As the temperatures rise and the scorching summer heat sets in, there's nothing more refreshing and satisfying than a bowl of chilled soup to cool you down. Chilled soups offer a delightful way to beat the heat while still enjoying a flavorful and nutritious meal. From classic favourites to innovative creations, these soups will tantalise your taste buds and keep you refreshed all summer long.
When it comes to summer dining, chilled soups offer a delightful alternative to hot, heavy meals. These cool and refreshing soups are designed to be enjoyed cold, making them a perfect choice for those seeking lighter and more vibrant flavours during the warmer months. Packed with fresh ingredients, vibrant colours, and a burst of refreshing flavours, these soups are a true culinary delight.
1. Cold Cucumber Soup with Quinoa
Ingredients:
- 2 English cucumbers, peeled and diced
- 1 cup cooked quinoa
- 1 cup plain Greek yoghurt
- ½ cup fresh mint leaves
- ¼ cup fresh dill
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
- Optional toppings: sliced cucumbers, chopped mint leaves, drizzle of olive oil
Method:
- In a blender or food processor, combine the diced cucumbers, Greek yoghurt, mint leaves, dill, minced garlic, lemon juice, and extra-virgin olive oil. Blend until smooth and creamy.
- Transfer the mixture to a large bowl and stir in the cooked quinoa. Season with salt and pepper to taste. Adjust the consistency by adding water if desired, for a thinner soup.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavours to meld and the soup to chill.
- Once chilled, give the soup a stir and taste for any additional seasoning adjustments.
- Serve the Cold Cucumber Soup in bowls or glasses, garnished with sliced cucumbers, chopped mint leaves, and a drizzle of olive oil for added freshness and visual appeal.
- Enjoy this refreshing soup as a light lunch, a starter, or a cooling appetiser during hot summer days.
Note: You can prepare the quinoa in advance according to the package instructions and let it cool before adding it to the soup. Additionally, feel free to adjust the ingredient quantities to suit your taste preferences.
This Cold Cucumber Soup with Quinoa is a delightful and nutritious way to beat the summer heat. The combination of crisp cucumbers, creamy yoghurt, and nutty quinoa creates a refreshing and satisfying dish. With its vibrant flavours and wholesome ingredients, this soup is perfect for enjoying as a light meal or as an appetiser during hot summer days. Give this recipe a try and experience the cool and invigorating flavours of this delightful chilled soup.
2. Cold Mango Soup
Ingredients:
- 2 ripe mangoes, peeled and diced
- 1 cup plain yoghourt
- 1/2 cup orange juice
- 1 tablespoon honey (adjust according to taste)
- ½ teaspoon grated ginger
- Fresh mint leaves for garnish
- Optional toppings: diced mango, diced cucumber, or toasted coconut flakes
Method:
- In a blender or food processor, combine the diced mangoes, yoghurt, orange juice, honey, and grated ginger. Blend until smooth and creamy.
- Taste the mixture and adjust the sweetness by adding more honey if desired.
- Once the soup reaches your desired consistency and taste, transfer it to a container or bowl. Cover and refrigerate for at least 1 hour to allow the flavours to meld and the soup to chill.
- Before serving, give the soup a good stir to ensure it is well combined.
- Pour the chilled mango soup into bowls or serving glasses.
- Garnish with fresh mint leaves and any optional toppings you prefer, such as diced mango, diced cucumber, or toasted coconut flakes.
- Serve the cold mango soup immediately and enjoy its refreshing and tropical flavours.
Note: You can adjust the consistency of the soup by adding more yoghurt or orange juice if desired. Feel free to experiment with different toppings or additional flavours like a squeeze of lime juice or a sprinkle of chilli powder for a spicy kick.
3. Tomato Gazpacho
Ingredients:
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon cumin powder
- Optional toppings: diced cucumber, diced bell pepper, croutons, chopped fresh herbs (such as parsley or cilantro)
Method:
- In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic. Blend until smooth or until your desired consistency is reached.
- Add the olive oil, red wine vinegar, salt, black pepper, and cumin powder to the blender. Blend again until all the ingredients are well combined.
- Taste the soup and adjust the seasonings according to your preference. You can add more salt, vinegar, or spices if desired.
- Transfer the soup to a bowl or a large jug and cover it. Place it in the refrigerator to chill for at least 1-2 hours, allowing the flavours to meld together.
- Once chilled, give the soup a stir. If it's too thick, you can add a little water or vegetable broth to reach the desired consistency.
- Serve the Tomato Gazpacho soup in bowls or glasses. Garnish with diced cucumber, diced bell pepper, croutons, or chopped fresh herbs for added texture and flavour.
- Enjoy the refreshing and chilled Tomato Gazpacho soup on a hot summer day!
Note: Gazpacho is best served chilled, so make sure to refrigerate it before serving. You can also make the soup a day in advance to allow the flavours to develop even further. Feel free to adjust the ingredients and seasonings according to your taste preferences.
4. Pumpkin Cold Soup
Ingredients:
- 2 cups pumpkin puree
- 1 cup plain yogurt
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- Chopped fresh parsley or cilantro for garnish (optional)
Method:
- In a blender or food processor, combine the pumpkin puree, yogurt, vegetable broth, lemon juice, garlic, cumin, cinnamon, salt, and pepper. Blend until smooth and well combined.
- Taste the soup and adjust the seasonings according to your preference. Add more salt, pepper, or spices if desired.
- Transfer the soup to a container or bowl and refrigerate for at least 1 hour to allow the flavors to meld together and chill.
- Before serving, give the soup a good stir. If it seems too thick, you can add a little more vegetable broth or water to achieve the desired consistency.
- Ladle the cold soup into individual bowls. Garnish with chopped fresh parsley or cilantro if desired.
- Serve the pumpkin cold soup chilled and enjoy!
This recipe is perfect for hot summer days or when you want a light and refreshing soup. Feel free to adjust the seasonings and spices to suit your taste preferences.
5. Beetroot Cold Soup / Borchst
Ingredients:
- 4 medium-sized beetroots
- 2 cups plain yogurt
- 1 cucumber, peeled and diced
- 1 small red onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional toppings: sour cream, additional dill
Method:
- Start by cooking the beetroots. You can either roast them in the oven or boil them. If roasting, preheat the oven to 400°F (200°C). Wrap each beetroot in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. If boiling, place the beetroots in a large pot, cover them with water, and boil for about 45-60 minutes until tender.
- Once the beetroots are cooked and cooled, peel and grate them. Set aside.
- In a large bowl, combine the grated beetroots, yogurt, cucumber, red onion, minced garlic, fresh dill, and lemon juice. Mix well until everything is evenly combined.
- Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together and the soup to chill.
- Before serving, give the soup a good stir. If desired, you can add a dollop of sour cream and sprinkle some additional fresh dill on top for garnish.
- Serve the beetroot cold soup chilled and enjoy!
Note: Borscht can be served as a refreshing appetizer or a light meal. Feel free to adjust the ingredients and seasonings according to your taste. You can also add other vegetables like carrots or bell peppers for variation.