From classic Spanish gazpacho and creamy vichyssoise to vibrant chilled cucumber avocado soup, sweet strawberry soup, spicy chilled mango soup, and even cold tomato basil — these recipes are bursting with summer flavor. Most require no cooking at all — just blend and chill!
Cold soups are incredibly versatile. Serve them as an elegant first course, a light lunch with crusty bread, or even in shot glasses for a party appetizer. They're naturally healthy, gluten-free, and easily vegan-friendly.
So fire up your blender (not your stove!) and get ready to chill. These 15 cold soup recipes are about to become your summer obsession!
15 COLD SOUPS FOR SUMMER DAYS
15. Classic Gazpacho (Spanish Cold Tomato Soup)
This Classic Gazpacho is the most famous cold soup in the world! Fresh tomatoes, cucumbers, bell peppers, onions, and garlic blended with sherry vinegar. So refreshing!
Ingredients:
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- ½ red onion, chopped
- 2 cloves garlic
- ¼ cup benefits of olive oil, 2 tablespoon sherry vinegar, salt, pepper
Instructions:
- Blend all ingredients until smooth.
- Chill for at least 2 hours.
- Serve with chopped cucumber and croutons.
14. Chilled Cucumber Avocado Soup
This Chilled Cucumber Avocado Soup is creamy, green, and so healthy! Cucumber, avocado, Greek yogurt, dill, and lime. No cooking required!
Ingredients:
- 2 cucumbers, peeled and chopped
- 2 ripe avocados
- 1 cup Greek yogurt
- ¼ cup fresh dill
- ¼ cup lime juice, ½ cup water, salt, pepper
Instructions:
- Blend all cucumber slices, and a drizzle of benefits of olive oil.
13. Creamy Vichyssoise (Cold Leek and Potato Soup)
This Creamy Vichyssoise is a French classic! Leeks, potatoes, and cream blended into a silky cold soup. Elegant and delicious!
Ingredients:
- 4 leeks, white parts only, sliced
- 3 potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoon butter, salt, white pepper, chives
Instructions:
- Sauté leeks in butter until soft. Add potatoes and broth. Simmer 20 minutes.
- Blend until smooth. Stir in cream. Chill completely.
- Serve cold with fresh chives.
12. Cold Tomato Basil Soup
This Cold Tomato Basil Soup is simple, fresh, and bursting with summer flavor! Roasted tomatoes, fresh basil, and a touch of cream. Like summer in a bowl!
Ingredients:
- 2 lbs ripe tomatoes, roasted
- 1 cup fresh basil leaves
- 2 cloves garlic
- ¼ cup olive oil
- ½ cup heavy cream or coconut milk
- Salt, pepper, balsamic vinegar
Instructions:
- Roast tomatoes at 400°F for 20 minutes. Cool.
- Blend roasted tomatoes, basil, garlic, oil until smooth.
- Stir in cream. Chill. Drizzle with balsamic before serving.
11. Chilled Beetroot Soup (Borscht)
This Chilled Beetroot Soup is vibrant, earthy, and so beautiful! Roasted beets, buttermilk, dill, and a dollop of sour cream. A Eastern European classic!
Ingredients:
- 4 medium beets, roasted and peeled
- 2 cups buttermilk or kefir
- 1 cucumber, chopped
- 2 tablespoon fresh dill
- 2 tablespoon lemon juice, salt, pepper
Instructions:
- Blend beets, buttermilk, cucumber, dill, lemon juice until smooth.
- Chill for 2 hours.
- Serve with a dollop of sour cream and fresh dill.
10. Cold Zucchini Soup
This Cold Zucchini Soup is light, refreshing, and so creamy! Raw zucchini, fresh herbs, lemon, and yogurt. No cooking needed — just blend and chill!
Ingredients:
- 3 medium zucchinis, chopped
- 1 cup Greek yogurt
- ¼ cup fresh mint and parsley
- 2 tablespoon lemon juice
- 2 tablespoon olive oil, ½ cup water, salt, pepper
Instructions:
- Blend all ingredients until smooth and creamy.
- Chill for at least 1 hour.
- Garnish with fresh herbs and a drizzle of olive oil.
9. Spicy Chilled Mango Soup
This Spicy Chilled Mango Soup is sweet, spicy, and so refreshing! Ripe mangoes, red bell pepper, jalapeño, and lime. A tropical fiesta in a bowl!
Ingredients:
- 3 ripe mangoes, peeled and chopped
- 1 red bell pepper
- 1 jalapeño, seeded
- ¼ cup lime juice
- ½ cup coconut milk, 1 tablespoon honey, salt
Instructions:
- Blend all ingredients until smooth.
