Cold Veg Soup Recipes for Refreshing Summer Meals

When the days grow longer and the temperatures start to rise, nothing feels quite as refreshing as a bowl of chilled, vibrant soup bursting with the flavors of fresh vegetables. Cold veg soups are a staple in many cultures, from the iconic Spanish gazpacho to elegant French vichyssoise and creative modern blends.

These recipes are more than just a clever way to empty the crisper drawer—they’re a celebration of summer’s bounty and a delicious way to eat more plants. Whether you’re planning a light lunch, an elegant starter, or a satisfying snack, cold vegetable soups deliver nutrition, hydration, and pure pleasure in every spoonful.

In this post, I’ll share three of my favorite cold veg soup recipes: Classic Gazpacho, Creamy Avocado-Cucumber Soup, and a vibrant Chilled Beetroot Soup. Each one is easy, quick, and packed with fresh flavor—perfect for your next summer meal!

Why You’ll Love This Recipe

• Refreshing and Hydrating: These soups are loaded with water-rich vegetables that help keep you cool and hydrated on hot days.
• Healthy and Nutritious: Full of vitamins, minerals, antioxidants, and fiber—perfect for a light meal or snack.
• No Cooking Required: Most cold veg soups come together in a blender, so you can skip the stove and keep your kitchen cool.
• Customizable: Easily adapt these recipes to what’s in your fridge or to your unique tastes.
• Make-Ahead Friendly: Prepare ahead of time and let the flavors develop in the fridge for easy entertaining or meal prep.

Ingredients

Here’s a quick comparison table of the three main cold veg soup recipes we’ll explore:

Classic Gazpacho Ingredients

• 5 large ripe tomatoes (about 800g), cored and chopped
• 1 medium cucumber, peeled, seeded, and chopped
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 slices crusty bread (day-old is best)
• 2 cloves garlic
• 3 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar (or red wine vinegar)
• Salt and black pepper, to taste
• Optional: Fresh herbs (parsley, basil), for garnish

Creamy Avocado-Cucumber Soup Ingredients

• 2 large cucumbers, peeled and chopped
• 2 ripe avocados
• 1/2 cup plain vegan yogurt (or regular yogurt)
• 1 small clove garlic
• Juice of 1 lime
• 1/4 cup fresh cilantro (or dill, parsley)
• 1 cup cold water (or more, for thinning)
• Salt and black pepper, to taste
• Chili flakes or sliced radish, for garnish

Chilled Beetroot Soup Ingredients

• 3 medium beetroots, cooked, peeled, and chopped
• 2 carrots, peeled and chopped
• 1 small apple, peeled and chopped
• 1-inch piece fresh ginger, peeled and grated
• 1 1/2 cups coconut milk
• Juice of 1 orange
• 1 tbsp lemon juice
• Salt, to taste
• Fresh dill or chives, for garnish

Equipment

• High-speed blender or food processor
• Sharp chef’s knife
• Cutting board
• Vegetable peeler
• Fine mesh sieve (optional, for extra-smooth soups)
• Large mixing bowls
• Soup ladle
• Serving bowls or glasses

Instructions

Classic Gazpacho

1. Soak the Bread: Tear the bread into pieces and soak in a little water for 2 minutes. Squeeze out excess water and set aside.
2. Prepare the Vegetables: Add tomatoes, cucumber, bell pepper, onion, and garlic to your blender. Add the soaked bread.
3. Blend: Blend until smooth. For a chunkier soup, pulse a few times instead of blending completely.
4. Season: Add olive oil, vinegar, salt, and pepper. Blend again. Taste and adjust seasoning.
5. Chill: Transfer to a bowl, cover, and refrigerate for at least 2 hours, or until well chilled.
6. Serve: Ladle into bowls. Garnish with fresh herbs and a drizzle of olive oil. Enjoy!

Creamy Avocado-Cucumber Soup

1. Prepare Ingredients: Place cucumber, avocado, yogurt, garlic, lime juice, and herbs in a blender.
2. Add Water: Pour in 1 cup cold water. Blend until very smooth and creamy.
3. Season: Add salt and pepper to taste. If soup is too thick, add more water until you reach your desired consistency.
4. Chill: Pour into a bowl or container, cover, and refrigerate for at least 1 hour.
5. Serve: Pour into bowls. Garnish with chili flakes, sliced radish, or extra herbs. Serve cold.

