4 Delicious Summer Soup Recipes

Soups aren’t just for winter. These summer-ready recipes are chilled, brothy, or lightly creamy—ideal for cooling down while still enjoying comforting, wholesome flavours. Whether served as a starter or a light lunch, these soups celebrate the best of the season.

1. Chilled Cucumber Yogurt Soup

Cool, creamy, and packed with herbs, this no-cook soup is a refreshing way to beat the heat.

Ingredients:

• 2 large cucumbers, peeled and chopped
  
• 1 1/2 cups plain Greek yogurt
  
• 1 garlic clove
  
• 1 tbsp lemon juice
  
• 1 tbsp olive oil
  
• 2 tbsp chopped fresh dill or mint
  
• Salt and pepper to taste
  

Instructions:

1. Add cucumbers, yogurt, garlic, lemon juice, olive oil, and herbs to a blender.
   
   
2. Blend until smooth and season to taste.
   
   
3. Chill for at least 1 hour before serving cold.
   
   

2. Sweet Corn & Basil Soup

A light and naturally sweet soup that highlights peak summer corn. Serve warm or at room temp.

Ingredients:

• 4 ears of fresh corn, kernels removed
  
• 1 tbsp butter or olive oil
  
• 1 small onion, diced
  
• 2 cups vegetable broth
  
• 1/4 cup fresh basil leaves
  
• Salt and pepper to taste
  

Instructions:

1. Sauté onion in butter until soft. Add corn and cook for 2–3 minutes.
   
   
2. Add broth, simmer 10 minutes.
   
   
3. Blend with basil until smooth or leave slightly chunky.
   
   

3. Watermelon Gazpacho

A twist on the Spanish classic, this chilled soup is juicy, vibrant, and slightly spicy.

Ingredients:

• 3 cups cubed seedless watermelon
  
• 1 cup cherry tomatoes
  
• 1/2 red bell pepper
  
• 1/2 cucumber, peeled
  
• 1/4 small red onion
  
• 1 tbsp red wine vinegar
  
• 1 tbsp olive oil
  
• Salt and a pinch of chili flakes
  

Instructions:

1. Combine all ingredients in a blender. Blend until very smooth.
   
   
2. Chill at least 2 hours and stir before serving.
   
   

4. Zucchini & Lemon Orzo Soup

Light, brothy, and bright—this one’s great for using garden zucchini and leftover pasta.

Ingredients:

• 1 tbsp olive oil
  
• 1 clove garlic, minced
  
• 2 medium zucchini, shredded or finely diced
  
• 4 cups vegetable broth
  
• 1/2 cup cooked orzo
  
• Juice of 1 lemon
  
• Chopped parsley to garnish
  

Instructions:

1. Sauté garlic and zucchini in olive oil until soft.
   
   
2. Add broth and bring to a simmer. Stir in orzo and lemon juice.
   
   
3. Garnish with parsley and serve warm or lukewarm.
   

To prep these soups quickly and cleanly, a high-powered blender or immersion blender is the ultimate summer kitchen essential, making every purée and chilled blend smooth and effortless.