- Chill for 1-2 hours.
- Garnish with cilantro, mango cubes, and a squeeze of lime.
8. Cold Carrot Ginger Soup
This Cold Carrot Ginger Soup is sweet, zesty, and so healthy! Carrots, fresh ginger, orange juice, and coconut milk. Immune-boosting and delicious!
Ingredients:
- 1 lb carrots, chopped
- 2 inches fresh ginger, grated
- 1 cup orange juice
- 1 can coconut milk
- 2 cups vegetable broth, 1 tablespoon honey
Instructions:
- Simmer carrots, ginger benefits, and broth until carrots are soft. Cool.
- Blend with orange juice, coconut milk, honey until smooth.
- Chill. Garnish with fresh cilantro and pumpkin seeds.
7. Chilled Pea and Mint Soup
This Chilled Pea and Mint Soup is bright green and bursting with fresh flavor! Sweet peas, fresh mint, and a touch of lemon. So refreshing!
Ingredients:
- 4 cups frozen peas, thawed
- ½ cup fresh mint leaves
- 1 cup Greek yogurt
- ¼ cup lemon juice
- ½ cup water, salt, pepper, olive oil
Instructions:
- Blend peas, mint, yogurt, lemon juice, water until smooth.
- Chill for 1 hour.
- Garnish with mint leaves and a drizzle of olive oil.
6. Cold Strawberry Soup
This Cold Strawberry Soup is sweet, creamy, and tastes like dessert! Fresh strawberries, Greek yogurt, honey, and a hint of vanilla. Serve as a starter or dessert!
Ingredients:
- 4 cups fresh strawberries, hulled
- 1 cup Greek yogurt
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup milk, fresh mint for garnish
Instructions:
- Blend strawberries, yogurt, honey, vanilla, milk until smooth.
- Chill for 1-2 hours.
- Garnish with sliced strawberries and fresh mint.
5. Chilled Roasted Red Pepper Soup
This Chilled roasted red pepper Soup is smoky, sweet, and so flavorful! Roasted red peppers, tomatoes, and a hint of smoked paprika. Spanish-inspired!
This Chilled roasted red pepper Soup is smoky, sweet, and so flavorful! Roasted red peppers, tomatoes, and a hint of smoked paprika. Spanish-inspired!
- 4 red bell peppers, roasted and peeled
- 2 tomatoes
- 1 clove garlic
- ¼ cup olive oil
- 1 tablespoon sherry vinegar, 1 teaspoon smoked paprika, salt, pepper
Instructions:
- Blend all ingredients until smooth.
- Chill for 2 hours.
- Garnish with croutons and fresh parsley.
4. Cold Melon Soup
This Cold Melon Soup is sweet, silky, and so refreshing! Cantaloupe or honeydew melon blended with lime and mint. Perfect for summer parties!
Ingredients:
- 1 ripe cantaloupe or honeydew, chopped
- ¼ cup lime juice
- 2 tablespoon honey
- ¼ cup fresh mint leaves
- 1 cup cold water
Instructions:
- Blend all ingredients until smooth.
- Chill for 1 hour.
- Garnish with mint and melon balls.
3. Chilled Celery Soup
This Chilled Celery Soup is light, clean, and surprisingly delicious! Celery, green apple, and cucumber with fresh herbs. A detox dream!
Ingredients:
- 6 celery stalks, chopped
- 1 green apple, chopped
- 1 cucumber, peeled
- ¼ cup parsley
- 2 tablespoon lemon juice, ½ cup water, salt, pepper
Instructions:
- Blend all ingredients until smooth.
- Chill for 1 hour.
- Garnish with celery leaves and a drizzle of olive oil.
2. Cold Avocado Lime Soup
This Cold Avocado Lime Soup is creamy, zesty, and so satisfying! Avocado, lime, cilantro, and jalapeño. Serve chilled with tortilla chips!
Ingredients:
- 3 ripe avocados
- 1 cup vegetable broth
- ½ cup lime juice
- ¼ cup cilantro
- 1 jalapeño, seeded, salt, pepper, ½ cup water
Instructions:
- Blend all ingredients until creamy.
- Chill for 1 hour.
- Serve with tortilla chips, cilantro, and lime wedges.
1. Chilled Blueberry Soup
This Chilled Blueberry Soup is sweet, tangy, and packed with antioxidants! Fresh blueberries, Greek yogurt, honey, and lemon. A perfect summer dessert soup!
Ingredients:
- 4 cups fresh blueberries
- 1 cup Greek yogurt
- ¼ cup honey
- 2 tablespoon lemon juice
- ½ cup water, fresh mint for garnish
Instructions:
- Blend blueberries, yogurt, honey, lemon juice, water until smooth.
