In the hot summer, we sometimes tend to skip soup from the main meal.
But that’s not exactly a good way to simplify summer eating.
Summer is the time when fresh vegetables are available in many varieties and it would be a shame not to take advantage of this opportunity.
We have prepared for you the best recipes for summer soups in 6 different variants.
Quick Zucchini Soup
Zucchini grows like water in the summer, so why not try making this quick soup. The preparation is simple and takes a minimum of time, but the result is delicious.
- 2 medium zucchini
- 2 potatoes
- 1 small leek
- 1 onion
- 3 tablespoons of olive oil
- 3 cloves of garlic
- a few sprigs of thyme and mint
- 1 liter of vegetable broth
- Fry finely chopped onion and two cloves of garlic in olive oil.
- Add one chopped zucchini, potatoes, leeks, thyme, salt and pepper.
- Cover with broth.
- Cook for about 15 to 20 minutes until the potatoes are soft.
- In the meantime, fry one garlic, cut into small cubes, in a little olive oil.
- Take it out so it doesn’t burn, and fry the thin strips from the second zucchini in garlic oil.
- Blend the cooked vegetables in the soup until smooth.
- Add salt and pepper to taste.
- Decorate the plates with slices of roasted zucchini.
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Summer Fruit Gazpacho
This lazy fruit soup is so incredibly refreshing that you’ll want to eat it every hot day. In addition, it is incredibly easy to prepare, so it is not a problem to make it at any time.
- 6 cups yellow watermelon, peeled and seeded, cut into chunks
- 1 tablespoon fresh mint
- 1 cup strawberries, stemmed and quartered
- 1 peach, pitted and diced
- 1/2 cup blueberries
- 1/2 cup yogurt
- 1 spoon of honey
- Place the pieces of watermelon in a food processor and puree them.
- Mix the mint, strawberries, peach and blueberries in a large bowl.
- In a separate small bowl, mix the yogurt and honey.
- Divide the watermelon puree evenly into small bowls, layer it with chopped fruit and add a dollop of honey yogurt on top.
- If you want to make this dish vegan, replace the yogurt and honey with soy or coconut yogurt and agave.
Cold cucumber soup
Cold soup may sound a bit unusual to some, but it’s an ideal choice for summer. It refreshes you perfectly, provides you with the necessary vitamins and you will also enjoy it!
- 7 cucumbers
- 500 g sour cream
- 3 tablespoons of lemon juice
- 1 clove of garlic
- 1 bunch of parsley
- a little dill
- 1/2 red onion
- 3 tablespoons of olive oil
- salt and pepper to taste
- a pinch of coriander
- Peel the cucumbers and cut them into smaller pieces.
- Add pressed garlic, finely chopped dill and parsley.
- Add lemon juice, coriander, olive oil, pepper, salt and sour cream to the mixture.
- Put everything together in a blender, and if the soup is too thick, add a little clean water.
- Let the finished soup cool in the refrigerator for about 2 hours.
- When serving, we can sprinkle with fresh onion, or add a spoonful of sour cream on top.
We have other best recipes for cold soups or health and refreshment in one!
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Light potato soup with mushrooms
Bramboračka is definitely one of the most popular Czech soups. But the classic one is usually thickened with flour, try preparing this light version, which will come in handy in the warm summer.
- a handful of dried mushrooms
- 1 large carrot
- 1 parsley
- 1/4 small celery
- Brussels sprouts or chopped cabbage leaves
- 1 small onion
- 2 balls of allspice
- 4 peppercorns
- 1 bay leaf
- 5 potatoes
- clove of garlic
- Pour boiling water over the dried mushrooms and let them swell.
- Clean and chop the vegetables.
- We just cut the roots from the onion and remove the top layer of skin.
- Place the vegetables, whole onion, spice balls and bay leaf in a pot of salted water.
- Bring to a boil, cook until the vegetables are almost soft.
- Add peeled, diced potatoes, mushrooms and their liquid and cook together until soft.
- Remove the onion and spices from the soup, season the soup with salt and pepper, marjoram and a freshly pressed clove of garlic.
Vietnamese style green soup
Try this healthy vegan broth full of vegetables and quinoa. This is a quick and easy recipe that features the best Vietnamese flavors like lemongrass, ginger, and mint, and has less than 150 calories per serving.
- 1 tablespoon of olive oil
- 1 bunch spring onions, chopped (including green bits)
- 1 stalk of lemongrass, stripped of woody outer leaves, finely chopped
- a piece of ginger about the size of a walnut, finely chopped
- 1 clove of garlic, crushed
- 1 red chili pepper, finely chopped
- 3 tablespoons of quinoa
- 1 liter of vegetable broth
- 100 g of broccoli cut into 1 cm pieces
- 100 g green beans cut into 2 cm pieces
- 100 g frozen peas, thawed
- 100 g spinach, chopped
- a handful of basil, chopped
- a handful of mint, chopped
- juice and zest of 1 lime
- Heat the olive oil in a pan.
- Add spring onion, lemon grass, ginger, garlic and chilli and fry for 3-4 minutes until softened.
- Add the quinoa and stock and cook until the quinoa is soft.
- Let’s add the broccoli and green beans and cook for 3 minutes, then stir in the peas and spinach and cook for another 2 minutes.
- Season, then stir in the herbs and lime zest and juice and serve.
If you are a lover of Asian cuisine, don’t forget to try our traditional recipes for Vietnamese Pho soup in 6 original variants. Get inspired!
Summer tomato soup with roasted corn and pickled chili peppers
The combination of roasted corn and tomatoes is absolutely luxurious, and a few pickled chili peppers make it even better. This soup has a Mexican flavor and not only lovers of this cuisine are guaranteed to enjoy it!
- 5 tablespoons of olive oil
- 10 g of butter
- 1 onion, roughly chopped
- 2 cloves of garlic, finely chopped
- 2 teaspoons of ground cumin
- 1.2 kg tomatoes, chopped
- ½-1 tsp granulated sugar (if needed – some tomatoes are not sweet enough)
- 3 spoons of whipping cream
- 1 ear of corn
- 3 spoons of sour cream
- 2 pickled chili peppers, cut into rounds
- a few sprigs of coriander
- Heat 4 tablespoons of oil and all the butter in a heavy-bottomed pan and sauté the onion with a little salt until completely soft.
- Add garlic and cumin and sauté for another 4 minutes.
- Pour in the tomatoes and add sugar, if using.
- Salt again.
- Cover and cook over a low heat – we shouldn’t add any water as the tomatoes will ooze liquid – about 30 minutes.
- Maybe the soup will need a little longer.
- We will let it cool down.
- Preheat the oven to 190 degrees Celsius.
- Meanwhile, put the corn, standing on one end, into a small baking dish.
- With a sharp knife, we cut the kernels into strips from top to bottom and move around.
- Season and add 1 tablespoon of oil.
- Mix the oil into the corn.
- Bake for 15 minutes or until golden spots remain on some of the kernels, stirring halfway through.
- Blend the soup into a slurry in a food processor.
- We push through a nylon sieve.
- Stir in the cream and season with spices.
- If we want the soup to be thinner, we add more water, but after adding it we taste it again.
- The soup is served warm or cold, garnished with a little sour cream, roasted corn, pickled chili peppers and coriander.
And how did you like our recipes today? Write to us in the comments!