 Tablespoons fresh lemon juice

            1 Tablespoon powdered sugar

            1/4 cup dry white wine

            2 Tablespoons plain yogurt

            Puree all ingredients in a blender and chill for at least 2-3 hrs. This is lovely in glass bowls and garnished with small mint leaves and/or edible flowers.

            If the fruit is already chilled in the refrigerator you may serve immediately, or add a few ice cubes to the blender.

            1. I can't say I i have a favortie, but I have enjoyed the following in the past.....

              Cream of Asparagus with Crab

              1 Reply
              1. re: fourunder

                Those six are pretty much my list, but I can spell ceviche a little mo' betta.

                I'm experimenting with a chilled cream of roasted sweet pepper soup, still a work in progress.

              2. I love this chilled pea soup with mint, curried shrimp, and peanut:


                1. Red curry, coconut milk, shrimp stock. Serve with chilled shrimp dressed in lime juice, cilantro and mint.

                  1 Reply
                  1. re: JungMann

                    I'll be trying this the next time prawns come in to the dock. Thank you so much.

                  2. Does noodle soup count? I love this more than anything on a hot summer day:

                    2 Replies
                    1. re: joonjoon

                      cold noodle soup sounds interesting - do you have a favorite recipe to share?

                      1. re: smilingal

                        Unfortunately I've never made this from scratch before! I usually get pre-made packages at the Korean market and dress them up. Sorry. :) But here's a few that turned up from a google search:


                    2. I love Persian yogurt soup with cucumbers, herbs, walnuts and pieces of pita. If you google it you can find many variations of this soup. When it's really hot out, my husband and I eat this about once a week!

                      5 Replies
                      1. re: anakalia

                        Anakalia, what herbs do you use for your soup? I was going to make this the other day with dill, mint, chives and parsley with a few drops of rosewater, but the dill at the store did not look very good.

                        1. re: JungMann

                          I typically use fresh mint, chives, and tarragon. Sometimes I will add some fresh cilantro or dill, but often I don't -- I think the dill, specifically,tends to overwhelm the other herbs. The tarragon, to me, is the most important flavor in the soup - but that's probably just because I love tarragon!

                          1. re: anakalia

                            I'll try tarragon in place of dill. I find that tarragon has a far stronger flavor than dill, but I'm quickly warming up to it.

                            1. re: JungMann

                              Hope you like it! I think any herbs you personally like would be great in the soup. But tarragon has definitely grown on me in the past 1-2 years.

                        2. re: anakalia

                          I make a Turkish variation Cacik (JAH-juk is how it's pronounced). Finely minced garlic, yogurt, mint and chopped, bite sized seeded cucumbers. Add a few ice cubes or water to thin it out a bit. Use a good tangy yogurt for this, but don't use non fat, it just doesn't tast right.

                        3. chilled plum soup and cantalope pinapple soup

                          plum soup - take around 8 plums and simmer them in a sweet white wine (white zin, riesling, etc.) and OJ with some ground clove & cinnamon. Puree and sweeten to taste and chill.

                          Cantalope pinapple = 1 pinapple, 1/2 cantalope, handfull frest mint, little lime juice, puree and enjoy!

                          1. Recently with the new high powered blenders I have I've been playing with soups a lot. One I like cold is made with corn. Frozen works well. About 4 cups of frozen corn, a large onion and a few stalks of celery diced and sauteed, some chicken base, a touch of chipotle, cilantro and a bit of water. Blend until smooth. Reserve some corn and toast in a dry pan. Add to the blender and pulse so it still has texture. Really tasty.

                            2 Replies
                            1. re: scubadoo97

                              sounds like a nice idea! Dried chipotle, cilantro? about how much chicken broth?

                              1. re: smilingal

                                Actually I used Better than Bouillon and a little water for processing. This way I could up the flavor without adding too much liquid. The chipotle paste is something I make up that is about 14 oz of chipotle in adobo and a block of guava paste blended together with an immersion blender. It's hard to taste a lot of sweetness from the guava paste but it takes the edge off the heat just a little and does add an interesting sweet note even if it's just a little.

                            2. classic tomato gazpacho is my hands-down favorite...topped with grilled shrimp or scallops and a little avocado (or chorizo!) it makes for a perfect light summer meal.

                              others i love:
                              - chilled pea soup (shrimp or scallops work really well here too)
                              - creamy cucumber (smoked salmon is a great complement)
                              - buttermilk soup (Polish Chlodnik)
                              - white gazpacho

                              3 Replies
                              1. re: goodhealthgourmet

                                I recently did a white gazpacho. Pretty easy as well. I remember using a few cups of stale bread soaked in milk, blanched almonds, a couple of small cucumbers and some sherry vinegar. I didn't have white grapes so used a little apple juice concentrate to give it some sweetness. All in all it came out pretty good.

