Recipe Roundup: Chilled Summer Soups

Cook, In Season, Recipe Roundup, Soup, Summer


Cold, bright vegetable and fruit soups are a delicious and healthy way to cool off when the heat is on (and the oven is off). Enjoy these recipes as a light lunch or as an elegant starter at your next dinner party.


Chilled Cucumber-Buttermilk Soup with Dilled Shrimp


3 English cucumbers, peeled, seeded and chopped

4 green onions, white and tender green parts, chopped

1 large clove garlic

1/4 cup buttermilk

1 1/2 cups plain whole yogurt

2 Tbsp. fresh lemon juice

Salt and freshly ground pepper

1/4 lb. cooked bay shrimp, coarsely chopped

1 Tbsp. chopped dill




Put the cucumbers, green onions and garlic into a food processor and finely chop. Add the buttermilk, yogurt and lemon juice and puree. Transfer to a covered container and refrigerate for 1 hour.


To make the dilled shrimp, put the shrimp and the dill in a small bowl and stir to combine. Season with salt and pepper. Serve the soup topped with the dilled shrimp. Serves 4.


Other chilled soup recipes we love


Heirloom Tomato Gazpacho
The classic Spanish chilled soup made even more flavorful with peak-season heirloom tomatoes.
White Gazpacho with Grapes
Finely ground almonds give the soup body, while green grapes impart a refreshing contrast to its vinegary tang. Leaving the crust on the bread enhances the flavor of this chilled soup.
Curried Carrot Puree
Curry powder and orange juice add flavor and vibrancy to this earthy carrot soup, which can be served hot or chilled.
Curried Cauliflower with Almonds
This chilled soup gets a flavor boost from Madras curry powder, a classic Indian spice blend, while Greek yogurt lends a creamy finish.
Cucumber-Avocado Soup with Tomato
A cool, creamy uncooked puree of cucumber and avocado is accented by a spicy salsa.
Chilled Tomato Soup with Avocado Salsa
A delicate yet flavorful soup that gets a kick from an avocado salsa made with cilantro and lime.

4 comments about “Recipe Roundup: Chilled Summer Soups

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