A Cold Vegetable Soup Recipe to Refresh Your Summer Meals

When the summer heat hits, nothing feels more refreshing than a chilled bowl of soup packed with fresh vegetables and vibrant flavors. Cold vegetable soup is a perfect way to stay cool while nourishing your body with essential vitamins and minerals.

This recipe combines crisp cucumbers, ripe tomatoes, sweet bell peppers, and fragrant herbs to create a light yet satisfying dish. Ideal as a starter, a light lunch, or a healthy snack, this soup is not only easy to make but also customizable to your taste preferences.

Whether you’re a seasoned cook or a beginner in the kitchen, this cold vegetable soup recipe will become a staple in your warm-weather cooking repertoire. Plus, it’s vegan, gluten-free, and naturally low in calories, making it a healthful choice for any diet.

Let’s dive into the details so you can whip up this deliciously chilled treat in no time!

Why You’ll Love This Recipe

This cold vegetable soup is a celebration of fresh, wholesome ingredients that come together effortlessly for a refreshing meal. It’s incredibly versatile—you can adjust the veggies according to what’s in season or what you have on hand.

The soup requires no cooking, which means it comes together quickly and is perfect for those busy days when you want something nutritious without turning on the stove.

The combination of cucumber and tomato provides a hydrating base, while the bell peppers add a subtle sweetness and crunch. The fresh herbs and a splash of tangy lemon juice brighten the flavors, making every spoonful invigorating.

This recipe is also a great way to sneak more vegetables into your diet, and it pairs wonderfully with crusty bread or a crisp salad.

Ingredients

• 2 large cucumbers, peeled and chopped
• 4 ripe tomatoes, chopped
• 1 red bell pepper, seeded and chopped
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 3 cups vegetable broth, chilled
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice, freshly squeezed
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 teaspoon smoked paprika for a subtle smoky flavor
• Optional garnishes: diced avocado, chopped chives, or a drizzle of vegan yogurt

Equipment

• Blender or food processor – essential for blending the soup to a smooth consistency
• Large mixing bowl – to mix and chill the soup
• Knife and cutting board – for prepping vegetables
• Measuring cups and spoons
• Ladle – for serving
• Soup bowls or glasses – for presentation

Instructions

1. Prepare the vegetables. Peel the cucumbers, then chop them into chunks. Roughly chop the tomatoes and red bell pepper. Finely chop the red onion and mince the garlic cloves. Set aside.
2. Combine the vegetables. In a blender or food processor, add the cucumbers, tomatoes, bell pepper, red onion, and garlic. Pulse a few times to break up the vegetables.
3. Add herbs and liquids. Add the fresh parsley, basil, vegetable broth, olive oil, and lemon juice to the blender. Blend until the mixture is smooth but still has some texture. If you prefer a completely smooth soup, blend a bit longer.
4. Season the soup. Taste the soup and add salt, pepper, and smoked paprika if using. Blend briefly to incorporate the seasoning.
5. Chill the soup. Pour the soup into a large bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld and the soup to become nicely chilled.
6. Serve with garnishes. Before serving, stir the soup and adjust seasoning if needed. Ladle into bowls or glasses, and garnish with diced avocado, chopped chives, or a drizzle of vegan yogurt for extra creaminess.

Tips & Variations

“Use the freshest vegetables you can find for the best flavor and vibrant color.”

Make it spicier: Add a pinch of cayenne pepper or a splash of hot sauce to the blender for a zesty kick. You can also check out Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a great spice mix to add depth.

Try different herbs: Swap out parsley and basil for fresh cilantro or mint to give the soup a unique twist. Mint works exceptionally well for an ultra-refreshing finish.

Add texture: Stir in finely diced cucumber or bell pepper just before serving for a crunchy contrast.

Use other vegetables: Zucchini, celery, or even cooked green beans can be blended into the soup for variety and nutrition.

Make it creamy: Incorporate a ripe avocado or a scoop of silken tofu into the blender for a luscious, creamy texture without dairy.

Nutrition Facts

Serving Suggestions

This cold vegetable soup is wonderfully versatile and pairs beautifully with a variety of dishes. Serve it as a light appetizer before a main course or enjoy it as a refreshing lunch on its own.

A slice of crusty artisan bread or a warm garlic baguette complements the coolness of the soup perfectly.

For a heartier meal, consider pairing the soup with a fresh green salad or a protein-packed vegan sandwich. If you’re interested in exploring more plant-based meals, don’t miss our collection of A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

This cold vegetable soup recipe is a vibrant, nutritious, and delicious way to beat the heat while enjoying a wholesome meal. Its fresh ingredients and simple preparation make it accessible to cooks of all skill levels, and the flexibility to customize it ensures it never gets boring.

Whether you’re looking for a light lunch, a starter for dinner, or a healthy snack, this soup fits the bill perfectly.

Embrace the bounty of summer vegetables and the ease of this no-cook recipe to add a refreshing dish to your culinary repertoire. For more exciting plant-based ideas, check out our Best Vegetarian Recipes No Dairy for Delicious Meals and keep exploring the wonderful world of vegetarian cooking!

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