- Chill for 1-2 hours.
- Garnish with fresh blueberries, mint, and a dollop of yogurt.
FAQs
Which cold soups can be made the day before serving?
Almost all cold soups improve with overnight refrigeration as the flavors meld and deepen — this is one of the best things about chilled soups for entertaining. Classic gazpacho, watermelon gazpacho, ajo blanco, vichyssoise, cold tomato basil, cold roasted red pepper, cold carrot ginger, and chilled cucumber yogurt soups all benefit from being made 12–24 hours ahead. The cold borscht actually tastes better on the second day. The soups that are best made closer to serving time are the cold avocado soup (avocado can oxidize and dull in color), strawberry soup (berries can lose their vibrancy), and chilled pea and mint soup (the bright green color fades after about 24 hours). For these, prep all ingredients in advance and blend a few hours before serving.
What is the best way to ensure a silky-smooth texture in cold soups?
Three techniques make all the difference. First, use a high-powered blender like a Vitamix and blend for a full 1–2 minutes — most home cooks under-blend their soups. Second, strain through a fine-mesh sieve, pressing firmly with a spatula or the back of a ladle to extract every drop of liquid while leaving behind any fibrous bits, skins, or seeds. This single step transforms a good cold soup into a restaurant-quality one. Third, emulsify the olive oil by drizzling it in slowly with the blender running on medium speed — this creates the glossy, velvety texture that defines great gazpacho, ajo blanco, and similar soups. For dairy-based soups, the yogurt or cream should be whisked in at the end rather than blended at high speed, which can cause separation.
How cold should chilled soups be when served?
Cold soups must be served truly cold — not just cool — to taste their best. Aim for a serving temperature of around 38–42°F, which means at least 4 hours in the refrigerator after blending, ideally overnight. Some chefs even serve gazpacho with a single ice cube in the bowl, or chill the serving bowls in the freezer for 20 minutes before plating. Cold dulls flavors slightly, so always taste and adjust seasoning after the soup has fully chilled — you may find it needs more salt, vinegar, or lemon juice than it did warm. For very hot summer days, you can also serve cold soups in chilled stemmed glasses or shot glasses as a refreshing amuse-bouche.
What can I serve alongside cold soup to make it a complete meal?
Cold soups pair beautifully with a wide range of accompaniments depending on the soup itself. For tomato-based gazpachos and the cold roasted red pepper soup, crusty bread or grilled bread rubbed with garlic, a simple green salad, and cured meats like jamón ibérico or prosciutto make a perfect Spanish-style lunch. For vichyssoise and cold pea and mint soup, smoked salmon tartines, deviled eggs, or a quiche pair elegantly. The chilled cucumber yogurt and cold beet borscht are traditionally served with rye bread, hard-boiled eggs, and pickles. The fruit-based soups (strawberry, cantaloupe, watermelon) work brilliantly as a starter before grilled fish or chicken, or as part of a brunch spread alongside croissants and a frittata. The cold avocado and cold corn soups are wonderful with shrimp ceviche or grilled corn on the cob.
Cold soups pair beautifully with a wide range of accompaniments depending on the soup itself. For tomato-based gazpachos and the cold roasted red pepper soup, crusty bread or grilled bread rubbed with garlic, a simple green salad, and cured meats like jamón ibérico or prosciutto make a perfect Spanish-style lunch. For vichyssoise and cold pea and mint soup, smoked salmon tartines, deviled eggs, or a quiche pair elegantly. The chilled cucumber yogurt and cold beet borscht are traditionally served with rye bread, hard-boiled eggs, and pickles. The fruit-based soups (strawberry, cantaloupe, watermelon) work brilliantly as a starter before grilled fish or chicken, or as part of a brunch spread alongside croissants and a frittata. The cold avocado and cold corn soups are wonderful with shrimp ceviche or grilled corn on the cob.
Most cold soups do not freeze well because the texture changes significantly upon thawing — vegetable-based soups become watery and lose their silky consistency, and dairy-based soups (vichyssoise, cucumber yogurt, cold beet borscht) often separate or curdle. The exception is concentrated tomato or red pepper bases, which can be frozen and then re-blended with fresh additions when ready to use. For most cold soups, the better strategy is to refrigerate them — they keep beautifully for 3–4 days in an airtight container. If you have leftovers you cannot finish, freezing as ice cubes for use in Bloody Marys or as a flavor base for future cooking is a creative way to use them up. Always re-blend or whisk thoroughly before serving any cold soup that has been refrigerated, as ingredients tend to settle.
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