Summers can be hot but that doesn’t mean your soups have to be! When it’s too warm and uncomfortable outside the last thing you want to do is turn on the stove for dinner, or for any meal for that matter. There are many alternative recipes that are great substitutes to keep you cool and satisfied this season. Check out these three printable cold soup recipes below.
Cool as a Cucumber – Cold Yogurt Cucumber Soup
Avocado, cucumber, and yogurt. What a combination, right? With a punch of fresh flavor and healthy ingredients, this soup will make you come back for seconds. It’s only 112 calories per serving with only 13 grams of carbohydrates that requires little preparation and can provide lots of delicious leftovers. Here is the recipe:
- 1 teaspoon extra-virgin olive oil
- 3-4 leeks, sliced (discard dark green stalks)
- 1 clove garlic, minced
- 4 cups peeled, cubed and seeded cucumber (about 3 large)
- 4 cups low sodium chicken stock
- 2 teaspoons sherry or red wine vinegar
- 1 tablespoon chopped fresh dill, divided
- 1/2 teaspoon salt
- Freshly ground pepper
- 8 ounces fat free plain Greek yogurt
- 1 ripe avocado, peeled, seeded and cubed for garnish
- In a heavy bottom 4 quart pot, heat olive oil over medium heat. Sauté leeks 5-7 minutes until tender; add garlic and continue sautéing for an additional 2 minutes.
- Add cucumbers and chicken stock; simmer until cucumbers are softened about 6-8 minutes.
- Pour small batches of cucumber soup into a blender and puree until smooth.
- Return pureed soup to pot and add 2 teaspoons of dill, vinegar, salt, pepper, and yogurt; whisk to thoroughly blend.
- Cover and refrigerate soup until chilled, about 2-3 hours.
- To serve, ladle soup into bowls and garnish with avocado and dill.
Yields: 6 servings
Calling All Italian Food Lovers – Antipasta Soup
It’s like Little Italy in a bowl! No need to travel across the globe for this flavorful, vegetarian, antipasti soup. The best part about it is that you can prepare this soup up to two days ahead of time. The juiciness of the olives, the heartiness of the artichokes, and crisp red onion will have your taste buds craving more. Here is the recipe:
- 2 cans (14.5 ounces each) petite-diced tomatoes, divided
- 2 tablespoons extra-virgin olive oil
- 1 can (15 to 16 ounces) small white beans, drained but not rinsed
- 1/2 cup each: finely diced red onion, diced roasted peppers from a jar, chopped pitted Kalamata olives, and chopped marinated artichoke hearts
- 2 medium garlic cloves, minced
- 2 tablespoons red wine vinegar
- Salt and freshly ground pepper
- Puree 1 can of the tomatoes along with 1/2 cup water and olive oil in a blender.
- Transfer to a medium bowl and stir in remaining ingredients, including salt and pepper to taste.
- Cover and refrigerate until ready to serve.
Yields: 6-8 servings
Spice Up Your Life – Cool Creamy Corn Soup
Cilantro fans rejoice! This is the perfect recipe to customize to your own taste buds. If you like spicy foods, feel free to add more jalapeños. This soup is full of flavor that will make your mouth do a little salsa dance. Not a fan of cilantro? Feel free to use basil instead as a delicious alternative. See the full recipe here:
- 1 pound frozen corn, thawed (about 3 cups)
- 1 can (13.5 ounces) light coconut milk
- 1/4 cup packed cilantro leaves
- 1/2 jalapeño, stemmed and seeded
- 1 tablespoon lime juice
- Salt and ground black pepper
- Place all ingredients, including a sprinkling of salt and pepper, in a blender.
- Process until creamy smooth, adding a little water to achieve desired consistency.
- Taste and adjust seasonings, including more lime juice, salt and/or pepper.
Yields: 1 quart
Make this summer cool and refreshing with these summer soup recipes! These cold soups are a great alternative for those who want to escape the heat. Fresh, healthy and delicious, what more could you ask for?