19 Cold Soup Recipes for Summer

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.

Classic Spanish Gazpacho

Strain this soup for a sipping-style gazpacho or leave it unstrained for a thicker, more unctuous bowl.

Cold 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.

Cucumber-Tomatillo Gazpacho

Robust poblano chiles add earthy depth to the tangy tomatillos and cooling cucumbers that make up this silky green soup.

Chilled Beet and Yogurt Soup

If you’re seeking ease, start this chilled soup with store-bought cooked beets. Craving aesthetic? Roast your own for the most vivid pink.

Bloody 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.

Nuoc Cham Gazpacho

Drawing on the Vietnamese palate, lime juice, fish sauce, and chiles lend a salty-tangy verve to this chilled tomato soup.

Curried Yellow Squash Soup

While this simple, gingery summer soup is intended to be served hot, it is equally delicious after a chill. If it thickens in the fridge, a splash of water should loosen things up.

Kimchi-Melon Gazpacho

Cashews lend a luscious, substantial texture to this bold take on gazpacho—with sweet melon, ripe tomatoes, and punchy kimchi—that’s equal parts refreshing and complex.

Chilled 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.

Chilled Tomato and Stone Fruit Soup

This gazpacho riff supplements tomatoes with fresh, sweet summer peaches and ruby-red cherries for a deeply hued soup that screams of summer.

Ajo Blanco

Ajo blanco, Spain’s creamy white gazpacho, gets nutty richness from almonds and bright flavor from tart green apple and juicy grapes.

Sippin’ Green Gazpacho

This chilled cucumber soup is packed with fresh peppery arugula and a heap of summer herbs. Any tender herbs will do, so take this moment to use up whatever’s on hand.

Chilled 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.

Watermelon Gazpacho With Feta Crema

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

Minty 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.

Avocado and Crab Soup

This is a fun one to serve tableside: Spoon the crab salad into shallow bowls, then bring a pitcher of the soup to pour into each guest’s serving.

Chilled Cucumber Soup with Soba Noodles

Light and refreshing, this cool soup is perfect on a hot summer’s day. You can serve it as is, or add your choice of protein (such as chicken or tofu) for a more substantial meal.

Green Gazpacho

Because flavors become muted in cold dishes, season this soup as you go and taste again after chilling.

Cantaloupe 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.