Cold Soup Recipes: 8 Easy Chilled Soups for Hot Days

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Cold soup recipes are the answer when the weather is too hot to stand over a stove. Most chilled soups are blended, not cooked, and they improve after a few hours in the refrigerator. These eight classics range from Spanish gazpacho to Russian-style beet soup, and each serves four.

Cold Soup Basics

• Season after chilling. Cold dulls salt and acid, so taste again right before serving.
• Chill thoroughly. Allow at least 2 hours for blended soups and overnight for the best flavor.
• Blend until silky. A blender produces a smoother texture than a food processor.
• Serve in chilled bowls. Place bowls in the freezer for 10 minutes before ladling.

The Recipes

1. Classic Gazpacho

Blend 2 pounds ripe tomatoes (cored), 1 cucumber (peeled), 1 red bell pepper, 1 small garlic clove, 2 tablespoons sherry vinegar, 1/4 cup olive oil, 1 slice day-old bread soaked in water, and 1 teaspoon salt until smooth. Strain if desired. Chill 2 hours. Serve with diced cucumber and a drizzle of olive oil.

2. Cucumber Yogurt Soup

Blend 3 peeled cucumbers, 1 1/2 cups plain yogurt, 1 garlic clove, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 cup fresh dill and 3/4 teaspoon salt. Thin with 1/2 cup cold water. Chill 1 hour and top with chopped walnuts.

3. Chilled Avocado Soup

Blend 2 ripe avocados, 2 cups cold vegetable broth, 1/2 cup sour cream, the juice of 2 limes, 1/4 cup cilantro, 1/2 jalapeño (seeded) and 1/2 teaspoon salt. Chill at least 1 hour, covered with plastic wrap pressed on the surface so it does not brown.

4. Vichyssoise

Sauté 3 sliced leeks (white and light green parts) in 2 tablespoons butter for 8 minutes until soft but not browned. Add 2 peeled, diced Yukon Gold potatoes and 3 cups chicken or vegetable broth. Simmer 20 minutes until tender. Blend smooth, stir in 3/4 cup heavy cream, salt and white pepper. Chill at least 4 hours and garnish with chives.

5. Chilled Pea and Mint Soup

Simmer 1 diced shallot in 1 tablespoon butter for 3 minutes, add 3 cups frozen peas and 2 cups broth, and cook 5 minutes. Blend with 1/2 cup fresh mint and 1/4 cup cream. Season with salt and lemon juice. Chill until cold.

6. Watermelon Gazpacho

Blend 5 cups seedless watermelon cubes, 1 cucumber, 1/2 red bell pepper, 2 tablespoons red wine vinegar, 1 tablespoon olive oil and 1/2 teaspoon salt. Fold in a spoonful of diced jalapeño and chill. Top with feta and mint.

7. Cold Borscht

Blend 3 cooked, peeled beets (about 1 pound), 2 cups buttermilk or kefir, 1 cup water, 1 small cucumber, 2 tablespoons dill and 1 tablespoon lemon juice with salt to taste. Serve with a halved hard-boiled egg and a spoonful of sour cream.

8. Chilled Corn Soup

Simmer kernels from 5 ears of corn with 1 chopped onion and 3 cups water for 12 minutes. Blend with 1/2 cup cream, strain, and season with salt, lime juice and a pinch of cayenne. Chill and top with chopped chives.

At a Glance

Ingredients

For a quick pantry reference, the base ingredients for the first recipe, classic gazpacho, are listed below.

• 2 pounds ripe tomatoes
• 1 cucumber, peeled
• 1 red bell pepper, seeded
• 1 small garlic clove
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 slice day-old bread
• 1 teaspoon salt

Instructions

1. Chop all vegetables roughly and tear the bread into pieces.
2. Blend in batches for 1 to 2 minutes until smooth, drizzling in the olive oil at the end.
3. Pour through a fine-mesh strainer for a silkier soup, pressing with a spoon.
4. Season with salt and vinegar.
5. Refrigerate for at least 2 hours, then taste again and serve cold.

Tips

• Use the ripest summer tomatoes possible for gazpacho; pale winter tomatoes give flat results.
• For velvety creamy soups, blend while the base is warm, then chill.
• If a soup tastes flat after chilling, add a splash of acid first (lemon, lime or vinegar) and then salt.
• Thin overly thick soups with ice water, a tablespoon at a time.

Variations

Make It a Meal

Add shrimp, crab or diced ham on top, or serve with a crusty roll and cheese.

Add Heat

Stir in hot sauce, fresh chiles or smoked paprika.

Dairy-Free

Use coconut milk or extra olive oil instead of cream in the pea, corn or avocado soups.

Storage

Most cold soups keep in a covered container in the refrigerator for 3 days. Gazpacho keeps up to 4 days. Avocado soup is best eaten the same day since it discolors. Dairy-based soups should be stirred well before serving. Vichyssoise and corn soup can be frozen for up to 2 months before cream is added; thaw overnight and stir in the cream.

Garnish and Serving Ideas

Garnishes add contrast in texture and temperature, which is especially useful in smooth cold soups. A few combinations that work:

• Gazpacho: diced cucumber, bell pepper, croutons and a swirl of olive oil.
• Cucumber yogurt soup: chopped walnuts, dill and a drizzle of chili oil.
• Avocado soup: crisp tortilla strips, diced tomato and lime wedges.
• Vichyssoise: snipped chives and a few drops of olive oil.
• Pea and mint soup: crumbled feta, fresh peas and a spoonful of yogurt.
• Corn soup: crab meat, pickled jalapeños or crisp bacon.

Serve cold soups in wide, shallow bowls or small glasses as a starter. For a casual lunch, pair a bowl with a sandwich, quesadilla or grilled cheese. For a party, pour gazpacho into shot glasses and top with a small skewer of cucumber and olive.

Fixing Common Problems

• Too thick: thin with cold water, broth or a splash of buttermilk, a few tablespoons at a time.
• Too thin: blend in half an avocado, a slice of bread or a spoonful of yogurt.
• Grainy texture: blend longer or pass the soup through a fine strainer.
• Bland flavor: add acid and salt in small amounts, tasting after each.
• Too sharp: a teaspoon of honey or a little cream rounds the edges.

FAQ

Can I serve cold soup warm?

Gazpacho is meant to be cold. Vichyssoise, pea and corn soups can be served warm, but they are traditionally chilled in summer.

How do I keep avocado soup green?

Add plenty of lime juice, cover the surface directly with plastic wrap, and serve within a few hours.

Do I have to peel tomatoes for gazpacho?

Not if you strain the soup. Peeling gives a smoother texture if you skip the strainer. Score an X in each tomato and blanch in boiling water for 30 seconds to slip the skins off.

What is the difference between gazpacho and salsa?

Gazpacho is blended and thinned with oil, vinegar and sometimes bread into a drinkable soup. Salsa is chunkier and meant for scooping.

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