This take on okroshka, a classic summer soup named after the Russian word kroshit, meaning "to crumble" uses tangy kefir or buttermilk as a base and is filled with heaps of torn fresh herbs. Grated horseradish and spicy mustard add a gentle backnote to the soup. If you can't find quail eggs or don't have the patience to peel them, hard-boil chicken eggs and cut them into quarters. Get the recipe for Chilled Buttermilk Soup with Herbs (Okroshka) »Simon Bajada
Cold soup is one of our favorite summer dishes. From sweet peach to zesty gazpacho, these meals are at once slurpable and refreshing.
For cold-soup newcomers, one of our favorite Spanish recipes, gazpacho, is the ultimate chilled soup. Made with the ripest in-season tomatoes and cucumbers, this vegetarian classic is thickened with bread and perked up with garlic and sherry vinegar. For a creative variation, try a white macadamia rendition topped with asparagus slices cured in a vinaigrette of honey, lime juice, cilantro, and serrano chile.
Beyond Spain, yogurt is used to thicken an array of cold soups around the world. It stars in our tangy spinach-and-chive soup topped with grilled scallions and two different chickpea soups packed with fresh herbs. Keep cool this summer with our best cold soup recipes.