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5 Must-Try Cold Summer Soup Recipes

posted: 07/07/16
by: Blythe Copeland

The same reasons you love homemade soup in the winter are also true for summer-- it's fast and easy, it's actually better when you make it ahead and eat it the next day, and it turns into a full meal with the addition of nothing more than a loaf of fresh bread. But when it's too hot to cook, you can turn to one of these cold soup recipes to keep you cool. You can make these in your blender, so there's no need to heat up your kitchen with the stove.

1.Sweet Corn Gazpacho

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Corn on the cob is the ultimate summer vegetable, and using it as the star of this sweet corn gazpacho from Spoon Fork Bacon lets you make the most of this warm-weather staple. Blend fresh kernels with yellow cherry tomatoes, yellow bell pepper, garlic, shallot, white beans, cayenne pepper, and ginger for a sunny, spicy soup.

2. Chilled Strawberry Soup

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This chilled strawberry soup from Beard and Bonnet might be just as at home on your dessert table as it is as a main dish or appetizer; it's also a sweet complement to light sandwiches at lunch or even a quick, low-fuss breakfast. It requires no cooking -- just use the food processor or blender to combine sliced strawberries, Greek yogurt, white grape juice, and raw honey, and garnish with more berries and mint leaves.

3. Cold Cucumber Soup with Yogurt and Dill

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Light and cool cucumber soup gets a savory boost from yogurt and dill in this recipe from Food and Wine. You'll need two large cucumbers, plain Greek yogurt, fresh lemon juice, shallot, garlic, and spices including dill and tarragon; then garnish with red onion, diced cucumber, and olive oil.

4. Gazpacho

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There's a reason gazpacho is most people's go-to summer soup: It's simple, hearty, and delicious. Ina Garten's gazpacho recipe includes cucumber, red bell peppers, tomatoes, and onion -- all chopped in a food processor -- plus garlic, tomato juice, white wine vinegar, and salt and pepper.

5. Pea and Mint Soup

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This is the only recipe on this list that requires turning on your burner -- but only to boil a bag of frozen peas. The rest of the prep for this pea and mint soup from Not Enough Cinnamon is simply blending the peas and broth with mint leaves and letting the mixture chill.