Home Food & Beverages Six of the best chilled summer soups

Six of the best chilled summer soups


Cucumber and avocado soup with mango salsa

Prep 20 min
Serves 4

For the soup
2 large cucumbers, peeled and coarsely chopped
1 large hass avocado
spring onions, white and green parts, chopped
80ml water
2 tbsp freshly squeezed lime juice
¼ tsp salt
¼ tsp black pepper

For the salsa
170g mango, cubed
75g fresh, raw corn kernels
20g fresh coriander, finely chopped
1 tbsp olive oil
1 tbsp freshly squeezed lime juice
Salt and black pepper

To make the soup, put all the ingredients in a blender and process until smooth, adding a bit more water, if needed, to achieve a creamy texture. Taste and add more salt if desired.

To make the salsa, put all the ingredients in a small bowl, season, stir to combine, then serve the soup topped with the salsa.
From Food52 Vegan by Gena Hamshaw (Ten Speed Press)

Beet gazpacho with mustard, cherries and almonds

Jeremy Fox’s beet gazpacho with mustard, cherries and almonds.

Prep 10 min
Cook 1 hr +
Serves 4

625g beetroot, peeled and thinly sliced
455g white onions, peeled andjulienned
225g red peppers, finely chopped
120ml red-wine vinegar
garlic clove, peeled and chopped
Salt and black pepper

For the toppings
112g soft fresh goat’s cheese
3 tbsp horseradish sauce
2 tbsp wholegrain mustard
1 garlic clove, peeled and thinly sliced 
1 tbsp extra-virgin olive oil
14 cherries, pitted and halved
1 tbsp toasted almonds, chopped
1 handful rocket or watercress, to garnish

In a large pot, combine the beetroot, onions, pepper, vinegar, garlic and a litre of water. Bring to a simmer over a medium heat and cook, uncovered, until the vegetables are very soft – 45 minutes to an hour.

Working in batches, blend well until smooth, then strain through a fine-mesh sieve or chinois. Transfer to a container, cover and refrigerate until cold – about four hours. Season to taste with salt – you will probably find that a cold soup requires more salt than a hot one. The gazpacho will keep for three to five days in the fridge.

Meanwhile, make the toppings. In a small bowl, fold together the goat’s cheese, horseradish and mustard, season to taste and refrigerate until needed. Let it stand at room temperature for 30 minutes before serving.

Slowly cook the garlic in the oil in a saute pan over a medium heat, until golden, then drain the garlic oil into a bowl through a sieve, put the garlic on a paper towel and sprinkle with salt.

Ladle the cold gazpacho into four bowls, top with a dollop of the goat’s cheese mix, and scatter with cherries, almonds and fried garlic. Drizzle with garlic oil and garnish with rocket or watercress.
Adapted from On Vegetables by Jeremy Fox (Phaidon)

Spiced watercress and yoghurt soup

River Cottage’s spiced watercress and yoghurt soup.

Cook 25 min
Chill 25 min
Serves 4

2 tbsp olive oil
2 medium onions, peeled and finely sliced
Salt and black pepper
2 small garlic cloves, peeled and thinly sliced
700ml vegetable or light chicken stock
400g watercress
1 ½ tsp garam masala
3 tbsp plain yoghurt, plus extra to serve
Extra-virgin olive oil to serve

Heat the oil in a saucepan over a medium-low heat and add the onions with a pinch each of salt and pepper. Cook, stirring regularly, for about 10 minutes, until the onions are soft and translucent, but not coloured. Add the garlic and cook gently for a further two minutes.

Now add the stock, bring to the boil, lower the heat and simmer for four minutes. Pour into a bowl and set aside to cool, then chill in the fridge.

Bring a pan of water to a boil, add a pinch of salt and blanch the watercress for two minutes, until the tougher stalks are just tender. Drain, then plunge into iced water before draining again. Put in a blender with the chilled stock, the garam masala and the yoghurt, and blitz to a fine puree, then chill for a further 25 minutes.

To serve, top with some yoghurt, a twist of black pepper and a trickle of olive oil.
From A-Z: Our Favourite Ingredients and How to Cook Them by River Cottage (Bloomsbury)

Creamy carrot soup

Margaret Costa’s creamy carrot soup.

Prep 10 min
Cook 40 min
Chill 30 min
Serves 4

1 medium-size onion, peeled and finely sliced
4-5 garlic cloves, peeled and crushed 
1 knob butter
550g carrots, peeled and chopped
1.2 litres hot stock
215ml thick cream
Salt and black pepper
Parsley, finely chopped, to garnish

In a covered pan, fry the onion and garlic in a knob of butter until very soft, but not brown. Add the carrots to the softened onion, and cook until soft, then add the hot stock and simmer for at least half an hour. Leave the soup to cool a little, then blend smooth. Stir in 150ml of the cream, check for seasoning, then chill in the fridge for 30 minutes.

Meanwhile, whip the remaining cream. When the soup is cool, serve with small dollops of the whipped cream, and a sprinkling of chopped parsley.
From Four Seasons Cookery Book by Margaret Costa (Grub Street)

Melon soup with feta, mint and cashew nuts

Rose Elliot’s melon soup with feta, mint and cashew nuts.

Chill 1 hr
Serves 4

1 ripe ogen or honeydew melon
Caster sugar, to taste

For the topping
50g feta 
30g salted roasted cashew nuts, roughly chopped 
4 sprigs fresh mint, leaves picked

Remove the skin and seeds from the melon, dice the flesh, then puree in a food processor until very smooth. Taste, sweeten with a little caster sugar, if necessary, and chill.

Meanwhile, make the topping: cut the feta into small cubes or crumble.

When ready to serve, ladle the soup into four chilled soup bowls, top with the cubed feta, chopped cashew nuts and snipped fresh mint.
Recipe by Rose Elliot

Andalusian tomato soup (salmorejo)

Tamara Vos’ Andalusian tomato soup.

Prep 10 min
Cook 30 min
Chill 2 hr
Serves 4

For the soup
2 slices white sourdough bread
1kg very ripe tomatoes
Salt and pepper
2 garlic cloves, peeled
2 tbsp sherry vinegar
100ml extra-virgin olive oil

To serve
4 slices serrano ham
2 hard-boiled eggs
Fresh basil
Extra-virgin olive oil

Heat the oven to 200C/390F/gas 6 and soak the bread in 100ml water.

Cut the tomatoes in half and lay cut side up on a baking tray. Season generously, put in the middle of the oven to roast for 15 minutes, then leave to cool.

Put all the ingredients for the soup – including the soaking water from the bread – into a food processor and blend until very smooth. Season generously, and add more water or oil if the soup is too thick. Chill in the fridge for at least two hours.

While the soup is chilling, fry the serrano ham in a little olive oil until golden and crisp, then leave it to rest on kitchen paper until cool. Separate the egg yolks from the whites, and finely chop them both.

To serve, divide the soup into bowls. Top with pieces of crisp serrano ham, finely chopped egg and fresh basil leaves. Drizzle generously with extra-virgin olive oil.


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