Chilled Summer Soup

Summer is all about staying cool while enjoying delicious, light meals. That’s why I’m so excited to share this chilled summer soup recipe with you. It’s the perfect way to beat the heat while still indulging in a tasty dish that feels like a hug in a bowl, except it’s cool and refreshing instead of warm!

This chilled soup is packed with fresh vegetables, bright flavors, and just the right amount of zest to make it your go-to dish all season long.

What makes this soup special? Well, it’s everything summer should be — simple, vibrant, and full of flavor. It’s also incredibly easy to make, making it a lifesaver on those busy days when you need something quick but satisfying.

Plus, it’s a budget-friendly recipe that uses ingredients you probably already have in your fridge, making it perfect for a spontaneous meal. Whether you’re feeding your family, guests, or just yourself, this soup will be a hit. Plus, it’s kid-friendly, which is always a win in my book!

This soup fits perfectly into my routine. It’s quick, easy, and doesn’t require hours of cooking in the kitchen. It’s also perfect for meal prepping, so I can make a big batch and enjoy it throughout the week.

Whether it’s a quick weeknight meal or a special dish for a weekend gathering, this summer soup is always the answer. So grab your blender, and let’s get started!

What is Summer Soup?

Summer Soup is a refreshing, no-cook dish that combines fresh seasonal vegetables with bright, zesty flavors. It’s typically made with a base of ripe tomatoes, cucumbers, bell peppers, and fresh herbs, all blended into a smooth, creamy texture.

What makes this soup stand out from other cold soups, like gazpacho, is the extra flavor from ingredients like lemon juice or a splash of vinegar, giving it a little zing. It’s the ultimate summer dish — light, hydrating, and so easy to make!

While gazpacho is the more traditional cold soup, this Summer Soup has a slightly different twist with a more customizable ingredient list, meaning you can play around with different vegetables and herbs to suit your tastes.

You can also make it as creamy or chunky as you want, depending on your preference. Plus, this soup is the perfect balance of savory and refreshing, making it the ultimate summer meal.

Why You’ll Love It:

1. No Cooking Required – Yes, you heard that right! It’s all about chopping, blending, and chilling. No heat, no fuss, and you get to skip the stovetop during those hot summer days.
2. Perfect for Meal Prep – Make a big batch, store it in the fridge, and enjoy a cool, refreshing meal all week long. It’s like having a gourmet treat ready to go whenever you want.
3. Loaded with Fresh Veggies – It’s packed with healthy, vibrant veggies that not only taste amazing but also keep you feeling refreshed and energized throughout the day.
4. Great for Hot Days – If you’re like me, sometimes the last thing you want to do in summer is cook a heavy meal. This chilled soup is the answer to staying cool and satisfied.
5. Totally Customizable – Want more spice? Add some jalapeños. Prefer it extra creamy? Blend in some avocado. You can easily tweak this soup to fit your cravings or dietary needs.

Ingredient List

For the Soup Base:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 1 garlic clove, minced
• 2 cups chilled vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar or lemon juice
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried oregano (optional)

For Garnish:

• Fresh basil or cilantro, chopped
• 1 tablespoon crumbled feta (optional)
• A drizzle of olive oil (optional)

Ingredient Notes

• I always use fresh, in-season tomatoes for this soup — they add the perfect sweetness and depth of flavor.
• Don’t skip the red wine vinegar or lemon juice! It adds that much-needed tanginess that really makes the soup come to life.
• Cucumber: If you prefer a smoother texture, feel free to peel the cucumber. If you like a bit more texture, leave the peel on.
• For an extra flavor, I recommend adding dried oregano — it gives the soup a Mediterranean twist.
• I use low-sodium vegetable broth so I can control the salt level and keep the soup light and fresh.
• Fresh herbs like basil or cilantro brighten up the soup and give it a vibrant finish.

Kitchen Tools Needed

• Blender or Food Processor: Essential for blending the soup into a smooth, creamy texture. I love using my Vitamix blender — it gives the soup a silky-smooth consistency in just seconds.
• Knife and Cutting Board: For chopping all the fresh vegetables. A sharp knife makes the prep work quicker and easier. My favorite is a Wüsthof chef’s knife — it’s super sharp and durable.
• Measuring Cups and Spoons: To make sure your ingredient ratios are on point, especially for liquids like the broth and vinegar.
• Large Bowl: For mixing and combining the ingredients before blending. I love using a glass mixing bowl because it’s easy to see everything as I prep.
• Serving Bowls: For serving your delicious chilled soup. I always go for simple, wide bowls to let the vibrant colors of the soup shine through.
• Citrus Juicer (Optional): If you’re using fresh lemon juice, a citrus juicer helps get every drop out with minimal mess. I recommend a manual citrus press for maximum juice extraction.

