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Jun 8, 2011 06:57 AM

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:


        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.