Creamy Cucumber Soup
There's no reason to only use cucumbers raw--they are wonderful sautéed then pureed with avocado for a silken-textured soup that's good warm or cold.
José Andrés's Gazpacho
Gazpacho is a delicious way to eat more veggies. Think of it as a vegetable smoothie. Not only does Chef José Andrés keep a pitcher of this healthy gazpacho recipe in his refrigerator all summer, it's also served at Beefsteak, his chain of vegetable-driven restaurants.
Chilled Strawberry-Rhubarb Soup
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.
Chilled Melon Soup
This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.
Easy Tomato Gazpacho
Many gazpacho recipes are thickened with bread, but this one uses just vegetables, making it a gluten-free refresher for a hot summer day. The key to any flavorful gazpacho is giving it time to rest. The flavors meld and become cohesive when the soup is allowed to sit a bit before serving.
The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.
Add pizzazz to any meal by starting it off with this refreshing gazpacho soup, topped with a delicious black bean and corn salsa.
Cold Cream of Cucumber Soup with Shrimp
This chilled creamy shrimp soup delivers slices of cool cucumber and zesty radishes in each bite. Topped with toasted walnuts, it's a refreshing lunch on a hot summer day.
Not all gazpachos are red. In this healthy white gazpacho recipe, we use cucumbers, yellow bell pepper and unsweetened almond milk for more savory results.
Herbed Zucchini Soup
This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.
Asparagus & Sorrel Bisque
Sorrel, a lovely spring green, is paired with asparagus in this simple green soup that's great served warm or cool. Use tender, young sorrel in salads or sauces to cut through the richness of foods like salmon or steak. No sorrel on hand? Baby arugula makes a good substitute.
Coconut-Lime Pea Soup
The sweet taste of fresh peas pairs nicely with the coconut and lime flavors in this Greek yogurt-based soup. Topped with delicious pan-seared scallops and fresh basil, this island-inspired recipe is ready in just 25 minutes. If you'd like, skip the scallops and serve it cold on a hot day.