                                1. re: scubadoo97

                                  for future reference you can absolutely sub green grapes for the white, and they'll provide better flavor than the apple juice...and a little sour cream, yogurt or buttermilk adds a terrific tang.

                                  1. re: goodhealthgourmet

                                    Thanks. I tend to think of white and green grapes as being the same thing. Didn't have either. I did add some sour cream to the soup at the end but it tasted pretty good without it.

                              2. I actually like most soups cold -- I often eat leftovers straight from the fridge instead of reheating. I recently made vegetarian hot and sour soup (without the cornstarch to thicken) and it was delicious cold. Very refreshing, especially since I added a little lime juice before eating it.

                                I've also done chilled asparagus soup and a chilled tomato-orange-kimchi soup. All were really good.

                                1. Wow! thanks. keep 'em coming!

                                  1. Cold sour cherry soup (with wine, and cream- not sure if that's in the Hungarian version above)

                                    Aji Blanco- have enjoyed versions including grapes or melon.


                                    Borscht- I make a lot of borscht once my beets are ready, changing the veggies depending on what's in the fridge or garden. Like to add fresh dill, and a little cumin lately.

                                    Ordered a cold fresh PPP soup last week- pea, pear and pistachio, that was amazing.

                                    Wanted to try a strawberry gazpacho I noticed on one menu, but it wasn't available. Might try making that once my region's local strawberries are in season.

                                    1. I love this spicy yellow pepper soup from fine cooking - basically you roast yellow peppers, cook with onion, a little rosemary, jalapeno and chicken stock, puree and then serve chilled. so good (except roasting them on a hot day!)

                                      1. Avocado Cucumber Soup

                                        Blend avocados, cucumbers (seeds removed), plain yogurt, green onions, hot sauce, and S&P.

                                        It's delish!

                                        1. love this thread.. will have to try some of these!

                                          i love minted pea soup, and a nice gazpacho.

                                          i also invented a chilled soup once for a vegan cook off contest and it turned out well. i decided to try seeing what something like an eggplant dip might taste like as a cold soup. saute plenty of onions and garlic in olive oil. add roasted eggplant (no skins), mint, and a bit of cumin and cook a bit longer. add stock or water and heat till hot. puree till smooth and add lemon juice, salt & pepper to taste. put in fridge to chill (preferably overnight because it tastes better the next day once the flavours have time to blend!). i drizzled a sauce of yogurt, lemon juice and garlic over top, and spooned a dollop of warm roasted tomato bruschetta-like mixture on top. garnish with a mint leaf. voila!

                                            1. lithuanian cold beet soup and strawberry champagne soup

                                              1. Cimui once posted this recipe which I've made quite often and it's always a hit with guests.


                                                I've added lite sour cream in the past but just last week I used Trader Joe's nonfat greek yogurt and it was great. In fact, I used Trader Joe's veg. broth too since few of the guests were vegetarian. You could substitute a bit of mint as well.

                                                4 Replies
                                                1. re: ceekskat

                                                  speaking of cimui, she hasn't posted in like a year-and-a-half...?

                                                  1. re: goodhealthgourmet

                                                    maybe she got fed up. get it?? "fed up"! LOL

                                                    sorry, i have to get my mind off of how hungry i am for some of these soups. '-). i'm a huge garden gazpacho fan for the summertime. i like the tartness!

                                                    1. re: alkapal

                                                      ha! yes, i got it :)

                                                      if you want a wonderfully tart gazpacho, substitute green zebras for some of the red tomatoes...or use a *very* small proportion of Purple Calabash (they're extremely astringent).

                                                      1. re: goodhealthgourmet

                                                        i love green zebras; if all the ones I planted this year bear fruit I,ll be hosting a small food festival!

                                                2. I have not tried these, but here are links to some old celebrity recipes for cold soups.

                                                  Gore Vidal - Writer
                                                  Cold Cream of Zucchini Soup
                                                  Lakeland Ledger - May 19, 1976

                                                  Jean Seberg - Actress
                                                  Midwestern Lemon Meringue Pie; Cold Cucumber Soup
                                                  "Jean's Cucumber Soup" recipe at second link below. When accessed it's on the right
                                                  at bottom of screen.
                                                  The Victoria Advocate - Feb 19, 1970

                                                  1 Reply
                                                  1. re: Antilope

                                                    I am totally trying that cold cream of zucchini soup, it sounds delicious.

