Tasty Cold Soup Recipes That Will Change Your Soup Game

When you hear the word “soup”, you think of a warm delicious meal. But did you know that some people enjoy their soup cold? It’s a delicious and refreshing starter for a warm lunch or dinner, something that is definitely a must-try.

Cook these cold soup recipes to find out:

Herbed Lemon Avocado Soup

What you need:

  • 2 ripe avocados, peeled, pitted and chopped
  • 1 lemon, juiced and zested
  • 1 cup low sodium vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon chopped lemon basil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons minced shallots
  • 1 1/2 teaspoons kosher salt

Mix together avocados, lemon juice, lemon zest, vegetable broth, coconut milk, lemon basil, white wine vinegar, shallots and kosher salt in a blender or food processor. Puree until mixture is smooth. Transfer mixture to a glass container, cover and refrigerate for 2 hours to overnight. Add more lemon juice or salt if necessary.

The Summer Medley

What you need:

  • 1/2 kilogram assorted small tomatoes, halved
  • 8 large heirloom tomatoes, each sliced into 8 wedges, pureed
  • 2 large tomatoes, halved and cored
  • 2 small squash, thinly sliced
  • 1/2 cantaloupe, sliced into 1/2-inch pieces
  • 1/2 English cucumber, diced
  • 1 cup halved blueberries
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 3/4 teaspoon sea salt, divided
  • 1/4 teaspoon sugar
  • Cheesecloth

Line 2 layers of cheesecloth in a colander and place over a large bowl. Pour tomato puree over cheesecloth, tie ends of the cheesecloth and refrigerate overnight. When ready, extract remaining liquid from the cheesecloth by gently pressing with a spoon (should yield about 4 cups). Cover and refrigerate. Meanwhile, place large tomato halves, cut side up on a foil-lined baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon sugar. Bake in a pre-heated oven (250 degrees) for 2 hours. When ready, place a roasted tomato half in 4 soup bowls. Divide squash, cucumber, cantaloupe, assorted tomatoes, blueberries and thyme. Season with 1/4 teaspoon sea salt. Stir in remaining sea salt to chilled tomato water and pour over fresh ingredients. Drizzle remaining olive oil over bowls and serve immediately.

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