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.