The Soups of Summer

July 16, 2015 12:30 pm Last Updated: September 8, 2015 7:32 am

We’re not talking about simmering hot soups to make you break a sweat. Or even about your classic gazpacho or vichyssoise.

Chilled soups, in their myriad colors of yellow green or purple or pink or orange, deliver on flavor with sublime textures.

Morello Cherry Gazpacho

Sweet and sour cherries both find their way into this soup. (Courtesy of Asiate)
Sweet and sour cherries both find their way into this soup. (Courtesy of Asiate)

Cherries—both sweet and sour—make their way into this elegant soup by chef Christian Pratsch at Asiate.

Recipe here.

Saltibarscial: Lithuanian Beet Soup

Greek yogurt and beets make this soup as pretty as it is healthy. (Courtesy of Arousing Appetites)
Greek yogurt and beets make this soup as pretty as it is healthy. (Courtesy of Arousing Appetites)

A nutritious soup made of beets and Greek yogurt; this soup is a healthy take on the traditional saltibarscial. Most versions of this soup get a touch of acidity from the addition of pickles.

Recipe here.

Late Summer Raspberry-Nectarine Gazpacho

Raspberry Nectarine Gazpacho. (Courtesy of Marjorie Drucker)
Raspberry Nectarine Gazpacho. (Courtesy of Marjorie Drucker)


Sweet and savory meet in this raspberry-nectarine gazpacho. Bell peppers, cucumbers, and tomatoes, also go into the mix.

Recipe here.

Cucumber Bisque

Cucumber Bisque. (Courtesy of Kerry Dunnington)
Cucumber Bisque. (Courtesy of Kerry Dunnington)

Chef Kerry Dunnington remembers how her mother would serve bowls of cucumber soup in vessels she had placed in the freezer earlier that day. “The velvety consistency was so refreshing; Spoonfuls slipped down my throat like a sweet, cold, creamy milk shake. So satisfying was this palest of green soup that serving it has become a summer tradition,” she said. Along with the soup, try serving deviled eggs, slices of summer tomatoes, and cornbread. Just make sure to prepare this soup a day in advance.

Recipe here.

Chilled Corn Soup

Chilled Corn Soup. (Courtesy of Neta)
Chilled Corn Soup. (Courtesy of Neta)

For a departure from gazpacho, chef Sungchul “Sung” Shim of Neta decided to go with corn. “It has just a few ingredients but has big bold flavors.” he said. The special touches lie in the garnishes. At Neta, he uses cod fritters, chive oil, and edible flowers. “But if you’re making this soup at home, you can garnish it with anything you like. Shrimp, crab, lobster, chives, sour cream, or crème fraîche, cilantro, fried shallots, would all be good garnishes,” he said.

Recipe here.

Chilled Tomato Soup with Guacamole

Chilled Tomato Soup with Guacamole. (Courtesy of François Payard)
Chilled Tomato Soup with Guacamole. (Courtesy of François Payard)

If you have a craving for chips with salsa and guacamole, this soup from chef François Payard might just provide a healthier though flavor-packed alternative.

Recipe here.

Chilled Soupe de Courgette

Chilled Soup de courgettes. (Courtesy of Jason Bond)
Chilled Soup de courgettes. (Courtesy of Jason Bond)

Jason Bond, chef and owner of Bondir in Cambridge, uses fresh lovage from his own chef’s garden to add into this chilled zucchini soup.

Recipe here.

Cantaloupe Lime Spice Soup

Cantaloupe soup. (Courtesy of Great Performances)
Cantaloupe lime soup. (Courtesy of Great Performances)

This fruity soup, made with summer ripe cantaloupe and lime gets an added kick from a pinch of sriracha.

Recipe here.