Serious Eats / Vicky Wasik

Perhaps it’s sizzling outside and you can only muster the energy to turn on the blender. Perhaps there’s an overwhelming amount of summer produce packed into your fridge, taunting you daily. Or, perhaps even in the dead of winter, you just prefer your soups a little left of warm. Whatever your reason for rejecting a hot bowl, please consider making some of these 10 cold soup recipes, each famous for their chill.

Andalusian Gazpacho

Serious Eats / Qi Ai

We’ll start with one of the most iconic of all cold soups: Spanish gazpacho. This summer classic takes advantage of ripe, raw tomatoes that we salt and cryo-blanch in order to break down their cell structures and draw out flavorful juices; in turn, those help soften the bread before it’s all puréed with a healthy amount of olive oil.

Bukkake Udon (Japanese Cold Noodles With Broth)

Serious Eats / Vicky Wasik

Here, soy, mirin, and sugar are blended with dashi to create a layered broth that’s chilled and poured over tender udon. Even better? A variety of toppings that allow everyone to have a bowl exactly to their liking.

Watermelon Gazpacho With Calabrian-Chili Crema

Serious Eats / Vicky Wasik

The addition of bright and juicy watermelon to the classic gazpacho mix of tomato, cucumber, and onion add complexity to this refreshing summer soup. We balance the added sweetness of the melon with a Calabrian chili–spiked crema topping, and lighten it all up by swapping out the traditional bread for a handful of toasted almonds.

Easy, Summery Zucchini-Basil Soup

Serious Eats / J. Kenji López-Alt

This delicious, pesto-adjacent zucchini soup is perfect for a late-summer lunch or light dinner, comes together quickly, and can be served hot or cold. (It’s also a great alternative to making yet another batch of zucchini bread with all that beautiful squash you’ve grown.)

Chilled Minty Carrot Soup With Dukkah Yogurt

Serious Eats/ Vicky Wasik

Fresh mint adds a bright herbal note to this chilled carrot soup, which is smooth and creamy despite having no dairy in its base. We recommend finishing it with a dollop of spiced yogurt, or garnishing solely with dukkah—the Egyptian spice-and-seed blend—to keep it vegan.

Ajo Blanco (Spanish Chilled “White Gazpacho” Bread and Almond Soup)

Serious Eats / Vicky Wasik

We’re back to Spain with yet another hot weather staple: ajo blanco. Sometimes called “white gazpacho,” this elegant cold soup is thickened with almonds and bread, lifted with a splash of sherry vinegar, and topped with sweet-sour green grapes.

Icy-Cold Korean Cucumber Soup (Oi Naengguk)

Serious Eats / Vicky Wasik

There may be nothing better for hot weather than this (literally) icy, savory cucumber soup. Thin strips of fresh cucumber infuse the water with a cooling, fresh flavor, while soy sauce and vinegar add sour, savory, and salty notes to the broth.

Hiyashi Chuka (Cold Ramen) With Shrimp, Ham, and Vegetables

Serious Eats / Shao Z.

Okay okay, hiyashi chuka may be slightly more noodle salad than noodle soup, but it’s still ramen! Not to mention incredibly refreshing. This dish lets you choose your own adventure with a variety of toppings served over chilled noodles, all of which are tossed in a simple, sesame-ginger dressing.

Hot or Cold Creamy Lettuce Soup

Serious Eats / Vicky Wasik

Lettuce isn’t just good for salads; believe it or not, it can also be transformed into an incredibly good bowl of soup. With a fresh, clean vegetal flavor and sweetness that tames any pepperiness, this dark horse of a dish is perfect for a sweltering summer day.

Mul Naengmyun (Korean Cold Noodle Soup With Asian Pear and Cucumber)

Serious Eats / Daniel Gritzer

With a refreshing, lightly sweet-tart broth, slick, chewy noodles, and crisp toppings like cucumber and pickled radish, this Korean soup is ideal for beating the summer heat.

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