Cold Soup Recipes to Beat The Heat
Food Recipes

Cold Soup Recipes to Beat The Heat

Drinking warm soups can quickly become a pain once the temperature begins to rise (unless, of course, you have the flu), isn’t it? Fret not — these cold soup recipes will help you stay cool during the summers.

 

Colourful, refreshing, cool and loaded with fresh vegetables and seasonal fruits, they’re the perfect way to chill this summer. 

Grab your soup spoons for these healthy, hearty soups!

 

#1. Chilled Tomato and Yoghurt Soup

Chilled Tomato and Yoghurt Soup

Serves: 4    Preparation time: 10 minutes   

Ingredients:

750 g (1 ½ lb) tomatoes (peeled, deseeded and chopped), 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon mild curry powder, 250 ml (8 fl oz) fat-free natural yoghurt, whisked salt and pepper, small handful of coriander leaves to garnish.

 

Directions:

Place the yoghurt, curry powder, vinegar, lemon juice and tomatoes in a food processor and blend until smooth. Season well, transfer to a bowl, cover and chill in the refrigerator for 3-4 hours or overnight. Ladle the soup into chilled soup bowls, garnish with a sprinkling of chopped coriander and serve immediately.

 

Chilled Tomato and Yoghurt Soup

Chilled Tomato and Yoghurt Soup

Shristi Patni
5 from 76 votes
Prep Time 10 mins
Total Time 15 mins
Course Soup
Servings 4

Ingredients
  

  • 750 g tomatoes (peeled, deseeded and chopped) (1 ½ lb)
  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp mild curry powder
  • 250 ml fat-free natural yoghurt (8 fl oz)
  • whisked salt and pepper
  • small handful of coriander leaves to garnish

Instructions
 

  • Place the yoghurt, curry powder, vinegar, lemon juice and tomatoes in a food processor and blend until smooth.
  • Season well, transfer to a bowl, cover and chill in the refrigerator for 3-4 hours or overnight.
  • Ladle the soup into chilled soup bowls, garnish with a sprinkling of chopped coriander and serve immediately.
Keyword Chilled Tomato and Yoghurt Soup, Cold Soups

 

#2. Chilled Spicy Cucumber and Yoghurt Soup

Replace the tomatoes with 2 large peeled, deseeded and diced cucumbers and 4 finely sliced spring onions. Blend and chill as above. To serve, sprinkle 1 tablespoon dry roasted cumin seeds and a small handful of chopped mint leaves.

 

#3. Spinach, Mint and Buttermilk Shorba

Spinach, Mint and Buttermilk Shorba

Serves: 4    Preparation time: 10 minutes

 

Ingredients:

250 g (8 oz) frozen spinach (defrosted), 1 garlic clove (crushed), 1 teaspoon mild curry powder, ½ teaspoon peeled and finely grated fresh root ginger, 500 ml (17 fl oz) buttermilk, 6 tablespoons finely chopped mint leaves (plus extra to garnish), 350 ml (12 fl oz) iced water, 8 ice cubes, salt and pepper.

 

Directions:

Place the spinach in a colander and squeeze out the excess water. Finely chop the spinach. Transfer to a food processor with buttermilk, ginger, curry powder and garlic. Season well and stir in the chopped mint. Add the measured water and process the mixture until smooth. Ladle the soup into chilled bowls, drop 2 ice cubes into each bowl and garnish with a few extra mint leaves. Serve immediately.

 

Spinach, Mint and Buttermilk Shorba

Spinach, Mint and Buttermilk Shorba

Shristi Patni
5 from 76 votes
Prep Time 10 mins
Total Time 15 mins
Course Soup
Servings 4

Ingredients
  

  • 250 g frozen spinach (defrosted) (8 oz)
  • 1 garlic clove (crushed)
  • 1 tsp mild curry powder
  • ½ tsp peeled and finely grated fresh root ginger
  • 500 ml buttermilk (17 fl oz)
  • 6 tbsp finely chopped mint leaves (plus extra to garnish)
  • 350 ml iced water (12 fl oz)
  • 8 ice cubes
  • salt and pepper

Instructions
 

  • Place the spinach in a colander and squeeze out the excess water. Finely chop the spinach.
  • Transfer to a food processor with buttermilk, ginger, curry powder and garlic.
  • Season well and stir in the chopped mint. Add the measured water and process the mixture until smooth.
  • Ladle the soup into chilled bowls, drop 2 ice cubes into each bowl and garnish with a few extra mint leaves. Serve immediately.
Keyword Cold Soups, Spinach, Mint and Buttermilk Shorba

 

#4. Curried Potato and Spinach Soup

Place 300 g (10 oz) finely chopped spinach in a saucepan with 1 finely chopped onion, 2 crushed garlic cloves, 1 teaspoon finely grated ginger, 1 finely chopped red chilli, 1 teaspoon mild curry powder and 900 ml (1 ½ pint) vegetable stock. Bring to a boil. Peel 2 medium-sized potatoes, cut into 1.5 cm (¾ inch) dice and add to the spinach mixture. Bring back to a boil, reduce the heat and simmer for 15-20 minutes or until the potato is tender. Season and serve in warmed bowls.

 

Cold Soup Recipes

 

Did you like our pick of these cold soup recipes? Which was your favourite? Let us know in the comments section below!

76 thoughts on “Cold Soup Recipes to Beat The Heat

  1. 5 stars
    I’ve never tried cold soups before but am so glad that I tried them now! They’re amazing!

  2. 5 stars
    Finally I found simple soup recipes that actually have a great flavour.

  3. 5 stars
    These cold soups are a delight especially during the summer season.

  4. 5 stars
    This is what I need at the moment. It’s been so hot these days. These soups will work like a charm!

  5. 5 stars
    Love the colors, definitely going to try spinach, mint and buttermilk shorba.

  6. 5 stars
    I like the fact that the ingredients are easily available and they taste so good.

  7. 5 stars
    The recipes are good. I was wondering if there are any cold soups that can be made using
    Kale?

  8. 5 stars
    Only a true foodie can think of having soup in summers. Thank you for giving us these amazing recipes.

  9. 5 stars
    So colorful, loved the chilled tomato and yogurt soup. Thanks for sharing.

  10. 5 stars
    It’s the rainy season already and this soup is going to be the combination for my evening snack.

  11. 5 stars
    Soup is always best for every season. Thank you for these healthy soups.

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