15 Amazing Summer Soups That Make Hot Weather Cooking Fun

Summer soups bring refreshing relief when temperatures soar and heavy meals feel overwhelming. These light, flavorful recipes celebrate seasonal ingredients while keeping your kitchen cool.

From chilled gazpacho to creamy corn chowder, these summer soups prove that soup season never really ends when you have the right recipes.

01. Chef John’s Perfect Gazpacho

This classic Spanish cold soup showcases peak summer tomatoes in their finest form. The perfect balance of sweet and savory flavors makes every spoonful refreshing.

Ingredients: 3 pounds ripe tomatoes, 1 large cucumber, 1 red bell pepper, 1 small red onion, 3 garlic cloves, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon salt, ½ teaspoon black pepper, 2 slices day-old bread.

How To Make Chef John’s Perfect Gazpacho

1. Core and roughly chop the tomatoes, removing any tough spots. Peel and dice the cucumber, removing seeds if they’re large. Roughly chop the bell pepper and red onion, keeping pieces uniform for even blending.

2. Combine all vegetables with garlic, olive oil, vinegar, salt, and pepper in a large bowl. Add torn bread pieces to help thicken the soup naturally while adding body and richness to the final texture.

3. Working in batches, blend the mixture until smooth but still slightly chunky. I like to pulse the blender to maintain some texture rather than making it completely smooth.

4. Strain through a fine-mesh sieve if you prefer a silkier consistency. Chill for at least 4 hours before serving, allowing all the flavors to meld together beautifully.

02. Ajoblanco Cold Almond Soup

This Andalusian white gazpacho combines creamy almonds with sweet grapes for an elegant starter. It’s gazpacho’s sophisticated cousin that feels both familiar and exotic.

Ingredients: 1 cup blanched almonds, 4 slices day-old white bread, 3 garlic cloves, ½ cup olive oil, 3 tablespoons sherry vinegar, 1 teaspoon salt, 3 cups cold water, 1 cup green grapes.

How To Make Ajoblanco Cold Almond Soup

1. Soak the bread in cold water for 10 minutes until completely softened. Squeeze out excess water with your hands, leaving the bread moist but not dripping wet.

2. Blend almonds and garlic in a food processor until finely ground. Add the soaked bread and pulse until the mixture forms a smooth paste with no visible almond pieces remaining.

3. With the processor running, slowly drizzle in olive oil until the mixture becomes creamy and emulsified. Add vinegar, salt, and cold water gradually until you reach a smooth, pourable consistency.

4. Strain through a fine-mesh sieve for the silkiest texture. Chill for at least 2 hours before serving. Garnish with halved grapes and a drizzle of olive oil for the traditional presentation.

03. Summer Zucchini Squash Soup

Transform your garden’s zucchini bounty into this versatile soup that tastes amazing hot or cold. It’s the perfect solution for using up extra summer squash.

Ingredients: 2 pounds zucchini, 1 large onion, 2 tablespoons butter, 4 cups vegetable broth, 1 teaspoon dried thyme, ½ cup heavy cream, salt and pepper to taste, 2 tablespoons fresh basil.

How To Make Summer Zucchini Squash Soup

1. Slice zucchini into half-moons and dice the onion finely. Heat butter in a large pot over medium heat until melted and foamy, being careful not to let it brown.

2. Sauté onion until translucent and fragrant, about 5 minutes. Add zucchini and thyme, cooking until the squash begins to soften and release its moisture, roughly 8 minutes.

3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until zucchini is completely tender and easily pierced with a fork, about 15 minutes total.

4. Blend until smooth using an immersion blender or regular blender in batches. Stir in cream and season with salt and pepper. Serve hot immediately or chill for several hours to enjoy cold.

5. Garnish with fresh basil just before serving. This soup freezes beautifully for up to 3 months, making it perfect for preserving summer’s harvest.

04. Persian Cold Yogurt Soup

This refreshing Persian soup combines creamy yogurt with crisp cucumbers and aromatic herbs. It’s the ultimate cooling dish for scorching summer days.

Ingredients: 2 cups plain Greek yogurt, 2 large cucumbers, ¼ cup golden raisins, 2 tablespoons fresh dill, 2 tablespoons fresh mint, 1 tablespoon dried mint, 1 green onion, 1 teaspoon salt, ice cubes.

How To Make Persian Cold Yogurt Soup

1. Peel and finely dice the cucumbers, removing seeds if they’re particularly large and watery. Salt the diced cucumber lightly and let drain in a colander for 15 minutes to remove excess moisture.

2. Whisk the yogurt in a large bowl until smooth and creamy. Add the drained cucumbers, raisins, fresh dill, fresh mint, dried mint, and finely chopped green onion.

