Cold Summer Soups
Lettuce isn’t just for salads. Blending it with cucumber makes a light and delicious soup. Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People,* revised edition. © 2012, Book Publishing Company. more→
The classic tomato-based cold Spanish soup never fails to please—and refresh. It’s a great way to use the delicious tomatoes of summer; in fact, summer doesn’t feel complete if I haven’t made gazpacho at least once or twice. It goes well with pasta dishes, potato salads, and grilled vegetables. more→
When temperatures hit tropical levels, I turn to this recipe for an easy, no-cook soup featuring cucumbers and lots of fresh herbs in a refreshing base. No matter what else you serve for midsummer meals, this soup is a great addition. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Ricki Heller of Diet, Dessert, and Dogs.
This soup is basically a colorful fruit salad transformed into an appealing dessert soup or a lovely first course. Use the lushest fruits of late summer for best results— choose from among blueberries, raspberries, strawberries, cantaloupe, watermelon, grapes and stone fruits. Photos by Rachael Braun. more→
With the help of a food processor, this tasty no-cook pinto bean soup is ready to eat in minutes. Enlivened with fresh tomatoes, olives, corn, and chiles, this is a filling bowlful for warm weather, served with tortilla chips or warmed flour tortillas. Photos by Evan Atlas. more→
I love making cool, refreshing soups that need no cooking at all on hot summer days, like this one, that combines fresh tomatoes with coconut milk. Cilantro, lime, and a hint of heat give this cold soup a Thai flavor. Adapted from Vegan Express by Nava Atlas. more→
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.