Summer Soup Recipes to Beat the Heat

Soups are usually seen as a winter food, something warm and comforting for cold days.

But where I’m from (Dalmatia), on the Mediterranean coast, we eat soup almost every day, no matter the season.

It’s a tradition to start lunch with a light soup before the main meal. And in the summer, when the heat drains your energy and electrolytes, a cold or brothy soup can even be the main dish for dinner.

Here are the best soups to try this summer!

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Gazpacho

Here’s a classic gazpacho recipe. Quick, fresh, and perfect for hot summer days. No cooking required!

You’ll Need (Serves 4):

• 6 ripe tomatoes (about 1.5 lbs), chopped
• 1 small cucumber, peeled and chopped
• 1 small red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2–3 tablespoons extra virgin olive oil
• 1–2 tablespoons red wine vinegar (or sherry vinegar)
• 1 slice of day-old bread (optional, for thickness), soaked in a bit of water and squeezed out
• Salt and pepper to taste
• Cold water (optional, to adjust consistency)

Optional Garnishes:

• Diced cucumber, tomato, and red pepper
• Fresh basil or parsley
• A drizzle of olive oil
• Croutons

How to Make Gazpacho

Blend the base:
In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, and bread (if using). Blend until smooth.

Season and chill:
Taste and add salt, pepper, and more vinegar or oil as needed. If it’s too thick, add a little cold water to reach your preferred consistency.

Strain (optional):
For a smoother soup, pour through a fine sieve or mesh strainer. Press with a spoon to extract all the liquid.

Chill:
Refrigerate for at least 2 hours (or overnight) to let the flavors meld and serve cold.

Serve:
Pour into bowls or glasses, garnish as desired, and enjoy!

Salmorejo (Cold Tomato Soup)

This soup is like a tomato smoothie, but way more delicious.

You’ll need:

• About 6 ripe tomatoes (the juicier, the better)
• 1 small clove of garlic
• A thick slice of day-old white bread (crust removed)
• 1/4 cup of good extra virgin olive oil
• 1–2 tablespoons sherry vinegar (or red wine vinegar if that’s what you have)
• Salt to taste

Optional toppings: hard-boiled egg, bits of jamón (Spanish cured ham), or a drizzle of more olive oil

How to make it:

1. Start by peeling the tomatoes if you want it extra smooth (just soak them in hot water for a minute and the skin will slide off), or skip this step if you don’t mind a bit of texture.
2. Chop the tomatoes and toss them into a blender. Add the garlic, the soaked bread (squeeze out the water), olive oil, vinegar, and a pinch of salt.
3. Blend everything until it’s super creamy. You’re going for a thick, silky texture—thicker than gazpacho.
4. Taste and tweak. Need more salt? A splash more vinegar? Adjust it to your liking.
5. Chill in the fridge for a couple of hours. It’s meant to be served cold.
6. When ready to serve, pour into bowls and top with chopped hard-boiled egg, jamón, or just a swirl of olive oil.

Cucumber Yogurt Soup (aka Summer in a Bowl)

This is the kind of soup you want on a blazing hot day—light, creamy, and full of zing. Also makes a great side dish with grilled meat or flatbread!

You’ll need:

• 1 large cucumber (or 2 small ones), peeled and grated or finely chopped
• 2 cups plain yogurt (Greek or regular, your call)
• 1–2 cloves garlic, minced or crushed
• A handful of fresh dill, chopped (mint works too, or a combo)
• A splash of cold water or a couple ice cubes (if you want it thinner)
• Salt to taste
• A drizzle of olive oil (optional but nice)
• Crushed walnuts or chopped radish for topping (optional)

How to make it:

1. Start by grating or chopping the cucumber and give it a gentle squeeze to get rid of excess water (not a must, but helps keep the soup creamy).
2. In a big bowl, whisk the yogurt until smooth. Add the cucumber, garlic, dill, salt, and a splash of cold water to loosen it up a bit.
3. Mix everything together and give it a taste. Want more garlic? More dill? Go for it.
4. Chill in the fridge for at least 30 minutes—it’s best served cold.
5. Serve with a drizzle of olive oil on top and maybe a few crushed walnuts or radish slices if you’re feeling fancy.

Okroshka

Okroshka is weird in the best way—cool, creamy, zesty, and surprisingly filling. It’s like summer comfort food straight from a Slavic picnic.

You’ll need:

• 1 cup cooked potatoes, peeled and diced
• 1 cup cooked chicken, ham, or bologna, chopped (or skip it for a veggie version)
• 3–4 radishes, thinly sliced or chopped
• 1 small cucumber, diced
• 2 hard-boiled eggs, chopped
• 2 tablespoons chopped green onions
• A handful of fresh dill, finely chopped
• Salt to taste
• 2 cups kefir (or plain yogurt mixed with water)
• 1 cup cold sparkling water or still water (depends on the texture you like)
• A squeeze of lemon juice or a dash of vinegar (optional, for tang)

How to make it:

1. Chop everything into small, bite-sized pieces—potatoes, eggs, radishes, cucumber, meat (if using), and herbs. Toss it all into a large bowl.
2. Add salt and mix it gently, like you’re making a chunky salad.
3. Pour in the kefir and stir until all the bits are floating nicely. If it feels too thick, add some cold water (or sparkling water if you want a fizz).
4. Taste and tweak—maybe a squeeze of lemon juice for brightness or more salt if needed.
5. Chill in the fridge for at least an hour. You want it really cold.
6. Serve in bowls or tall glasses. Add ice cubes if it’s a scorcher outside.

Cold Beet Soup

This soup is a total mood: cold, creamy, earthy, and refreshing with every bite. Great for hot days when you want to eat something but don’t want to cook anything.

You’ll need:

• 2 medium cooked beets, peeled and grated (you can roast, boil, or buy pre-cooked)
• 2 cups kefir or buttermilk (or a mix of plain yogurt and water)
• 1 small cucumber, diced
• 2 hard-boiled eggs, chopped (plus extra for topping)
• A handful of fresh dill, finely chopped
• 2–3 green onions or chives, chopped
• Salt and black pepper to taste
• A squeeze of lemon juice or a splash of vinegar (optional)
• Boiled potatoes on the side (optional, but traditional)

How to make it:

1. Toss your grated beets, diced cucumber, eggs, green onions, and dill into a big bowl.
2. Pour in the kefir or buttermilk. Stir everything together until it turns that gorgeous bubblegum-pink color.
3. Season with salt, pepper, and a little lemon juice if you like a tangier kick.
4. Chill it in the fridge for at least an hour—it needs to be icy cold.
5. Serve in bowls with a wedge of boiled potato on the side or even plopped right into the soup.
6. Garnish with extra egg slices and dill if you want to impress.