3. Season with salt and add ice cubes to make the soup extra cold and refreshing. The ice will melt slightly, creating the perfect consistency for this traditional summer soup.

4. Chill for at least 30 minutes before serving to allow all the flavors to meld together. Serve in chilled bowls with additional fresh herbs on top for the most authentic presentation.

05. Classic Vichyssoise Soup

This elegant French soup transforms humble potatoes and leeks into sophisticated luxury. Served ice-cold, it’s the perfect antidote to sweltering summer heat.

Ingredients: 3 large leeks, 4 medium potatoes, 4 cups chicken broth, 1 cup heavy cream, 3 tablespoons butter, 1 teaspoon salt, ¼ teaspoon white pepper, 2 tablespoons fresh chives.

How To Make Classic Vichyssoise Soup

1. Clean leeks thoroughly by slicing lengthwise and rinsing under cold water to remove all sand and dirt. Use only the white and light green parts, slicing them into thin rounds.

2. Peel and cube the potatoes into uniform pieces for even cooking. Melt butter in a large pot over medium heat and sauté the leeks until soft and fragrant, about 8 minutes.

3. Add potatoes and chicken broth, bringing the mixture to a boil. Reduce heat and simmer until potatoes are completely tender and falling apart, approximately 25 minutes.

4. Blend until completely smooth using an immersion blender. Strain through a fine-mesh sieve for the silkiest texture, pressing solids through with the back of a spoon.

5. Stir in heavy cream and season with salt and white pepper. Chill thoroughly for at least 4 hours before serving. Garnish with fresh chives for color and mild onion flavor.

06. Fresh Corn Summer Chowder

Sweet summer corn stars in this creamy vegetarian chowder that celebrates peak season produce. It’s easily adaptable with seafood additions for heartier appetites.

Ingredients: 6 ears fresh corn, 2 tablespoons butter, 1 large onion, 2 celery stalks, 3 medium potatoes, 4 cups vegetable broth, 1 cup heavy cream, 1 bay leaf, salt and pepper to taste.

How To Make Fresh Corn Summer Chowder

1. Cut corn kernels from cobs using a sharp knife, then scrape the cobs with the back of the knife to extract the milky liquid for extra corn flavor and natural thickening.

2. Dice onion and celery finely, and cube potatoes into bite-sized pieces. Melt butter in a large pot over medium heat and sauté onion and celery until softened, about 6 minutes.

3. Add corn kernels, corn milk, potatoes, and bay leaf to the pot. Pour in vegetable broth and bring to a gentle boil, then reduce heat to maintain a steady simmer.

4. Cook until potatoes are tender and corn is sweet and creamy, about 20 minutes. Remove bay leaf and stir in heavy cream, heating through without boiling.

5. Season generously with salt and pepper to taste. For a thicker chowder, mash some of the potatoes against the side of the pot with a wooden spoon.

07. Simple Summer Gazpacho

This beginner-friendly gazpacho recipe delivers all the traditional flavors without complicated techniques. Fresh vegetables and herbs create a soup that truly sings.

Ingredients: 2 pounds ripe tomatoes, 1 cucumber, 1 green bell pepper, ½ red onion, 2 garlic cloves, ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon salt, 2 tablespoons fresh parsley.

How To Make Simple Summer Gazpacho

1. Roughly chop all vegetables into large chunks, removing seeds from the bell pepper and peeling the cucumber if the skin is tough or waxy looking.

2. Combine chopped vegetables with garlic, olive oil, vinegar, and salt in a large bowl. Let the mixture sit for 15 minutes to allow the salt to draw out the natural juices.

3. Blend in batches until you reach your desired consistency. I prefer leaving some texture rather than making it completely smooth for more interesting mouthfeel and visual appeal.

4. Taste and adjust seasoning, adding more salt, vinegar, or olive oil as needed. Chill for at least 3 hours to let all the flavors meld together beautifully.

5. Stir in fresh parsley just before serving and garnish with diced vegetables or croutons. Serve in chilled bowls for the most refreshing experience on hot days.

08. Shrimp and Avocado Gazpacho

This luxurious gazpacho combines the best of both worlds with creamy avocado and tender shrimp. It’s like gazpacho met guacamole and created something magical.

Ingredients: 1 pound cooked shrimp, 2 ripe avocados, 2 large tomatoes, 1 cucumber, ¼ cup lime juice, 2 tablespoons olive oil, 1 jalapeño pepper, ¼ cup red onion, 2 cups cold water, salt to taste.

How To Make Shrimp and Avocado Gazpacho

1. Peel and dice the shrimp into bite-sized pieces, reserving a few whole ones for garnish. Scoop avocado flesh into a bowl and mash lightly, leaving some chunks for texture.

