36 Cold Soup Recipes to Keep You Cool This Summer

“I recently got my hands on some freshly made soymilk (though you can also make your own at home). The fresh stuff makes an absolutely incredible broth for this chilled noodle soup. It’s a nutty and savory backdrop for all of the textures and flavors in this recipe. Just perfect for a scorching hot day.”—Wilder Davies, Commerce Writer See recipe.

This version of white gazpacho, traditionally made with green grapes, is brightened instead with the addition of green apple. See recipe.

Although avgolemono—a lemony Greek rice soup—is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill. The soup can be made up to two days ahead. Find a cool morning and get to work. See recipe.

All the flavors of guacamole meet up in this soup, with yogurt adding body and refreshment. Serve it with a pita or tortilla chips, as well as a salad of frisée, jicama, and oranges. See recipe.

Here, ginger beautifully balances the beet, and coconut milk adds a nice rich component. Citrus finishes this dish perfectly, so garnish with a bit of orange before serving. See recipe.

This Korean-inspired chilled tomato broth is topped with noodles and crunchy vegetables for a refreshing summer dinner. See recipe.

When the days get hot, there’s no better lunch to have prepped and ready to go in your fridge. This two-step recipe couldn’t be simpler. See recipe.

Inspired by bissara, an Egyptian bean-and-herb purée, this soup starts with both lima and green beans, simmered in chicken broth (you can use vegetable broth if you want to go meat-free) and puréed until silky. The herbs—parsley, cilantro, dill, and mint—are blended with olive oil so that you can finish the soup with a verdant drizzle that brings bright flavor to every bite. See recipe.

Bread and almonds add thick, rich body to this Spanish puréed tomato-garlic soup, while a garnish of hard-boiled eggs and Serrano ham add filling protein. See recipe.

Tangy sorrel is the star of this bright-green soup. Instead of adding acid like citrus or vinegar, which can discolor the soup as it chills, sorrel's lemony flavor brightens the whole thing up. See recipe.

Prep this gazpacho in advance, and you won't have to fuss come dinnertime. If you really want to knock it out of the park, sprinkle olive-oil fried croutons on top. See recipe.

The addition of avocado makes this cold soup creamier than your average gazpacho, and the greens make it, well, greener, and with jalapeño included, too, it's got a serious kick. See recipe.

A no-cook soup that's as effortless as it is elegant embodies everything we look for in a summer dish. The sweet honey and sharp vinegar are natural extensions of summertime tomatoes' flavor. See recipe.

A tomato's best friend, it turns out, is a ripe peach. (This chilled soup balances their flavor with white balsamic or Sherry vinegar and half of a chopped jalapeño. See recipe.

Mayonnaise is an unusual ingredient in gazpacho, but we like the creaminess it adds to the soup. See recipe.

Avocados can take a lot of salt, so don't be stingy. If you'd like a little more heat, a few dashes of jalapeño-based hot sauce will keep things green. See recipe.

Cool to the eye as well as on the palate, this gazpacho-like starter gets its body and buttery undertones from cashews. Yes, the Cubanelle pepper was initially chosen for its starting letter, but its mild sweetness and juicy crunch clinched the decision. See recipe.

Charred corn is blended with garlic, onions, serrano chiles, and avocado in this excellent cold soup. A garnish of Mexican crema and creamy chunks of avocado add tang and texture. Serve with fresh tortillas if you want to make it an extra-special meal. See recipe.

This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient. See recipe.

Peppery watercress is wilted with spinach and leeks, then blended with chicken broth and cooked potato to thicken. A garnish of chopped hard-boiled eggs adds a welcome bit of richness and protein. See recipe.

With its subtle anise flavor, tarragon lends a delightful twist to chilled tomato soup. See recipe.

Got a lot of summer squash on hand? Here's a cold soup recipe to try. Coriander echoes the lemony flavor of the garnish in this sunny and creamy squash soup. See recipe.

This is a great make-ahead soup—in fact, it becomes more flavorful with age. Dish it up and swirl in a tablespoon of vibrant green arugula pesto. See recipe.