Instructions

Step 1: Prepare the Vegetables
Start by chopping all your vegetables: tomatoes, cucumber, bell pepper, and onion. Mince the garlic as well. This should take about 10-15 minutes, depending on how fast you are with your knife!

Step 2: Combine Ingredients
In a large bowl, combine the chopped vegetables, garlic, vegetable broth, olive oil, vinegar or lemon juice, salt, and black pepper. Give everything a quick stir to mix it all together. This should take about 2 minutes.

Step 3: Blend the Soup
Now, transfer everything into your blender or food processor. Blend until the mixture is smooth and creamy, about 1-2 minutes. Don’t be afraid to blend a little longer if you want a super silky texture.

Pro Tip: If you prefer a slightly chunkier texture, blend for a shorter time and pulse a few times instead of a full blend.

Step 4: Chill the Soup
Once your soup is blended, pour it into a large container or return it to the bowl. Cover and refrigerate for at least 2 hours to let the flavors meld and the soup cool down. If you’re short on time, you can even serve it after 30 minutes, but I highly recommend letting it chill longer for the best flavor!

Step 5: Garnish and Serve
Before serving, garnish the soup with fresh basil or cilantro, a drizzle of olive oil, and crumbled feta (if using). Serve chilled and enjoy immediately. This final step only takes about 2 minutes.

Tips and Tricks for Success

• Let it chill! The longer this soup chills, the better the flavors blend together. So, if you can, make it ahead of time and let it sit in the fridge for a few hours. Trust me, it makes all the difference!
• Don’t skip the salt and pepper. It might seem like a small thing, but the right seasoning really brings this soup to life. Taste as you go and adjust to your liking. Sometimes a pinch of extra salt can take it from good to great.
• Use a high-speed blender. I know, it sounds like an unnecessary step, but if you want that silky smooth texture, a powerful blender really does the trick. I swear by my Vitamix — it makes everything so smooth, it’s like magic!
• Be generous with the toppings. Fresh herbs, a drizzle of olive oil, and crumbled feta really make this soup look like it’s from a fancy restaurant. Plus, they add flavor and texture, so don’t hold back!
• Make it your own. Don’t be afraid to play around with the veggies! If you have extra zucchini or carrots lying around, throw them in. It’s such a flexible recipe, and every batch can be a little different, depending on what you’re craving.

Ingredient Substitutions and Variations

• Broth Substitution: If you’re not a fan of vegetable broth, you can swap it for chicken broth or even water for a lighter version. Just keep in mind that the broth adds a lot of flavor, so try to use something with a bit of depth.
• Herb Alternatives: Don’t have basil or cilantro? Try dill or mint for a twist. Both will add a unique flavor that pairs wonderfully with the veggies in the soup.
• Add Creaminess: For an extra creamy soup, add a ripe avocado or a dollop of Greek yogurt. It will make the texture smoother and add a rich, creamy finish.
• Spice it Up: If you like a little heat, toss in a jalapeño or a pinch of cayenne pepper when blending. The heat balances nicely with the coolness of the soup, creating a fun flavor contrast.
• Make it Vegan: Skip the feta cheese or replace it with a dairy-free option like vegan cheese or a few extra avocado slices. The soup will still be deliciously creamy without the dairy!

Serving Suggestions

1. Pair it with a crunchy baguette: I love serving this chilled soup with a slice of toasted baguette or some crispy crackers. The contrast of textures is always a winner!
2. Perfect with a simple green salad: A light, zesty salad with mixed greens, cherry tomatoes, and a tangy vinaigrette complements the refreshing soup beautifully. It’s a light, balanced meal that’s easy to throw together.
3. Add a protein boost: Want to make this more filling? Pair it with grilled chicken or a scoop of tuna salad on the side. It turns this light soup into a more hearty meal that’s perfect for lunch or dinner.
4. Serve it at a summer gathering: This soup is fantastic for a summer BBQ or a picnic. It’s light, refreshing, and doesn’t require reheating, so it’s ideal for outdoor events.
5. As an appetizer: This soup makes for a beautiful and light appetizer before a heavier main dish like grilled steak, roasted veggies, or pasta. It gets the taste buds ready without being too filling.