2. Dice tomatoes and cucumber finely, removing seeds if they’re particularly watery. Finely mince the red onion and jalapeño, removing jalapeño seeds for less heat if desired.

3. Combine mashed avocado with lime juice immediately to prevent browning. Add diced vegetables, most of the shrimp, olive oil, and cold water, stirring gently to maintain texture.

4. Season with salt and let chill for at least 1 hour. The flavors will develop and the soup will become more cohesive as it rests in the refrigerator.

5. Serve in chilled bowls topped with reserved whole shrimp and a drizzle of olive oil. This soup is best enjoyed the same day it’s made for optimal freshness.

09. Refreshing Cold Cucumber Soup

Cool cucumbers and fresh mint create this incredibly refreshing soup that’s perfect for hot weather. It’s light, healthy, and surprisingly satisfying.

Ingredients: 4 large cucumbers, 1 cup plain Greek yogurt, ¼ cup fresh mint leaves, 2 tablespoons fresh dill, 1 tablespoon lemon juice, 1 garlic clove, 1 teaspoon salt, ½ cup cold water, ice cubes.

How To Make Refreshing Cold Cucumber Soup

1. Peel cucumbers and cut them in half lengthwise. Scrape out seeds with a spoon, then chop the cucumber flesh into large chunks for easier blending.

2. Blend cucumbers with yogurt, mint, dill, lemon juice, and garlic until completely smooth. The mixture should be creamy and bright green from all the fresh herbs.

3. Add cold water gradually until you reach your preferred consistency. Some people like it thicker, while others prefer a more soup-like texture that’s easier to sip.

4. Season with salt and add ice cubes to make it extra cold and refreshing. Chill for at least 30 minutes before serving to let the flavors develop fully.

10. Garden Fresh Tomato Soup

Peak summer tomatoes shine in this rich, velvety soup that’s both comforting and light. It’s the perfect showcase for your garden’s best tomato harvest.

Ingredients: 3 pounds ripe tomatoes, 1 large onion, 3 garlic cloves, 2 tablespoons olive oil, 2 cups vegetable broth, ½ cup heavy cream, 1 tablespoon sugar, 1 teaspoon salt, fresh basil leaves.

How To Make Garden Fresh Tomato Soup

1. Score an X on the bottom of each tomato and blanch in boiling water for 1 minute. Transfer to ice water immediately, then peel off the skins easily with your fingers.

2. Core and roughly chop the peeled tomatoes, saving all the juices. Dice the onion and mince the garlic for even cooking and maximum flavor distribution throughout the soup.

3. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, then add garlic and cook for another minute until fragrant but not browned.

4. Add chopped tomatoes with their juices, vegetable broth, sugar, and salt. Simmer for 25 minutes until tomatoes break down completely and flavors concentrate beautifully.

5. Blend until smooth and strain for the silkiest texture. Stir in cream and heat gently without boiling. Garnish with fresh basil leaves and serve with grilled cheese sandwiches.

11. Ukrainian Beef Borscht Soup

This traditional red borscht brings authentic Ukrainian flavors to your summer table. Rich with beef and vegetables, it’s a satisfying meal in a bowl.

Ingredients: 1 pound ground beef, 4 medium beets, 1 large onion, 2 carrots, 2 celery stalks, 4 cups beef broth, 2 tablespoons tomato paste, 2 tablespoons red wine vinegar, 1 bay leaf, salt and pepper, sour cream.

How To Make Ukrainian Beef Borscht Soup

1. Roast whole beets wrapped in foil at 400°F for 45 minutes until tender when pierced. Cool completely, then peel and grate coarsely for the best texture and color.

2. Brown ground beef in a large pot over medium-high heat, breaking it into small pieces. Remove beef and set aside, leaving the rendered fat in the pot for extra flavor.

3. Dice onion, carrots, and celery uniformly. Sauté vegetables in the beef fat until softened and fragrant, about 8 minutes, stirring occasionally to prevent sticking.

4. Add grated beets, cooked beef, tomato paste, beef broth, vinegar, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes until flavors meld.

5. Remove bay leaf and season with salt and pepper to taste. Serve hot with a dollop of sour cream and fresh dill for the most authentic Ukrainian experience.

12. Traditional Finnish Summer Soup

This light vegetable soup celebrates Finland’s brief but abundant summer season. Fresh seasonal vegetables create a delicate, flavorful broth that’s surprisingly satisfying.

Ingredients: 8 small new potatoes, 1 cup fresh peas, 2 medium carrots, 1 cup green beans, 4 cups vegetable broth, 2 tablespoons butter, 2 tablespoons flour, ½ cup heavy cream, fresh dill, salt and pepper.