                                                  2. I do a cold corn soup with king crab that is wonderful. It's just a great stock made with the shells and the tougher ends of the crab legs, a lemon and the corn cobs. Then you add the corn and some shallot, cook it gently, puree it and add some cream. Garnish with the crab, a squeeze of lemon and fresh chives.

                                                      1. re: alkapal

                                                        argh! why oh why do so many sites - including Chowhound - insist on using the "slideshow" format for recipe collections?! it's SO inefficient, and *extremely* irritating to navigate.

                                                        ok, rant over :)

                                                          1. re: goodhealthgourmet

                                                            BUT you can click to view all as thumbnails -- which i what i do.

                                                            1. re: alkapal

                                                              true, i just wish hovering over each picture would provide the name of the recipe instead of a number - then i'd know if i want to click on it :) but at least you can do that here on Chowhound.

                                                        1. minted pea
                                                          roasted red pepper and tomato with pepitas
                                                          watermelon tomato
                                                          blueberry mango
                                                          grape gazpacho

                                                          1. I recently made the beet and ginger soup from Bistro Cooking at Home http://ottotarchincooking.blogspot.co... - beets, red onion, ginger, garlic, tarragon, fennel, balsamic, olive oil & OJ. I cut down on chicken broth, and will just sub water next time. Amazing cold.

                                                            2 Replies
                                                            1. re: prima

                                                              that sounds delicious! thanks for posting the link.

                                                              1. re: goodhealthgourmet

                                                                BTW, to speed things up, I rough-chopped the beets, rather than quartering them, before cooking with the onions and sugar. Only ended up needing to simmer the soup around 30 minutes before pureeing, rather than the 1-1.5 hours suggested in the recipe.

                                                            2. I just saw this on Diners, Drive-Ins and Dives. It looked so perfect for summer. The owner of restaurant in Santa Fe (I think) made a cold soup of summer veggies.
                                                              This is one I"ll be trying soon, it looked creamy and wonderful and I love avocado!

                                                              1. i have to ask.....wouldn't a cold soup be a smoothie??

                                                                so anything u could make a smoothie out of should work wouldnt it?

                                                                2 Replies
                                                                1. re: srsone

                                                                  The one for the corn and avocado was not completely pureed, at least not the avocado and the corn. I'd add fresh cubes of tomato too. The gazpacho I prefer is not pureed and wouldn't go through a straw. I do make a pureed chickpea soup that's great cold, but again I top with crumbled bacon, tomatoes, cilantro, or whatever. Then again I'm thinking more along savory lines since fruit soups don't ring with me as soups.

                                                                  1. re: chef chicklet

                                                                    ohhoh - chef chicklet - would you please share the chickpea soup recipe?

                                                                2. I was wanting gazpacho last weekend but needed something to start a dinner in which tomatoes already figured (in the form of the Dorie G tomato/strawberry Caprese variation), and was cooking for my SIL, who is allergic to garlic (la pauvre) so after some fossicking in the fridge I came up with a green gazpacho-ish soup that was really quite delicious (SIL said she loved it):

                                                                  2 cucumbers, peeled and seeded, 1/4 of 1 set aside
                                                                  2 Italian frying peppers, ditto
                                                                  1 bunch green onions, 2 of them set aside
                                                                  1 large stalk celery, cut up, plus another small one set aside
                                                                  About 2 tb Italian parsley leaves
                                                                  2 serrano peppers, stemmed and seeded, 1/2 of 1 set aside
                                                                  3 pickled pepperoncini, stemmed
                                                                  Cut the reserved veg into smallest-possible dice (1/4 in or so, except for the serrano pepper, which needs to be about 1/8 in) and chill, all mixed together is fine.
                                                                  Purée (and purée, and purée) the others in the blender with a cup of water
                                                                  Add 1 pc staleish French bread, purée again thoroughly
                                                                  Add 1/4 c olive oil and 2 or more tb of rice vinegar
                                                                  Salt until just a litle too salty since chilling reduces the saltiness, add white pepper to taste
                                                                  Thin to soupish consistency with water and chill thoroughly
                                                                  At serving time, stir in the chopped veg and 1 chilled ripe avocado in 1/4 in dice
                                                                  This was very nice, tangy, slightly herbal, slightly spicy, and the avocado added a nice contrasting richness.

                                                                  1. CHOW's Leena Trivedi-Grenier took some great hints from this thread and created a list of 7 summer soups: http://www.chow.com/food-news/151672/...

                                                                    As the weather is (finally!) heating up, these soups are starting to feel like a pretty good idea!

                                                                    1. a well made Vichyssoise or end of the summer Gazpacho with ripe vegetables, especially the tomatoes