Cold Summer Soups
Potatoes, green beans, and quinoa make a refreshing trio in a cold summer soup. Serve with fresh corn on the cob and a colorful salad or grilled veggies. Though I think this soup tastes best chilled, if you can’t wait, it’s good warm, too!
A cousin to the classic tomato-based gazpacho, this cold soup is a great first course for a Mexican or Southwestern-style meal, and is especially nice to make when fresh tomatillos are in season in late summer. A splendid no-cook soup that will awaken taste buds dulled by summer heat, this soup can be eaten as soon as it is made, but definitely benefits from having time in the fridge to chill for a bit so that the lively flavors can mingle. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→
The recipe for this delicious southwestern soup is perfect for late summer evenings. It’s meant to be served chilled, but if you can’t wait, serve it warm, by all means. more→
This refreshing cold beet borscht, a soup of Russian origin, is filled with produce that has a subtle sweetness, and is always pleasing to the eye as well. Grating all the vegetables will be a chore unless you use a food processor. more→
This cheerfully hued cold carrot soup, embellished with bright green broccoli, can be the centerpiece of a summer meal, served with crusty bread or sandwiches, and/or a big salad filled with summer veggies. Adapted fromVegan Soups and Hearty Stews for All Seasons.
With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with tortilla chips or warmed flour tortillas. more→