The best recipes for cold soups or health and refreshment in one

Recipes for cold soups are simple and, above all, quick!

They contain a lot of vegetables, but even meat lovers will find something to their liking.

Prepare a vitamin bomb in the form of an original refreshing treat.

Tarator – a slightly different cucumber soup

The recipe for this soup comes from the Middle East. You can enjoy it on its own or with delicious fresh bread.

The advantage of soup is that you don’t have to cook it and you have it ready in a few minutes.


  • 1 cup tahini (sesame paste)
  • 2 cloves of garlic (crushed)
  • ¾ cup lemon juice (freshly squeezed)
  • ½ teaspoon of salt
  • 2 tablespoons of water
  • ½ teaspoon parsley (finely chopped)


  • Combine the tahini paste, garlic, lemon juice and salt in a food processor.
  • Gradually add water to the mixture and mix until a smooth liquid cream is formed.
  • Add more water to the finished cream depending on how thick you want the soup to be.
  • At the end, season the soup and stir in the chopped parsley.
  • Your cold cucumber soup is ready.
Cold cucumber tarator soup in a brown bowl.
TIP: Do you like cucumber soups? Then try the dill soup with cucumber recipe .

Cold Gazpacho Soup Recipe

Regular consumption of tomatoes helps prevent cancer. For this and many other positive effects on health, we recommend you to try, perhaps the most famous, Spanish cold soup.

If you’re not a fan of spicy flavors, don’t use the jalapeño pepper.


  • 4 large fresh tomatoes
  • a few cherry tomatoes
  • 1 pitted jalapeño pepper
  • ½ salad cucumber
  • ½ red pepper
  • 1 shallot or small onion
  • 3 cloves of garlic
  • 3 tablespoons of olive oil
  • 1 tablespoon of wine vinegar
  • 1 small lime
  • a pinch of oregano
  • salt and ground pepper


  • Put the steamed and pitted tomatoes in a bowl together with the finely chopped cucumber, pepper, onion, jalapeño and garlic.
  • Put the cherry tomatoes, olive oil, vinegar and squeeze the lime into the blender. Blend until smooth.
  • Pour the smooth mixture through a sieve into the tomato and cucumber mixture and mix well.
  • Remove a third and mix again until smooth.
  • Combine the mixtures together and mix well.
  • Add oregano to the finished mixture and season with salt and pepper.
  • Leave the soup to cool in the fridge for at least two hours.
  • Cold tomato soup Gazpacho is delicious on its own. But you can liven it up by adding brittle and crispy croutons .
Gazpacho soup with toasted croutons and herbs.
TIP: Do you have a stick blender at home or do you use multi-functional beaters with attachments? Check out the great review of electric beaters and mixers .

Cold beetroot soup

Are you on a diet? Then this beetroot recipe is perfect for you.

The recipe is simple. Just chop and grate the ingredients and then mix them all together.


  • 500 g of boiled beetroot
  • 500 ml of kefir
  • 2 large potatoes
  • 4 eggs
  • 1 small salad cucumber
  • salt and pepper
  • chives (dill)
  • sour cream for decoration


  • Grate the beetroot and mix it with kefir.
  • Add diced cucumber.
  • Salt, pepper, add finely chopped dill and chives.
  • Dilute with water as needed and cool in the refrigerator.
  • Cold beetroot soup can be served with a hard-boiled egg and diced cucumber.
  • At the end, sprinkle the soup with dill.
Creamy beetroot soup in a white bowl, garnished with cream and chives.
TIP: Beets are great not only in soup, but also in drinks. Try the delicious beetroot smoothie .

Creamy pea soup

There are never enough vegetables, but how about livening them up with some charcuterie?

Make a soup that contains delicious bacon!

And why choose pea soup? Peas help lower cholesterol, blood pressure and help strengthen hair, bones, muscles, nerves and heart.

So why not treat yourself to such a miracle in the form of a great tasting soup?


  • 8 slices of bacon
  • 1 tablespoon of extra virgin olive oil
  • 1 onion (thinly sliced)
  • 1 leek (white and tender green parts only, thinly sliced)
  • 5 cups of chicken stock
  • 2 sprigs of rosemary
  • salt
  • white pepper
  • 3 spoons of sugar
  • 280 g peas (fresh or frozen)
  • ¼ cup parsley
  • 31% cooking cream
  • 1 clove of pressed garlic


  • Fry the bacon over medium heat. Fry it for about 6 minutes until it turns brown.
  • Remove the bacon and set aside.
  • Pour the olive oil into the same pot, heat it up and add the onion and leek. Fry everything for about 7 minutes, stirring occasionally, until the ingredients are soft and slightly browned.
  • Add chicken stock, slices of fried bacon (keep a few pieces aside for the final decoration), rosemary, a pinch of salt and pepper.
  • Saute everything until the vegetables are soft. It takes about 15 minutes.
  • Blend this mixture with an immersion blender or blend it in a food processor.
  • Prepare a pot in which to bring salted water to a boil.
  • Add sugar to the water and boil for about 3 minutes.
  • Then add the peas and parsley and cook until it begins to break down.
  • Using an immersion blender, blend the mixture into a smooth cream.
  • Add a few spoonfuls of stock to keep the mixture from being too thick.
  • Mix the first prepared mixture into the blended cream.
  • Heat the cream in a pan, add the crushed garlic and cook slowly for about 5 minutes. Set this garlic cream aside and let it cool.
  • Once the pea soup has cooled, garnish it with the garlic cream and the leftover fried bacon that you set aside.
  • Now you can serve your pea soup with bacon.
Pea soup with bacon, garnished with cream, in a white bowl.
TIP: Do you like peas but prefer the cooked ones? Get inspired by our great pea soup recipes 4 different ways .

Cold fennel soup

Fennel soup is usually served warm. But why not try a new cold alternative that just gets dusty? Get started!


  • 2 tablespoons lemon olive oil
  • 500 g of fennel
  • salt
  • 3 cups of water
  • ¼ cup plus 2 tablespoons fresh grapefruit juice
  • 1 pinch of sugar


  • Heat the lemon oil in a saucepan.
  • Add the diced fennel and a pinch of salt.
  • Fry everything, stirring constantly, for about 10 minutes, until the fennel softens.
  • Add water and bring to a boil. Cover the pot with a lid and simmer over low heat until the fennel is tender. It will take about 20 minutes.
  • Blend the softened mixture using an immersion blender and then let it cool (min. 1 hour).
  • Mix grapefruit juice into the soup, add sugar and season with salt.
  • Serve the soup in bowls and garnish it with a little lemon flavored olive oil and washed and chopped fennel leaves.
Fennel soup in a white bowl, garnished with dill and olive oil.

Why make cold soup recipes?

Soups have been prepared since ancient times. The origin of cooling soups comes from countries with a warm climate, where people try to refresh themselves with soups.

Soups of this type tend to be lighter than winter soups, contain less fat and also meat.

Some of the soups are purely vegetable, but you can also meet enrichment in the form of light chicken or fish.

Why eat vegetables?

Simply because vegetables have many health benefits .

  • helps with weight loss, as it contains a minimum of calories
  • reduces the risk of heart disease, including heart attack and stroke
  • increases the level of fiber and potassium in the body
  • reduces the risk of heart disease, including heart attack and stroke

There are many recipes for cold soups. We have selected for you those that you will have ready in a few minutes. Not only will you save time. You will also give your body plenty of vitamins and your guests a gourmet experience.

If your children refuse vegetables, these interesting soups can be a good opportunity to introduce them to vegetables.

Cold soups are also a great refreshment in the summer and come in handy again as a pleasant change in the winter.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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