15 Slurpable and Satisfying Cold Soups
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
Asparagus is used two ways in this puréed cold soup: it adds a grassy note to the potato-leek base and is left raw for the shrimp salad garnish.
Get the recipe for Chilled Asparagus Soup with Herbed Shrimp »
This refreshing summer soup, adapted from La Guarida restaurant in Havana, is meant to be served lightly chilled. Olive oil, garlic, pink peppercorn, and smoky grilled shrimp round out the sweetness from the strawberries and watermelon. Add ¼ teaspoon of sugar if the fruit is more tart than sweet.
Get the recipe for Strawberry, Watermelon, and Tomato Gazpacho »
This creamy, rich soup is a favorite in Mexico City. In summer it’s usually chilled like a vichyssoise, but it’s also served hot, especially in the cooler months.
Get the recipe for Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa) »
Rice and garbanzos add body to this vegetarian soup laced with fresh greens and herbs. Serve it chilled—as we have done—or, if you prefer, just slightly warmed.
Get the recipe for Cold Yogurt and Herb Soup with Chickpeas »
Chilled Macadamia Gazpacho with Cured Asparagus
Juicy sweet watermelons go savory in this summery no-cooking-required soup from Anna Watson Carl. Spicy bite comes from jalapeños and red onions, while tomatoes and tart lime juice provide acidity.
Get the recipe for Watermelon Gazpacho »
Spinach, Chive, and Yogurt Soup with Grilled Scallions
As ethereal as its origins, this unusual, chilled summer soup is a specialty at the
Singular Patagonia, an otherworldly hotel that borders Sena Última Esperanza (or Last Hope Sound). It’s made velvety and rich by the local avocados, which are called paltas. Get the recipe for Avocado Soup »
Salmorejo, gazpacho’s richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it vegetarian.
Get the recipe for Salmorejo »
The fresh flavors of springs peas join leeks, parsley, mint, and basil in a vibrant soup that’s excellent served hot or chilled.
Get the recipe for Spring Pea Soup with Leeks and Herbs »
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish. Get the recipe for
Pungent raw garlic shines in this no-cook soup adapted from Claudia Roden’s
(Ecco, 2011). The Food of Spain Get the recipe for Almond and Garlic Soup (Ajo Blanco) »
Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo.
Get the recipe for Makombu-Squash Soup »
Cold Peach Soup
Canned peaches are blended with sweet carrot purée in this dessert soup thickened with Greek yogurt and spiked with ginger and lime.