Chilled Beetroot Soup

1. Blend the Base: Add cooked beetroots, carrots, apple, and ginger to a blender. Pour in coconut milk and blend until smooth.
2. Flavor: Add orange juice, lemon juice, and salt. Blend again and taste for balance.
3. Strain (Optional): For an ultra-smooth soup, strain through a fine mesh sieve.
4. Chill: Chill in the refrigerator for 2-3 hours to let flavors meld.
5. Serve: Ladle into bowls and garnish with fresh dill or chives.

Tips & Variations

• Make It Spicy: For a kick, add a pinch of chili powder, a splash of hot sauce, or a diced jalapeño to any soup. Try this chilli powder recipe for a homemade blend!
• Use Seasonal Veggies: Swap in whatever’s freshest at your farmer’s market. Zucchini, peas, or leafy greens can be great additions.
• Protein Boost: Top with crispy chickpeas, a dollop of vegan yogurt, or swirl in a spoonful of silken tofu for added creaminess and protein.
• Brighten with Citrus: A squeeze of lemon or lime just before serving brings freshness and balances flavors.
• Nut-Free: All these soups are naturally nut-free, but always check your coconut milk and yogurt brands if allergies are a concern.
• Advance Prep: These soups taste even better after a few hours in the fridge, so make them ahead for easy lunches.
• Try More: Looking for more healthy inspiration? See our Ancient Grains Vegetarian Recipes for meal ideas that pair great with cold soups!

“Cold soups are the perfect canvas for creativity—mix, match, and blend your way to summer bliss!”

Nutrition Facts

Values are approximate and can vary based on exact ingredients and portion sizes.

Serving Suggestions

• Soup Shots: Serve in small glasses as elegant starters for a summer party.
• With Crusty Bread: Pair with a toasted slice of vegan bread. For inspiration, try our Soft Gluten Free Vegan Bread Recipe.
• Salad Pairing: Enjoy alongside a hearty salad bowl. Explore ideas in our Best Vegan Salad Bowl Recipes.
• Top with Crunch: Garnish with toasted seeds, croutons, or crispy chickpeas for extra texture.
• Herb Oil Swirl: Drizzle basil, parsley, or chive oil for a gourmet touch and added flavor.
• As a Light Lunch: Pack chilled soup in a thermos for a refreshing on-the-go meal.

Conclusion

Cold veg soups are more than just a seasonal treat—they’re a celebration of everything fresh, nourishing, and delicious that plant-based cooking has to offer. With endless ways to customize and adapt, these soups can be as simple or as sophisticated as you like.

Whether you’re a busy home cook looking for a quick meal, or you love to impress with creative starters, these recipes will keep you cool and satisfied all summer long. Don’t be afraid to get creative in your own kitchen—try different herbs, swap veggies, and make each soup your own.

For even more plant-forward inspiration, check out our A to Z Vegetarian Recipes for Every Meal and Occasion and Best Vegetarian Recipes No Dairy for Delicious Meals. Here’s to vibrant bowls and happy, healthy eating!

Listicle: 3 Amazing Cold Veg Soup Recipes to Try This Summer

• Classic Gazpacho: The timeless Spanish cold soup with tomatoes, cucumber, and bell pepper—a zesty, refreshing classic!
• Creamy Avocado-Cucumber Soup: A smooth, velvety blend of avocado, cucumber, lime, and fresh herbs. Creamy, cool, and satisfying.
• Chilled Beetroot Soup: Sweet beets, carrots, and apple with a hint of ginger and creamy coconut. Vibrant color, bold flavor, and pure summer refreshment.

Try these easy cold veg soup recipes at your next gathering, or blend up a batch for a nourishing lunch. Your taste buds—and your body—will thank you!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chilled Cucumber Avocado Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This refreshing cold soup blends cucumber, avocado, and herbs for a light summer meal. It’s creamy, healthy, and ready in minutes.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 large cucumbers, peeled and chopped”, “1 ripe avocado, peeled and pitted”, “1 cup plain Greek yogurt”, “1/2 cup cold water”, “2 tablespoons fresh lemon juice”, “2 tablespoons chopped fresh dill”, “1 garlic clove, minced”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “2 tablespoons olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Combine cucumber, avocado, yogurt, water, lemon juice, dill, and garlic in a blender.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth and creamy.”}, {“@type”: “HowToStep”, “text”: “Add salt, pepper, and olive oil; blend briefly to combine.”}, {“@type”: “HowToStep”, “text”: “Chill in the refrigerator for at least 1 hour.”}, {“@type”: “HowToStep”, “text”: “Stir before serving and garnish with extra dill if desired.”}], “nutrition”: {“calories”: “160 kcal”, “proteinContent”: “5 g”, “fatContent”: “11 g”, “carbohydrateContent”: “11 g”}}