Storage and Reheating Instructions

• Storage: Keep any leftover soup in an airtight container in the fridge for up to 3 days. This soup actually gets better after a day or two when all the flavors meld together even more! So, it’s a great dish to make ahead of time.
• Freezing: I wouldn’t recommend freezing this soup due to its texture — blended vegetables can get watery once thawed. It’s best enjoyed fresh or after a few days in the fridge.
• Pro Tip: I’ve found that this soup tastes even better after a day or two in the fridge, so it’s a perfect make-ahead meal for busy days. You can easily prep it in advance and have a healthy, delicious option ready when you need it.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! This soup actually tastes better after a few hours in the fridge when the flavors have had time to meld together. You can prep it the day before and enjoy it the next day!

How long does this soup last in the fridge?

It will stay fresh in an airtight container in the fridge for about 3 days. After that, it might lose some of its texture, but it’s still totally safe to eat.

Can I freeze this soup?

I wouldn’t recommend freezing it due to the texture. Since it’s a blended vegetable soup, freezing can cause it to become watery once thawed. Best enjoyed fresh or within a few days!

Can I add protein to this soup?

Absolutely! You can serve it with grilled chicken, shrimp, or even a scoop of tuna salad. It’s a great way to make it more filling while keeping it light and refreshing.

What if I don’t have all the ingredients?

No worries! This soup is super customizable. If you’re missing a veggie, feel free to substitute it with something else you have on hand, like zucchini or carrots. You can also swap herbs or seasonings based on your taste!

Is this soup vegan?

Yes, it’s naturally vegan if you skip the feta or use a dairy-free alternative. You can also make it creamy by adding avocado instead of yogurt or cheese for a vegan version!

I hope you’re as excited to try this chilled summer soup as I am! It’s the perfect dish for staying cool and refreshed during those hot summer days. Whether you’re making it for yourself or sharing it with family and friends, it’s sure to be a hit.

If you give it a try, I’d love to hear what you think! Drop a comment below or connect with me on social media (@tasiahub) to share your version of the recipe. Don’t forget to follow for more simple and delicious recipes that fit perfectly into your busy life!

Chilled Summer Soup

What makes this soup special? Well, it’s everything summer should be, simple, vibrant, and full of flavor. It’s also incredibly easy to make, making it a lifesaver on those busy days when you need something quick but satisfying. Plus, it’s a budget-friendly recipe that uses ingredients you probably already have in your fridge, making it perfect for a spontaneous meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Refrigerate (Optional) 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Appetizer, Side Dish

Cuisine Mediterranean

Servings 4 servings

Calories 130 kcal

Equipment

• Blender or Food Processor
• Knife and Cutting Board
• Measuring cups and spoons
• Large bowl
• Serving bowls
• Citrus juicer (optional)

Ingredients

  

For the Soup Base:

• 4 ripe tomatoes chopped
• 1 cucumber peeled and chopped
• 1 red bell pepper chopped
• 1 small red onion chopped
• 1 garlic clove minced
• 2 cups chilled vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar or lemon juice
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• 1 teaspoon dried oregano optional

For Garnish:

• Fresh basil or cilantro chopped
• 1 tablespoon crumbled feta optional
• A drizzle of olive oil optional

Instructions

 

Step 1: Prepare the Vegetables

• Start by chopping all your vegetables: tomatoes, cucumber, bell pepper, and onion. Mince the garlic as well. This should take about 10-15 minutes, depending on how fast you are with your knife!

Step 2: Combine Ingredients

• In a large bowl, combine the chopped vegetables, garlic, vegetable broth, olive oil, vinegar or lemon juice, salt, and black pepper. Give everything a quick stir to mix it all together. This should take about 2 minutes.

Step 3: Blend the Soup

• Now, transfer everything into your blender or food processor. Blend until the mixture is smooth and creamy, about 1-2 minutes. Don’t be afraid to blend a little longer if you want a super silky texture.
• Pro Tip: If you prefer a slightly chunkier texture, blend for a shorter time, and pulse a few times instead of a full blend.

Step 4: Chill the Soup

• Once your soup is blended, pour it into a large container or return it to the bowl. Cover and refrigerate for at least 2 hours to let the flavors meld and the soup cool down. If you’re short on time, you can even serve it after 30 minutes, but I highly recommend letting it chill longer for the best flavor!

Step 5: Garnish and Serve

• Before serving, garnish the soup with fresh basil or cilantro, a drizzle of olive oil, and crumbled feta (if using). Serve chilled and enjoy immediately. This final step only takes about 2 minutes.

Notes

Nutritional Value (Per Serving – Approximate)

• Calories: ~130–160 kcal
• Protein: ~2–3g
• Fat: ~9g (mostly from olive oil)
• Carbohydrates: ~13–15g
• Fiber: ~3–4g
• Sugars: ~7g (from natural veggies)
• Vitamin C & A: High!
• Sodium: Varies depending on the broth and added

 

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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.

Keyword chilled soup, summer soup