How To Make Traditional Finnish Summer Soup

1. Scrub new potatoes clean but leave skins on for authentic texture and nutrition. Cut into halves or quarters depending on size, keeping pieces uniform for even cooking throughout.

2. Trim green beans and cut into 1-inch pieces. Slice carrots into rounds about ¼-inch thick. The key to this soup is having all vegetables cut to similar sizes.

3. Bring vegetable broth to a boil and add potatoes first since they take longest to cook. After 10 minutes, add carrots and green beans, cooking until just tender.

4. Add fresh peas in the final 5 minutes of cooking. Make a roux by melting butter in a small pan and whisking in flour until smooth and golden.

5. Whisk the roux into the soup to thicken slightly, then stir in cream and fresh dill. Season with salt and pepper, serving immediately while vegetables retain their bright colors.

13. Roasted Beet and Potato Soup

Vibrant roasted beets and creamy potatoes create this stunning soup that’s as beautiful as it is delicious. Serve it warm or chilled for versatile summer dining.

Ingredients: 4 large beets, 3 medium potatoes, 1 large onion, 2 celery stalks, 4 cups vegetable broth, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, ½ cup sour cream, salt and pepper, fresh chives.

How To Make Roasted Beet and Potato Soup

1. Wrap beets individually in foil and roast at 425°F for 60 minutes until tender when pierced with a knife. Cool completely, then peel and chop into chunks.

2. Peel and cube potatoes, dice onion and celery finely. Heat olive oil in a large pot over medium heat and sauté onion and celery until softened and fragrant.

3. Add cubed potatoes and vegetable broth, bringing to a boil. Reduce heat and simmer until potatoes are completely tender and easily mashed, about 20 minutes.

4. Add roasted beets and balsamic vinegar, simmering for 10 more minutes to blend flavors. Blend until smooth, leaving some texture if you prefer a more rustic consistency.

5. Stir in sour cream and season with salt and pepper. Serve warm immediately or chill for several hours to enjoy cold. Garnish with fresh chives and additional sour cream.

14. Lithuanian Pink Beet Soup

This eye-catching pink soup makes a stunning centerpiece with its vibrant color and refreshing taste. It’s similar to other Eastern European cold beet soups but uniquely Lithuanian.

Ingredients: 4 medium cooked beets, 2 cups buttermilk, 1 cup sour cream, 2 hard-boiled eggs, 1 cucumber, 3 green onions, 2 tablespoons fresh dill, 1 teaspoon salt, small boiled potatoes for serving.

How To Make Lithuanian Pink Beet Soup

1. Grate cooked beets using the large holes of a box grater, working over a large bowl to catch all the colorful juices that make this soup so visually striking.

2. Whisk buttermilk and sour cream together until completely smooth and creamy. The combination creates the perfect tangy base that complements the earthy sweetness of the beets.

3. Dice hard-boiled eggs, cucumber, and green onions finely. Add these ingredients to the buttermilk mixture along with the grated beets and all their accumulated juices.

4. Stir in fresh dill and salt, mixing gently to maintain the beautiful pink color throughout. Chill for at least 2 hours to let all flavors meld together perfectly.

5. Serve in chilled bowls with warm boiled potatoes on the side, which is the traditional Lithuanian way to enjoy this refreshing and visually stunning summer soup.

15. Quick Sweet Pea Soup

This light, vibrant soup transforms humble frozen peas into something elegant and sophisticated. It’s surprisingly flavorful despite being simple and budget-friendly to prepare.

Ingredients: 2 cups frozen peas, 1 small onion, 2 tablespoons butter, 3 cups vegetable broth, ¼ cup heavy cream, 2 tablespoons fresh mint, 1 teaspoon sugar, salt and pepper to taste.

How To Make Quick Sweet Pea Soup

1. Dice the onion finely for even cooking and maximum flavor distribution. Melt butter in a medium saucepan over medium heat until foamy but not browned, maintaining the soup’s bright green color.

2. Sauté onion until translucent and fragrant, about 5 minutes. Add frozen peas directly from the package along with vegetable broth and sugar to enhance the peas’ natural sweetness.

3. Bring to a boil, then reduce heat and simmer for just 5 minutes. Overcooking will dull the vibrant green color and fresh pea flavor that makes this soup special.

4. Blend until completely smooth, then strain through a fine-mesh sieve for the silkiest texture. Stir in cream and fresh mint, heating gently without boiling to preserve the bright color.

Final Thoughts

These summer soup recipes prove that hot weather cooking can be both refreshing and satisfying. From chilled gazpacho to creamy corn chowder, there’s something for every taste preference.

Whether you’re using garden vegetables or cooling off with cold soups, these recipes will keep you inspired all season long.