19 Cold Soups for Hot Summer Days
When temperatures climb, the last thing anyone wants is a simmering pot on the stove. But slurping? That’s a year-round rite. That’s why having a roster of cold soup recipes at the ready is critical for any summer cook. Classic Spanish gazpacho, creamy ajo blanco, chilled beet-and-yogurt soup, cold ramen, and inventive riffs featuring melon, kimchi, and stone fruit make the most of summer produce while keeping kitchen heat to a minimum.
Many of these chilled soups come together in a blender with little to no cooking required, making them ideal for hot weeknights, backyard dinners, and make-ahead lunches. Some are silky and sippable, others are hearty enough to serve as dinner, but all deliver big flavor straight from the fridge.
Photograph by by Travis Rainey, Food styling by Sean Dooley, Prop Styling by Marc Williams2/19Cold Soy Milk Noodles With Chili Crisp
Inspired by Korean kongguksu, this revitalizing soup pairs chilled noodles with a creamy broth of soy milk, tahini, and miso, finished with a drizzle of chili crisp.
Alex Lau3/19Cucumber-Tomatillo Gazpacho
Robust poblano chiles add earthy depth to the tangy tomatillos and cooling cucumbers that make up this silky green soup.
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua4/19Chilled Beet and Yogurt Soup
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.5/19Bloody Mary Salmorejo
Toasted bread gives this gazpacho cousin heft, adding a truly velvety texture and deep flavor. The garnishes are up to you—we went with an over-the-top Bloody Mary vibe.
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma Fishman6/19Nuoc Cham Gazpacho
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine Keely7/19Curried Yellow Squash Soup
Photo by Emma Fishman, food styling by Kat Boystova, Prop Styling by Allie Wist8/19Kimchi-Melon Gazpacho
9/19Chilled Corn Soup With Lobster Salad
Two tips: To save time, buy two steamed whole lobsters or two cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.
11/19Ajo Blanco
Michael Graydon + Nikole Herriott13/19Chilled Ramen With Soy Milk and Chili Oil
Like your favorite miso ramen, but served ice-cold and flavored with grated ginger and apple for bright, fresh flavor, plus homemade chili oil. This one is vegetarian, but you could toss in some leftover chilled grilled or poached chicken.
Hirsheimer & Hamilton15/19Minty Pea Soup
This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and adding fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it’s a springtime staple.
Marshall Troy19/19Cantaloupe Gazpacho
Sweet, ripe cantaloupe gives this refreshing gazpacho its silky texture, while cucumber, red onion, and plenty of olive oil add a cooling and rich, savory edge.
